Recipe Repeat: Buffalo Chicken Tacos
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Cook time: 
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Serves: 5
A fun favorite!
  • 1½ lbs boneless, skinless chicken breasts, cut into small pieces
  • 3 Tbsp cornstarch
  • ⅓ cup whole wheat flour
  • 1 tsp garlic powder
  • large pinch of cayenne pepper
  • ground black pepper, to taste
  • ⅓ cup buffalo wing sauce (I used Frank’s Buffalo Wing) + 4 Tbsp, for drizzling
  • 1 Tbsp olive oil
  • 10 (6-inch) corn tortillas
  • 1 avocado, diced
  • 4 oz gorgonzola
  • ½ cabbage, shredded
  • 1 large tomato, diced
  • 4 scallions, sliced
  1. Heat a skillet over medium-high heat.
  2. In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture, shaking off excess coating.
  3. Add olive oil to the skillet and once it is hot, add chicken and brown on all sides – about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
  4. Assemble 10 tacos, dividing the toppings evenly among each taco.
Recipe slightly adapted from How Sweet Eats
Nutrition Information
Serving size: 2 tacos Calories: 474 Fat: 18.0 Carbohydrates: 38.0 Sodium: 1112 Fiber: 6.6 Protein: 41.2 Cholesterol: 86
Recipe by Prevention RD at