Enjoy Classic Buffalo Chicken Tacos—Minus Half the Fat and Salt

- Caitlin Bensel
Caitlin Bensel

Your favorite appetizer just got upgraded to the dinner menu. These reinvented tacos check every craving box with less than a third of the sodium and half the fat of traditional Buffalo wings.

Active time: 20 minutes
Total time: 20 minutes
Yields: Serves 4 (serving size: 2 tacos)


calories 381

fat 16g

satfat 6g

unsatfat 8g

protein 30g

carbohydrate 29g

fiber 4g

sugars 5g

added sugars 0g

sodium 435mg

calcium 9% DV

potassium 14% DV


1 cup thinly sliced celery

1 cup thinly sliced baby bell peppers (from 3 small peppers)

3 tablespoons fresh lemon juice

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

2 tablespoons chopped fresh cilantro, plus more for garnish

2 tablespoons unsalted butter, melted

2 tablespoons unsalted ketchup

2 teaspoons hot sauce (such as Franks RedHot), plus more for serving

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts, thinly sliced

1/4 cup reduced-fat sour cream

1 tablespoon crumbled blue cheese

8 corn tortillas, toasted

How to Make It

Combine celery, bell peppers, and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let stand at room temperature 10 minutes. Toss with cilantro.

Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.

Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add chicken to hot sauce mixture; toss to coat.

Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 teaspoons of the sour cream mixture on each tortilla. Divide chicken and celery mixture evenly among tortillas; top with cilantro and hot sauce.


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