Best 5 Buffalo Chicken Tacos Recipes

BUFFALO CHICKEN TACOS

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.

BUFFALO CHICKEN TACOS

Steps:

• 1. Pre-heat charcoal or indoor grill to medium-high heat. 2. Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes. 3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast. 4. Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge. 5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves. 6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas. 7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a ¼ cup of blue cheese dressing in a small ramekin.
• - These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A. - Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing. - Use the pre-roasted whole chickens, and shred the meat for ease of preparation. - Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation. - For another time saving idea; but pre cut celery sticks.

BUFFALO CHICKEN TACOS

Steps:

• In large skillet, heat oil over medium-high heat. 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. Remove chicken from skillet to cutting board; cut into small pieces.
• In same skillet, cook celery over medium heat 2 minutes, stirring frequently, until tender. Stir in butter and desired amount of pepper sauce. Add chopped chicken; cook and stir until hot.
• 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.

BUFFALO CHICKEN TACOS FROM MISSION®

Steps:

• Pre-heat charcoal or indoor grill to medium-high heat.
• Place cleaned chicken breasts into a gallon-size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
• After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
• Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge.
• Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
• Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
• Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.

BUFFALO BLEU CHICKEN TACOS

Steps:

• Cut Dietz & Watson Buffalo Chicken Sausages into 1/2-inch slices. Cook over medium heat until golden brown, about 3 minutes per side. Transfer to a plate.
• Place Dietz & Watson Bacon in the pan and sear until crisp, 8 to 12 minutes. Split the bacon into smaller pieces.
• Place sausage slices over tortillas and top with Dietz & Watson Blue Cheese Crumble, bacon, minced red onion, shredded iceberg lettuce, and red pepper aioli.