Buffalo Chicken Smashed Tacos
These easy, tasty Buffalo Chicken Smashed Tacos are a fun and flavorful twist on taco night!
Ingredients
- 1 lb uncooked lean ground chicken
- 3 tablespoons Buffalo wing sauce divided
- 1 tablespoon finely chopped chives or scallions
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill weed
- 12 (6-inch) light flour tortillas (I use Mission Zero Net Carb Street Taco Tortillas)
- 1 ½ cups undressed coleslaw mix (sold bagged in the produce section)
- 4 tablespoons light blue cheese dressing (I used Marzetti Light Chunky Blue Cheese dressing)
- 1 cup chopped romaine lettuce
- 1 teaspoon chopped parsley or cilantro optional
Instructions
- In a mixing bowl, add the ground chicken, two tablespoons of the Buffalo wing sauce, the chives, dried parsley, garlic powder, salt, pepper, and dill weed and stir together with a fork until well combined.
- On a clean, dry surface (such as a cutting board) lay out the tortillas and place two tablespoons of filling in the center of each one. Use a rubber spatula or a butter knife to spread two generous tablespoons of the chicken mixture thinly across the entire surface of each tortilla.
- You’ll likely be working in batches to cook the smashed tacos. I used a griddle pan that fit four tortillas at once, so I split them into three batches. For each batch, I drizzled one teaspoon of the canola oil onto the griddle and brought it over medium heat. Tip the pan to make sure the oil spreads across it. Place four of the tacos, meat side down, onto the hot pan in a single layer. Use a cooking spatula to press down a bit on the top of each taco to flatten. Cook for 3-4 minutes meat side down until the chicken mixture is cooked and browned, then flip the tacos and cook another 30-60 seconds on the tortilla side. Remove the finished tacos to a cooling rack or side platter and continue with the remaining batches.
- While the tacos are cooking, Place the coleslaw mix and blue cheese dressing in a mixing bowl and stir until well combined.
- Once the tacos are done cooking, finish them off by topping them with a sprinkle of chopped lettuce, about 1 ½ tablespoons of blue cheese coleslaw, a drizzle of buffalo wing sauce, and a touch of chopped parsley or cilantro if desired.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per taco: 2 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per taco:
100 calories, 8 g carbs, 1 g sugars, 5 g fat, 1 g saturated fat, 10 g protein, 7 g fiber, 360 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per taco (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
100 calories, 8 g carbs, 1 g sugars, 5 g fat, 1 g saturated fat, 10 g protein, 7 g fiber, 360 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per taco (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)