This recipe was inspired by Laura Vitale. I wanted to put my own spin on things.  My family absolutely loves these tacos! For a low carb version, omit the tortilla and just put the meatballs over shredded lettuce and add the toppings!

Buffalo Chicken Meatball Tacos 

Makes 8 soft tacos

1 lb Ground Chicken

2 Celery Stalks, rough chopped

2 Cloves Garlic, rough chopped

1/3 cup plus 1 Tbs Hot Sauce (Texas Pete preferred)

5 TBS Butter

1/2 Head Iceberg Lettuce, sliced in thin shred

1 Haas Avocado, sliced

1 1/2 cups Extra Sharp Cheddar Cheese, shredded

1 Jar Marie’s Blue Cheese or Homemade Blue Cheese Dressing

Salt & Pepper to taste

1 pkg.  8 Flour Tortilla Soft Taco

Grape Seed Oil or Safflower Oil

Preheat oven 400 degrees

In a mini food processor mince celery and garlic.

In a medium bowl mix ground chicken, celery mixture, tablespoon of hot sauce and 1/2 tsp salt 1/4 tsp pepper and mix together.

Wet hands and make one inch balls.  Or use a small ice cream scoop.

In a medium pan, over medium high heat add oil enough to coat bottom of the pan.  When oil is hot add meatballs turning until browned on all sides. You do not have to cook them through and put into a shallow baking pan and set aside. Wipe out excess oil from pan. You will need the pan for flour tortillas.

in a small pot melt butter and 1/3cup of hot sauce, pour over meatballs and bake for 20 minutes.

While Meatballs cook,  Over medium high heat add 1 tbs oil in same pan you cooked meatballs in.   Put one tortilla in pan until slightly golden on each side (about 1-2min) you will have to add more oil in between every other tortilla. Once you’ve toasted eight tortillas, set aside.

Remove meatballs and assemble your taco with three meatballs, shredded lettuce, three avocado slices,  blue cheese dressing, a drizzle of  hot sauce from the baking pan and top with cheddar cheese.