Diablo Tacos

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  • 20|min prep time
  • 50|min total time
  • 7 ingredients
  • 8 servings

Tacos

2
packages (14 oz each) uncooked chicken tenders (not breaded)
1/2
cup Buffalo wing sauce
1
cup Progresso™ plain panko crispy bread crumbs
1
Old El Paso™ Taco Boats™ Soft Flour Tortillas

Toppings

2
stalks celery, sliced diagonally
1/2
cup blue cheese dressing
8
celery leaves, if desired

Directions

  1. 1 In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate.
  2. 2 Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon; coat with bread crumbs in bag. Place chicken on cookie sheet.
  3. 3 Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
  4. 4 Meanwhile, heat tortillas as directed on package. Divide chicken tenders among tortillas (about 2 tenders per tortilla). Top with celery, and drizzle with dressing. Add celery leaves.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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