| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Breast | 10 | Ounce |
| Celery | 1 | Stalk |
| Scallions | 2 | Each |
| Frank's RedHot Original Seasoning Blend | 7.9 | Gram |
| Coleslaw Mix | 4 | Ounce |
| Sour Cream | 2 | Tablespoon |
| Ranch Dressing | 1+1/2 | Ounce |
| Cheddar Cheese | 1/2 | Cup |
| Flour Tortilla (Street Taco Size) | 6 | Each |
| Hot Sauce | 1 | Teaspoon |
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 20 Minutes
Prep Time: 5 Minutes
Cook time: 15 Minutes
Servings:
2
Instructions
Step 1: Prep
Preheat oven to 450 degrees.
Wash and dry all produce.
Thinly slice celery on a diagonal.
Trim and thinly slice scallions.
Slice chicken in 1/2" thick strips.
Pat chicken dry with paper towels, place in a medium bowl.
Toss with a drizzle of oil, Frank’s RedHot Original Seasoning, salt, and pepper.
Step 2: Cook Chicken
Heat a drizzle of oil in a large pan over medium-high heat.
Add chicken; cook, stirring, until browned, 4-5 minutes.
Stir in half the scallions, cook until scallions are softened and chicken is cooked through, 1 minute more.
Step 3: Make Coleslaw
While chicken cooks, in a second medium bowl, combine:
- Coleslaw mix
- Celery
- Sour cream
- Ranch dressing
- Remaining scallions.
Season with salt and pepper.
Step 4: Finish and Serve
Place tortillas on a baking sheet in a single layer
Evenly sprinkle with cheddar.
Bake until cheese melts, 2-3 minutes.
Divide tortillas between plates and fill with chicken and slaw.
Top with as much hot sauce as you like and serve.
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/buffalo-chicken-tacos-5f1b2cfdb47fee1c3b449187