This Buffalo Chicken Tacos recipe is healthy, easy, SO FAST! Chicken breasts are tossed with buffalo sauce with celery salsa + ranch on corn tortillas.
In a small bowl, mix together the diced celery (about 1/2 cup), diced bell pepper (about 1/2 cup), diced red onion (1/4 cup), chopped fresh cilantro (2 tablespoons), juice of one lime (about 2 tablespoons), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
In another small bowl or glass measuring cup, melt the 1 tablespoon of butter. Stir in the ketchup (2 tablespoons) and hot sauce (1 tablespoon). Set aside.
In a large skillet (I prefer nonstick), cook the sliced chicken breasts in the olive oil (1 tablespoon) seasoned with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper until almost all the way cooked (about 3-4 minutes on each side). Pour in the butter, ketchup, and hot sauce mixture. Stir to coat and finish cooking for about 2 more minutes.
While the chicken is cooking, toast the corn tortillas or warm in the microwave to make them softer.
Spread 1/2 tablespoon of ranch or blue cheese dressing on each toasted corn tortilla. Top with the chicken and a little sauce from the bottom of the skillet, followed by a spoonful of the celery and pepper salsa. Serve immediately.
Notes
Ingredient substitutions: chicken thighs may be used instead of breasts; parsley may be substituted for the cilantro; ketchup may be omitted in favor of more hot sauce for a spicier version; butter may be replaced with more olive oil or ghee; sliced green onions may be substituted for the red. Flour tortillas may be substituted for corn but since they're usually larger, you may get fewer tacos.
Make the salsa up to 48 hours in advance to save some time.
Make your own simple blue cheese dressing by mixing sour cream with blue cheese crumbles.
If you like, you can use any shredded cooked chicken, such as rotisserie or leftover roast chicken. Just toss about 2 cups shredded chicken with the buffalo sauce and heat it up briefly in a skillet or in the microwave.