Buffalo Chicken Tacos
Ingredients
The filling
-
1
can (15-ounce)
whole kernel corn
-
3
cups
shredded cooked chicken
-
⅔
cup
buffalo sauce
-
4
cups
shredded Romaine lettuce
-
1
whole
avocado, peeled, pitted and diced
-
½
cup
blue cheese dressing
The tortillas
-
1
package
Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
Optional toppings
-
to taste
extra crumbled blue cheese
-
to taste
chopped fresh cilantro
-
to taste
thinly-sliced green onions
-
to taste
fresh lime wedges
Instructions
- 1. Heat a skillet over high heat and dry-roast the corn kernels for 6-8 minutes until browned.
- 2. In a mixing bowl, combine the shredded chicken with buffalo sauce.
- 3. Assemble the tacos by placing tortillas on a flat surface and dividing the lettuce among them.
- 4. Top each tortilla with chicken, corn, and avocado.
- 5. Drizzle blue cheese dressing over the fillings and add any optional toppings.
- 6. Serve immediately.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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