30-Minute Buffalo Chicken Tacos with Celery Salsa
Spicy-tangy chicken tacos built on corn tortillas with a bright, crunchy celery-pepper slaw and creamy ranch. Buffalo sauce combines hot sauce, ketchup, and butter for approachable heat rather than extreme spice. Quick weeknight dinner that delivers restaurant flavors at home with minimal prep. Serve with lime wedges and extra hot sauce for those who want more kick.
Ingredients
- ½ bell pepper, seeded and diced
- 2 celery stalks, diced with leaves
- ¼ cup red onion, finely diced
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoon lime juice, from about 1 lime
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon butter
- 2 tablespoon ketchuptomato paste thinned with water1 tbsp paste + 1 tbsp wateracid/sweetness
tangier, less sweet
Full guide → - 1 tablespoon hot sauce, such as Frank's
- 1 tablespoon extra-virgin olive oil
- 1 lb boneless skinless chicken breasts, thinly sliced about 1/4 inch thick
- 4 tablespoon ranch dressing, or blue cheese dressingsour cream mixed with lime and cilantro1:1dairyadds dairy
lighter version, more cohesive lime flavor
Full guide → - 8 corn tortillas, toastedflour tortillas or lettuce wrapssame qtytexture
flour adds richness; lettuce for low-carb
Full guide →
Instructions
- 1
Combine diced celery, bell pepper, red onion, cilantro, lime juice, half the salt, and half the black pepper in a small bowl. Set aside.
- 2
Melt butter in a small bowl and stir in ketchup and hot sauce. Set aside.
- 3
Season chicken with remaining salt and pepper. Cook in olive oil in a large skillet over medium-high heat until nearly cooked through, about 3-4 minutes per side.
- 4
Pour butter-sauce mixture over chicken, stir to coat, and cook for 2 more minutes until fully cooked.
- 5
Toast or warm corn tortillas.
- 6
Spread ranch dressing on each tortilla. Top with chicken, pan sauce, and celery salsa. Serve immediately.
Tips
Make the celery salsa up to 2 hours ahead; flavors meld but acid prevents mushiness. Toss again before serving.
Don't skip toasting tortillas - dry heat develops nutty flavor and prevents sogginess from toppings.
Good to Know
Cooked chicken keeps 3 days refrigerated. Salsa best same day but holds 2 days. Assemble fresh; toast tortillas as needed.
Prepare celery salsa and buffalo sauce up to 4 hours ahead. Cook chicken no more than 2 hours before serving. Toast tortillas just before assembly.
Serve immediately after assembly while tortillas are warm. Offer lime wedges, extra hot sauce, and pickled jalapeños on the side.
Common Mistakes
Slice chicken thick to avoid drying out during quick cook.
Don't oversoak tortillas - spread dressing lightly and top just before eating.
Add sauce at the end so celery salsa stays crisp rather than soggy.
Substitutions
Dairy-Free Swaps
lighter version, more cohesive lime flavor
Full guide →General Alternatives
flour adds richness; lettuce for low-carb
Full guide →tangier, less sweet
Full guide →FAQ
Can I make this ahead for meal prep?
Cook chicken and prepare salsa separately, store both refrigerated up to 3 days. Assemble tacos fresh when ready to eat. Unassembled components stay fresh and crisp much longer than made tacos.
What if I don't have hot sauce?
Mix equal parts tomato paste and lime juice with pinch of cayenne and garlic powder. Or use sriracha, chili paste, or even diced fresh jalapeños mixed into the butter-ketchup base.
How can I make this less spicy?
Reduce hot sauce to 1/2 teaspoon and add 1/2 teaspoon more ketchup. Use milder hot sauces or skip altogether for a tangy-sweet version. Add more ranch to cool the palate.