Grilled Buffalo Chicken Tacos

By jeknudson

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 tablespoons hot sauce (such as Frank's Red Hot)
• 1 teaspoon unsalted butter, melted
• 1/2 teaspoon ground red pepper
• 2 tablespoons buttermilk
• 2 tablespoons canola mayonnaise
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 2 cups shredded romaine lettuce
• 1 small celery stalk, thinly sliced
• 8 (6-inch) corn tortillas

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2 to 3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss.

2. Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.

3. Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture.