BUFFALO CHICKEN TACOS
Great low-calorie meal perfect for lunch or a quick snack. Garnish tacos with lettuce, tomatoes, black olives, cilantro, or garnish of choice.
Provided by S T Andersen
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 3
Number Of Ingredients 7
Steps:
- Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 13.7 g, Cholesterol 36.4 mg, Fat 9.9 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.6 g, Sodium 796.9 mg, Sugar 0.4 g
BUFFALO CHICKEN TACOS
Make and share this Buffalo Chicken Tacos recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 20m
Yield 8 tacos
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
- Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.
Nutrition Facts : Calories 68.6, Fat 4.3, SaturatedFat 2, Cholesterol 5.7, Sodium 245.2, Carbohydrate 6.8, Fiber 0.7, Sugar 0.3, Protein 0.9
BAKED BUFFALO CHICKEN TACOS
Innovated recipe combining two family favorites - Buffalo Chicken and Tacos! Quick and easiest enough for a busy week night.
Provided by Cook4_6
Categories < 60 Mins
Time 40m
Yield 12 Tacos, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Melt butter is a large skillet and add chicken to heat through.
- Add hot sauce, continue heating until warmed through.
- Add 1-2 T. of shredded cheese to the bottom of a taco shell, and top with a heaping tablespoon of shredded chicken mix. The two items together should fill each shell about 3/4 full.
- Continue filling all 12 shells as above, lining them upright in a 9 x 13 pan pan, sprayed with cooking spray. I use a rolled clean dish towel along one side of the pan while I am filling them to help the filled shells to stay upright. I was able to place 8 filled shells down the middle of the pan and two length-wise on each side of the row. The shells lining the side helped keep the middle row upright.
- Sprinkle the remaining shredded cheese across the tops of the shells.
- Bake uncovered for 7-10 minutes until the cheese is melted, and the edges of the shells are browned.
- While baking, prepare the mixed salad topping by tossing the finely chopped broccoli, celery, parsley and lettuce. Toss with the ranch dressing, adding more to taste if desired.
- If all members of the household like blue cheese, it can be mixed in the salad. If not, those who enjoy blue cheese add it at the table.
- When tacos are finished baking, serve hot, topped with salad.
- Extra buffalo sauce, ranch, and blue cheese can be placed on the table as additions.
Nutrition Facts : Calories 887.7, Fat 61.7, SaturatedFat 23.4, Cholesterol 188.2, Sodium 1155.2, Carbohydrate 32.3, Fiber 3, Sugar 1.7, Protein 49.8
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