by Olena

Buffalo Chicken Tacos

by Olena

5 from 2 reviews

Buffalo Chicken Tacos

Buffalo Chicken Tacos Recipe

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. I combined 4% plain yogurt with crumbled blue cheese, a bit of salt and freshly ground pepper. Easy-peasy.

Mmmm, hit the spot! I have been craving something spicy buffalo with salty creamy blue cheese forever! Must have been that heat wave.

buffalo chicken tacos ingredients

Tips for Best Buffalo Tacos:

  • Don’t like blue cheese? Replace with crumbled feta cheese + garlic bomb dot com combo.
  • Make mini buffalo tacos for a party.
  • Turn into a salad by combining a bunch of shredded purple or green slaw with chicken, lettuce and carrots. Drizzle with blue cheese sauce.
  • Use ground chicken or turkey instead of cubed chicken breast.

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 Recipe
  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 Tacos
  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!

More Healthy Tacos Recipes:

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Buffalo Chicken Tacos

5 from 2 reviews

Craving wings? Make these Buffalo Chicken Tacos smothered in Frank’s red hot sauce and dipped into homemade healthy blue cheese Greek yogurt sauce. To die for!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 - 8 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Tex Mex
Scale

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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

13 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.:)

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