Buffalo Chicken Tacos

Name: Buffalo Chicken Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large avocado, pitted, peeled and sliced; 28 grams 1/4 cup crumbled blue cheese; 1 Tbsp butter; 177 milliliters chopped celery; 24 smalls celery leaves; 454 grams uncooked chicken breast tenders (not breaded); 8 6-inchs Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package; 1 Tbsp olive oil; 24 parsley leaves; 3 Tbsps red pepper sauce; 1 teaspoons salt

Buffalo Chicken Tacos might be just the main course you are searching for. This recipe makes 4 servings with 516 calories, 33g of protein, and 23g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper sauce, salt, butter, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In large skillet, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle both sides of chicken tenders with salt; add to skillet. Cook 4 to 6 minutes, turning once, until chicken is no longer pink in center.

Ingredients you will need

Chicken Tenders

Whole Chicken

Salt

Equipment you will use

Frying Pan

Remove chicken from skillet to cutting board; cut into small pieces.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Frying Pan

In same skillet, cook celery over medium heat 2 minutes, stirring frequently, until tender. Stir in butter and desired amount of pepper sauce.

Ingredients you will need

Hot Sauce

Butter

Celery

Equipment you will use

Frying Pan

Add chopped chicken; cook and stir until hot.

Ingredients you will need

Whole Chicken

To assemble tacos, spoon chicken mixture onto center of each warmed tortilla; top with cheese, celery leaves, parsley leaves and avocado. Fold sides of tortilla over filling; serve immediately.

Ingredients you will need

Parsley

Celery Leaves

Tortilla

Avocado

Whole Chicken

Cheese

Equipment

Frying Pan

Cutting Board

Ingredients

Servings:

1large

avocado, pitted, peeled and sliced 28grams

1/4 cup crumbled blue cheese 1Tbsp

butter 177milliliters

chopped celery 24smalls

celery leaves 454grams

uncooked chicken breast tenders (not breaded)86-inchs

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package 1Tbsp

olive oil 24

parsley leaves 3Tbsps

red pepper sauce 1teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.