LOW-SUGAR RECIPES^95
Dinner
Buff alo Chicken TacosHANDS-ON 20 MIN.
TOTAL 20 MIN.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.1 cup thinly sliced celery
1 cup thinly sliced baby bell
peppers (from 3 small
peppers)
3 Tbsp. fresh lemon juice(^1) ⁄ 2 tsp. kosher salt, divided
(^1) ⁄ 2 tsp. black pepper, divided
2 Tbsp. chopped fresh cilantro,
plus more for garnish
2 Tbsp. unsalted butter, melted
2 Tbsp. unsalted ketchup
2 tsp. hot sauce (such as Franks
RedHot), plus more for serving
1 Tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken
breasts, thinly sliced
(^1) ⁄ 4 cup reduced-fat sour cream
1 Tbsp. crumbled blue cheese
8 corn tortillas, toasted
- 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. - Meanwhile, stir together
butter, ketchup, and hot sauce in
a large bowl. - 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^1 ⁄ 4
teaspoon black pepper. Add chicken
to hot sauce mixture; toss to coat. - 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.
SERVES 4 (serving size: 2 tacos); CALORIES
381; FAT 16g; PROTEIN 30g; CARB 29g;
FIBER 4g; SODIUM 435mg