5.0 from 3 votes
Healthy Buffalo Chicken Tacos
This Buffalo Chicken Tacos recipe is healthy, easy, SO FAST! Chicken breasts are tossed with buffalo sauce with celery salsa + ranch on corn tortillas.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 390 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1/2 bell pepper any color, seeded and diced (about 1/2 cup)
- 2 celery stalks diced, with leaves if available (about 1/2 cup)
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- Juice of one lime (about 2 tablespoons)
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 tablespoon butter
- 2 tablespoons ketchup
- 1 tablespoon hot sauce such as Frank's
- 1 tablespoon extra-virgin olive oil
- 1 lb. boneless, skinless chicken breasts thinly sliced, about 1/4" thick (about 2 breasts)
- 4 tablespoons ranch dressing or blue cheese dressing
- 8 corn tortillas toasted
Instructions
- In a small bowl, mix together the diced celery (about 1/2 cup), diced bell pepper (about 1/2 cup), diced red onion (1/4 cup), chopped fresh cilantro (2 tablespoons), juice of one lime (about 2 tablespoons), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
- In another small bowl or glass measuring cup, melt the 1 tablespoon of butter. Stir in the ketchup (2 tablespoons) and hot sauce (1 tablespoon). Set aside.
- In a large skillet (I prefer nonstick), cook the sliced chicken breasts in the olive oil (1 tablespoon) seasoned with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper until almost all the way cooked (about 3-4 minutes on each side). Pour in the butter, ketchup, and hot sauce mixture. Stir to coat and finish cooking for about 2 more minutes.
- While the chicken is cooking, toast the corn tortillas or warm in the microwave to make them softer.
- Spread 1/2 tablespoon of ranch or blue cheese dressing on each toasted corn tortilla. Top with the chicken and a little sauce from the bottom of the skillet, followed by a spoonful of the celery and pepper salsa. Serve immediately.
Cup of Yum
Notes
- Ingredient substitutions: chicken thighs may be used instead of breasts; parsley may be substituted for the cilantro; ketchup may be omitted in favor of more hot sauce for a spicier version; butter may be replaced with more olive oil or ghee; sliced green onions may be substituted for the red. Flour tortillas may be substituted for corn but since they're usually larger, you may get fewer tacos.
- Make the salsa up to 48 hours in advance to save some time.
- Make your own simple blue cheese dressing by mixing sour cream with blue cheese crumbles.
- If you like, you can use any shredded cooked chicken, such as rotisserie or leftover roast chicken. Just toss about 2 cups shredded chicken with the buffalo sauce and heat it up briefly in a skillet or in the microwave.
Nutrition Information
Serving
2tacos
Calories
390kcal
(20%)
Carbohydrates
28g
(9%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
85mg
(28%)
Sodium
1082mg
(45%)
Potassium
595mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
639IU
(13%)
Vitamin C
24mg
(27%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390
% Daily Value*
| Serving | 2tacos | |
| Calories | 390kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 1082mg | 45% |
| Potassium | 595mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.