|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Buffalo chicken tacos combine two delicious foods into something that's even better. These tacos are filled with tender chicken that is mixed with celery, hot Buffalo wing sauce, onion, and garlic. Shredded meat from one rotisserie chicken will give you about two cups. You can make this recipe with turkey too if you'd like. It's a great way to use up leftovers from Thanksgiving dinner.
Buffalo sauce is a product that is sold in most grocery stores. Look for it in the sauces aisle. It is quite spicy, so you may want to use less at first until you decide how hot you want this recipe. You can always add more hot sauce at the table!
The toppings on these tacos are classic, both to tacos and to buffalo wings: avocados, tomatoes, and blue cheese salad dressing.
- 6 to 8 taco shells
- 2 tablespoons butter
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1 cup celery (sliced)
- 2 cups cooked chicken (shredded)
- 1/3 cup Buffalo wing sauce
- 1/3 cup heavy cream
- 2 cups tomatoes (chopped)
- 2 avocados (peeled and chopped)
- 2/3 cup blue cheese salad dressing
- 1 1/2 cups pepper Jack cheese (shredded)
Gather the ingredients. Preheat oven to 300 F.
Place taco shells on baking sheet and warm in oven according to package directions.
Meanwhile, heat butter in large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 4 to 6 minutes.
Add celery, chicken, Buffalo sauce, and heavy cream; stir for about a minute to heat through, and remove from heat.
Fill taco shells with some of the chicken mixture and top with tomatoes, avocados, blue cheese salad dressing, and shredded cheese.
Serve immediately and enjoy!