Buffalo Chicken Tacos

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5 from 1 vote

Simple taco recipe made with shredded buffalo chicken.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Mexican

Servings: servings

Author: Rena

Ingredients

2 cups Shredded Rotisserie Chicken
12 Small whole wheat Tortillas

Buffalo Sauce:

1/4 cup Tomato puree
1/4 cup Hot Sauce
1 tbsp Honey
1 tbsp Olive oil
1 Garlic clove minced

Optional Toppings:

2 Ripe Medium Avocados sliced
1/2 Head Iceberg Lettuce shredded
1/2 cup Crumbled Blue Cheese
1 cup Cherry Tomatoes quartered
2-3 Spring Onions sliced
Grated Cheese
Fresh Cilantro
Lime Wedges

Instructions

Start by preparing a sauce. In a heavy saucepan, heat oil over medium-high heat.
Add garlic and cook until fragrant, 1 minute. Stir in the tomato puree and hot sauce; whisk well and let simmer on low for about 2-3 minutes.
Meanwhile, remove the meat from the rotisserie chicken and shred it using two forks.
Once the sauce is slightly thickened, remove from the heat add honey and shredded chicken, mix until well combined.
In a clean fry pan heat tortillas over medium-high heat. Cook for 2 minutes or until slightly warm.
Add a generous amount of buffalo chicken mixture down the center of each tortilla.
Top with shredded lettuce, sliced avocado, tomato, and onions.
Crumble the blue cheese and grated cheese on top.
Garnish with fresh cilantro and serve with lime wedges.

Notes

Serving size:

2 tacos- 270 calories per taco

Substitutes:

Use any other meat like ground turkey or shrimp
Make your own shredded chicken
You may use your favorite tortilla
Be creative with your toppings

Storage:

Place leftovers in a container and store in the fridge for up to 3 days. We do not recommend freezing.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition