This Cooking Light recipe be was good, but I think I prefer my buffalo chicken in non-taco form, and my tacos in non-buffalo chicken form. We still enjoyed them for dinner.
As for adaptations, I heated my corn tortillas directly over a flame, and cooked in a cast iron skillet instead of a grill pan.
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons hot sauce (such as Frank’s Red Hot)
1 teaspoon unsalted butter, melted
1/2 teaspoon ground red pepper
2 tablespoons buttermilk
2 tablespoons canola mayonnaise
1 ounce blue cheese, crumbled (about 1/4 cup)
2 cups shredded romaine lettuce
1 small celery stalk, thinly sliced
8 (6-inch) corn tortillas
Heat a grill pan (or in my case, cast iron skillet) over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2 to 3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss.
Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.
Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture.