Healthy Buffalo Chicken Tacos


  • 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



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.

© 2020 by Diet Center