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Buffalo Chicken Tacos made with Frank's red hot sauce, chicken, homemade blue cheese Greek yogurt sauce, shredded lettuce and carrots. To die for healthy tacos! | ifoodreal.com

These buffalo chicken tacos were a hit and almost guilt free because I made my own blue cheese sauce by simply combining 4% plain yogurt with crumbled blue cheese, a bit of salt and freshly ground pepper. Mmmm, hit the spot! I have been craving something spicy buffalo with salty creamy blue cheese forever! Must have been that heat wave.

As you can imagine kids are not big fans of blue cheese so I made them garlic cucumber sauce. Kind of like tzatziki without draining cucumber juices. My youngest one still ended up eating only corn tortilla with shredded carrots. Out of 10 ingredients on the table. Well, my job is to offer and if he doesn’t like it that is his problem.

Buffalo Chicken Tacos made with Frank's red hot sauce, chicken, homemade blue cheese Greek yogurt sauce, shredded lettuce and carrots. To die for healthy tacos! | ifoodreal.com

Let’s go over the buffalo chicken tacos ingredients quickly.

During our recent trip to wonderful Bellingham food co-op I bought organic (!) blue cheese by Organic Valley. That was world changing…for iFOODreal.:)

Next is Saugeen Country yogurt which is Canadian but look for something similar in the US and you won’t regret it. It is 4% so no skim milk powder, milk protein etc. BS, even organic. This yogurt is made from organic non-homogenized milk from mostly pasture-raised cows. High quality nutritious product.

Organic corn tortillas – they exist! I have been spotting them more and more often at health and natural food stores in the freezer section. And they are dirt cheep so no point making my own, if you ask me. I like both Que Pasa and Food for Life.

Buffalo Chicken Tacos made with Frank's red hot sauce, chicken, homemade blue cheese Greek yogurt sauce, shredded lettuce and carrots. To die for healthy tacos! | ifoodreal.com

As for chicken, I used organic chicken breasts from a nearby local farmer. Again pasture raised. You can use any chicken parts. By the way, USDA just approved to ship chickens for processing to China and back to the US for us to eat. Another pat on my back I found local chicken farmer. You do the same, I’m sure there are a few around you. Support local, preferably organic, farmers! Many farmers are not certified organic because it is an expensive process but in fact raise organic food! Ask questions – what they spray, what they feed, how they raise etc. Use your best judgement and common sense.

Buffalo Chicken Tacos made with Frank's red hot sauce, chicken, homemade blue cheese Greek yogurt sauce, shredded lettuce and carrots. To die for healthy tacos! | ifoodreal.com

And iceberg lettuce came from my son’s community garden at school. This year kids have planted vegetables and (mostly) parents have been watering them LOL. I think it was first $6 I ever donated to school not related to junk food. There is hope…maybe.

I’m not super proud of the cayenne hot sauce I used because I just realized it contains GMOs from vinegar and who knows the amount of pesticides on those cayenne peppers but next grocery trip I will be looking for organic or at least non-GMO one. Wish me luck, I feel I might need it. Maybe I’m wrong because I found I thought the impossible – organic brown jasmine rice.

Enjoy! These buffalo chicken tacos were quick and delicious!

Buffalo Chicken Tacos made with Frank's red hot sauce, chicken, homemade blue cheese Greek yogurt sauce, shredded lettuce and carrots. To die for healthy tacos! | ifoodreal.com

Buffalo Chicken Tacos

Yield: 6 - 8 servings

Buffalo Chicken Tacos

Ingredients

  • 2 lbs boneless & skinless chicken breasts, cut into 1” pieces
  • 1/2 tbsp coconut or avocado oil
  • 1/2 tbsp butter
  • 1/4 cup cayenne pepper sauce (more to taste)*
  • 3 oz blue cheese
  • 1 cup plain yogurt (I used organic 4%)
  • 1/4 tsp salt + a pinch
  • Ground black pepper, to taste
  • 1 head Romaine or iceberg lettuce, shredded
  • 3 large carrots, coarsely shredded
  • 12 small corn tortillas (like organic Que Pasa or Food for Life)

Directions

  1. Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through.
  2. In the meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
  3. Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
  4. Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your method. To assemble a taco, lay tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.
  5. Storage Instructions: Refrigerate chicken separately in an airtight glass container for up to 5 days, assemble as needed.

Notes

*I used Frank's Red Hot but will try to find organic next time.

http://ifoodreal.com/buffalo-chicken-tacos/

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

6 Comments

  1. nadia

    Why don’t you put the weight watcher points on your recipes anymore? Btw, I love all your recipes!

    Reply
    • Olena

      Because it takes so much time to measure and calculate nutritional info and very few readers are using it. Plus I do not count calories myself anymore. Glad you are enjoying the recipes.:)

      Reply

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