Go Back
Tacos have long been a beloved staple in culinary traditions around the world, celebrated for their versatility and ability to cater to a variety of tastes. Whether filled with savory meats, fresh vegetables, or zesty sauces, tacos offer endless possibilities for creativity in the kitchen. Recently, there has been a growing trend toward healthier alternatives to traditional taco shells, with many home cooks opting for lighter, low-carb options. One of the most innovative and refreshing alternatives is the use of lettuce as a taco shell, which not only cuts down on carbs but also adds a crisp, fresh element to the dish.

Crispy Buffalo Chicken Lettuce Tacos

Discover a delicious twist on traditional tacos with Crispy Buffalo Chicken Lettuce Tacos. These flavorful tacos use crisp lettuce leaves as a low-carb alternative to tortillas, making them both light and refreshing. Juicy chicken coated in a tangy Buffalo sauce pairs perfectly with vibrant vegetables for a satisfying meal. Ideal for those seeking bold flavors without the guilt, this recipe is perfect for any occasion, from casual dinners to game days. Enjoy the crunch and spice while savouring a healthier option that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup buffalo sauce (store-bought or homemade)

1 tablespoon olive oil

1 head of romaine or butter lettuce, leaves separated

1 cup shredded carrots

1 cup diced celery

1/2 cup crumbled blue cheese (optional)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Marinate the Chicken: Place the chicken breasts in a bowl and pour the buttermilk over them. Allow this to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor and tenderness.

    Prepare the Breading: In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until well combined.

      Bread the Chicken: After marinating, remove each chicken breast from the buttermilk, letting the excess drip off. Dredge each piece in the breading mixture, pressing gently to adhere. Shake off any excess breading.

        Fry the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken pieces in batches, being careful not to overcrowd the pan. Fry for about 6-8 minutes on each side or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken and place on a paper towel-lined plate to absorb excess oil.

          Toss in Buffalo Sauce: Once the chicken has cooled slightly, cut it into strips and place in a large bowl. Pour the buffalo sauce over the chicken and toss until evenly coated.

            Assemble the Tacos: Take a lettuce leaf and place a generous amount of buffalo chicken in the center. Top with shredded carrots, diced celery, and blue cheese if using. Garnish with fresh cilantro or parsley, and drizzle with extra buffalo sauce if desired.

              Serve: Arrange the assembled lettuce tacos on a platter and serve immediately while the chicken is crispy.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings