CookingLight diet CookingLight diet
Caitlin Bensel
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 2 tacos)

Your favorite appetizer just got upgraded to the dinner menu. These reinvented tacos check every craving box with less than a third of the sodium and half the fat of traditional Buffalo wings.

How to Make It

Step 1

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.

Step 2

Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.

Step 3

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.

Step 4

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.

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