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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
Cook Time 16 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Cut chicken breasts in half lengthwise to form 4 cutlets.          
  2. Sprinkle with salt and pepper.
  3. Grill 6-7 minutes a side or until done.
  4. Remove from grill and slice thinly.
  5. Combine hot sauce, butter, and red pepper; stir with a whisk.
  6. Add chicken to bowl and toss.
  7. Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork.
  8. Add lettuce and celery to bowl; toss.
  9. Warm tortillas over an open flame on the stove.
  10.  Divide chicken mixture evenly among tortillas, top with lettuce mixture.

Notes

Recipe from Cooking Light Magazine.