Buffalo Chicken Tacos
Buffalo Chicken Tacos combine crispy chicken, spicy buffalo wing sauce, and a creamy coleslaw for an easy dinner! They're a buffalo wings-meet-chicken tacos situation that is a fun twist on the classic chicken wing appetizer.
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Servings: 6 tacos
Ingredients
For the Chicken
- 6 ounces frozen breaded chicken tenders
- 1/3 cup buffalo sauce divided
For the Sour Cream Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 3 tablespoons 2% milk
- 1 tablespoon chopped parsley
For the Taco Filling
- 1 cup coleslaw mix
- 2 celery ribs sliced
- 2 green onions sliced
- 1 cucumber diced
- 6 cherry tomatoes quartered
- ½ cup crumbled blue cheese divided
- 6 (6-inch) corn tortillas, warmed
Instructions
- Cook the chicken tenders following the package instructions. Once they are cooked, slice them into bite-sized pieces and then place them in a bowl. Pour all but 2 tablespoons of the buffalo sauce over the top and then stir gently to coat the chicken evenly.
- For the sauce, combine the sour cream, mayo, onion powder, salt, pepper, milk, and parsley into a small bowl. Stir until combined. This sauce will be used in the coleslaw and as a drizzle for the tacos
- In a separate bowl, combine the coleslaw mix, celery, and green onions. Add 2 tablespoons of the crumbled blue cheese and 2 tablespoons of the sour cream sauce. Stir to combine.
- Warm the corn tortillas in the microwave on 50% power for about 30 seconds.
- Place some coleslaw in the center of each corn tortilla. Add the buffalo chicken, tomatoes, and cucumber. Drizzle the rest of the buffalo sauce and sour cream sauce over each taco. Sprinkle crumbled cheese over the top.
Nutrition Estimate
Serving: 1taco | Calories: 287kcal | Carbohydrates: 20.2g | Protein: 9.4g | Fat: 19.3g | Saturated Fat: 5.6g | Polyunsaturated Fat: 11.9g | Trans Fat: 0.1g | Cholesterol: 30.2mg | Sodium: 684mg | Fiber: 3.1g | Sugar: 3.1g
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