by Olena

Buffalo Chicken Tacos

by Olena

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

We love my ground chicken tacoseasy shrimp tacoskale tacos and grilled fish tacos. These buffalo chicken tacos were also 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.

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How to Make Buffalo Chicken Tacos

  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. 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
  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. 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
  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.

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

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.

Enjoy! These buffalo chicken tacos were quick and delicious!

Print

Buffalo Chicken Tacos

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!

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 - 8 servings

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)

Instructions

  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.

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.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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10 comments on “Buffalo Chicken Tacos

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    1. I remember haha. You told me and I was impressed to impress a Mexican with tacos. Seriously, isn’t it funny, especially made by Ukrainian in Canada?! ???

      1. I know! haha it is funny, but seriously, they are wonderful, i had never tasted anything like that. Those are the most international tacos ever

    1. 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.:)