Our Recipes

Buffalo Chicken Tacos with Blue Cheese Crumble and Carrot-Celery Slaw

  • Yield: 12 servings (2 tacos per serving)
  • Prep Time:15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • 12 Frescados Taco-Style Flour Tortillas
  • 1 1/2 cups barbecue sauce
  • 1/2 cup Louisiana-style hot sauce
  • 1/2 cup melted unsalted butter
  • 6 cups shredded cooked roast chicken
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • 3 cloves garlic
  • 1 tsp salt
  • 2 cups shredded carrots
  • 2 cups thinly sliced or shaved celery
  • 1/4 cup finely chopped fresh chives
  • 1 1/2 cup finely crumbled blue cheese


Buffalo Chicken: Stir together barbecue sauce, hot sauce and melted butter; toss with chicken. Cover and refrigerate for up to 24 hours.

Slaw: Stir together mayonnaise, sour cream, lemon juice, garlic and salt until blended; toss with carrots and celery. Stir in chives. Cover and refrigerate for at least 1 hour before serving and up to 4 hours.

Assembly: For each serving, reheat 1/2 cup (3.6 oz) Buffalo Chicken filling in sauté pan or in greased hotel pan, covered, in 350F oven until heated through. Keep warm during serving.

Warm 2 tacos according to package directions. Fill each taco with 1/4 cup (1.8 oz) Buffalo Chicken Filling. Top each taco with 2 tbsp (.8 oz) Slaw and 1 tbsp (.3 oz) crumbled blue cheese.

Nutritional Info

Per 1/12 recipe
Calories 480
Fat 28g
Cholesterol 110mg
Sodium 1580mg
Carbohydrate 31g
Fiber 1g
Sugars 14g
Protein 26g