| |
| INGREDIENTS |
| 1 lb. |
ground buffalo |
| ¼ cup |
low fat, low sodium wing sauce |
| 8 |
low sodium taco shells |
| 1 cup |
shredded lettuce |
| ¼ cup |
fat free blue cheese dressing |
| ½ cup |
shredded carrots |
| cup |
minced celery |
| 2 tbsp. |
chopped fresh cilantro |
|
|
|
| RECIPE |
- Heat taco shells according to package, keep them warm.
- Heat large nonstick skillet over medium heat. Add buffalo and cook 8-10 minutes, or until cooked through and meat crumbles. Remove from skillet with slotted spoon and pour off drippings, if needed.
- Return buffalo to skillet and add wing sauce. Cook for 1 minute or until heated through.
- Fill warm taco shells evenly with buffalo mixture.
- Add lettuce, drizzle with dressing and then top evenly with carrots, celery, and cilantro. Enjoy!
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 tacos
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
280 |
|
| Total Fat |
10 g |
|
| Sodium |
450 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
2 g |
|
| Protein |
26 g |
|
|
|
