Sheet Pan Buffalo Chicken Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buffalo-spiced chicken served in tortillas and topped with creamy slaw made from cabbage and blue cheese dressing. Spicy, creamy, and quick at under 30 minutes, these sheet pan tacos are easy enough for weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups shredded chicken (I used rotisserie chicken)
- ½ cup buffalo sauce* (I used Primal Kitchen)
- 2 stalks celery (minced)
- 2 tablespoons minced red onion
- 12 street taco tortilla shells
- 1.5 cups 2% cottage cheese
- 3 cups shredded red cabbage
- ¼ large red onion (minced)
- 1 celery stalk (minced)
- Squeeze of fresh lemon
- ¼ cup blue cheese dressing
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1445mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.