Buffalo Chicken Tacos
These tacos are just unique enough and so good! Everything we love about tacos, high in flavor and texture, but low in calories. And the perfect crowd-pleasing way to repurpose some bulk-prepped creamy buffalo chicken.
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 1 cup shredded cabbage or coleslaw mix 56 g
- 1 Tbsp jalapeno avocado dressing 15 g
- 3 extra thin mission corn tortillas
- 4 oz creamy buffalo chicken 112 g
- ¼ cup pico de gallo 50 g (store bought works, but we love this one from this blackened salmon taco recipe)
- 1.5 tsp cotija cheese crumbled (5 g)
- Pinch of pickled onions 15 g
- Cilantro
Instructions
- Toss cabbage with dressing and set aside.
- Heat tortillas in a pan over medium high heat with a mist of cooking spray.
- Top with warmed buffalo chicken, pico, cotija, slaw, and pickled onions, dividing the ingredients evenly between the three tortillas. Top with fresh cilantro.
Notes
The extra thin mission corn tortillas can be hard to find. I love them because they are not tiny, bite-sized street tacos, just thinner which you’d never notice. So the carbs a little lower at just 8 a piece. If you can’t find them, you can easily account for the few extra carbs. No biggie!
Cheese: Blue cheese would be delicious to go with the buffalo chicken if you love it! But I know that’s a polarizing one, haha. And although I love it, I can hardly eat a taco without cotija cheese, I LOVE IT.
To log in My Fitness Pal, search: "Lillie Eats and Tells Buffalo Chicken Tacos"
Nutrition
Serving: 3tacosCalories: 303kcalCarbohydrates: 34.8gProtein: 27.3gFat: 6.5gFiber: 2g
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