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Grilled Buffalo Chicken Tacos
This grilled version beats the fried buffalo chicken hands down. If you like your food spicy, choose the "hot" version of the hot sauce.
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Prep Time
15
minutes
mins
Cook Time
16
minutes
mins
Course
Main Course
Servings
4
Ingredients
2
6oz.
boneless, skinless chicken breast halves
⅛
teaspoon
kosher salt
¼
teaspoon
freshly ground black pepper
2
Tablespoons
hot sauce
(such as Frank's Red Hot or Louisiana Hot Sauce)
1
teaspoon
butter
melted
½
teaspoon
ground red pepper
2
Tablespoons
buttermilk
2
Tablespoons
mayonnaise
¼
cup
blue cheese crumbles
2
cups
shredded romaine lettuce
1
small
celery stalk
thinly sliced
8
6"
corn tortillas
Instructions
Cut chicken breasts in half lengthwise to form 4 cutlets.
Sprinkle with salt and pepper.
Grill 6-7 minutes a side or until done.
Remove from grill and slice thinly.
Combine hot sauce, butter, and red pepper; stir with a whisk.
Add chicken to bowl and toss.
Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork.
Add lettuce and celery to bowl; toss.
Warm tortillas over an open flame on the stove.
Divide chicken mixture evenly among tortillas, top with lettuce mixture.
Notes
Recipe from Cooking Light Magazine.