Classic Buffalo Chicken Tacos

We found a favorite summer quick taco's that have been reinvented as a tasty low salt, low fat summer treat.

Original recipe taken from Cooking Light.com

INGREDIENTS

• 1 cup thinly sliced celery

• 1 cup thinly sliced capsicums

• 3 tablespoons fresh lemon juice

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon black pepper, divided

• 2 tablespoons chopped fresh cilantro, plus more for garnish

• 2 tablespoons unsalted butter, melted

• 2 tablespoons unsalted ketchup

• 2 teaspoons hot sauce, plus more for serving (optional)

• 1 tablespoon extra-virgin olive oil

• 1 pound boneless, skinless chicken breasts, thinly sliced

• 1/4 cup reduced-fat sour cream

• 1 tablespoon crumbled blue cheese

• 8 corn tortillas, toasted

METHOD

Step 1

Combine celery, capsicums, 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.

Original recipe taken from Cooking Light.com