Recipe by Laraine Perri
- 1 tbsp. plus 1 1/2 tsp. mayonnaise
- 1 tbsp. buttermilk
- 2 ribs celery, thinly sliced
- 8 corn tortillas
- 2 cups shredded rotisserie chicken
- 3 tbsp. hot sauce
- 2 tbsp. butter
- 1/4 cup crumbled blue cheese
In bowl, mix first 3 ingredients for slaw; season. In nonstick skillet, cook tortillas over high until warmed and charred in spots. In another bowl, microwave chicken, hot sauce and butter on high until warm, about 2 minutes; season. Divide among tortillas; top with slaw and cheese.
Taco Twist: Make your own hard taco shells! Microwave corn tortillas for 30 seconds. Coat with cooking spray, drape over two oven-rack bars and bake at 375° until crispy, about 8 minutes.