Zesty Buffalo Chicken Tacos

These aren't your average heavy tacos. Instead of drowning everything in ranch, this recipe features a crisp, lemon-brightened Celery and Bell Pepper Slaw that provides a cooling crunch against the spicy chicken. The sauce is a clever "boutique" Buffalo blend—using butter and hot sauce for kick, but adding ketchup for a touch of sweetness and body that clings perfectly to the chicken.
Finished with a smear of Blue Cheese Sour Cream, these tacos strike the perfect balance between spicy, creamy, and crunchy. It’s a high-protein, vibrant dinner that turns a classic bar snack into a balanced weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 1 lb Chicken Breast thinly sliced
  • 8 Flour Tortillas soft taco size
  • The “Cool” Slaw: 1 cup thinly sliced celery 1 cup thinly sliced bell peppers, 3 tbsp fresh lemon juice, 2 tbsp fresh cilantro.
  • The Boutique Buffalo Sauce: 2 tbsp unsalted butter melted, 2 tbsp ketchup, 2 tsp Hot Sauce (adjust to your heat preference).
  • The Creamy Base: ¼ cup sour cream 1 tbsp crumbled blue cheese.
  • Pantry Staples: 1 tbsp oil salt, and black pepper.

Method
 

  1. Prep the Zesty Slaw: In a medium bowl, combine the celery, bell peppers, and lemon juice. Stir in ¾ tsp salt and ¼ tsp black pepper. Let it sit at room temperature for 10 minutes to soften slightly, then toss in the fresh cilantro.
  2. Mix the Buffalo Glaze: In a large bowl, whisk together the melted butter, ketchup, and hot sauce until smooth. Set aside.
  3. Sear the Chicken: Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken slices and cook until lightly browned and cooked through (about 5–7 minutes). Season with a pinch of salt and pepper.
  4. Toss for Flavor: Immediately add the hot chicken to the bowl with the hot sauce mixture and toss until every piece is perfectly coated.
  5. Mix the Cream: In a small dish, stir together the sour cream and blue cheese crumbles until well blended.
  6. Assemble: Spread about 1 ½ tsp of the blue cheese cream onto each warm tortilla. Divide the Buffalo chicken and the celery slaw evenly among the tacos. Garnish with a little extra cilantro and a drizzle of hot sauce if you’re feeling brave!

Notes

Yinz Mom Tip: If you have blue cheese skeptics in the house, you can swap the blue cheese for feta for a milder tang, or just use plain sour cream with a squeeze of lime!