Buffalo Chicken Tacos
Easy Buffalo Chicken Tacos filled with spicy chicken, veggies, and homemade blue cheese dressing. Healthy and ready in 30 minutes!
Servings: 6 servings
Calories: 477kcal
Ingredients
For Buffalo Chicken Tacos:
- 2 pounds boneless skinless chicken breasts cut into 1.5" pieces
- 1/2 tablespoon oil for frying
- 1 tablespoon butter
- 1/4 cup Frank's Red Hot sauce or more to taste
- 1 head Romaine or iceberg lettuce shredded
- 3 large carrots shredded
- 12 flour or corn tortillas 6 inch
- Salt and pepper to taste
For Blue Cheese Sauce:
- 1 cup plain yogurt I used 4%
- 1/2 cup blue cheese crumbled
- 1 small garlic clove grated
- 1/2 teaspoon salt
- 3/4 teaspoon ground black pepper
Instructions
- In a medium bowl, add Greek yogurt, blue cheese crumbles, garlic, salt and pepper. Stir well with a fork and set aside.
- Preheat large skillet on medium-high heat, add butter and oil and wait until melted. Add chicken and sprinkle with a pinch of salt and pepper. Cook for about 5-6 minutes, stirring occasionally and allowing sides to brown.
- Add hot sauce, stir to coat and turn off heat. Taste and add more hot sauce, if desired.
- Place tortillas on a plate, cover with damp paper towel and warm up in a microwave for a few seconds or use your method.
- To assemble each taco, lay tortilla on a plate and place desired amount of lettuce, carrots and buffalo chicken in the middle. Drizzle with blue cheese sauce and enjoy immediately.
Notes
- Store: Refrigerate buffalo chicken, sauce and toppings separately in an airtight container for up to 5 days.
- Freeze: You can also freeze chicken and sauce only, separately in containers, for up to 3 months. Thaw in the fridge overnight.
Nutrition
Serving: 2tacos | Calories: 477kcal | Carbohydrates: 38g | Protein: 42g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 688mg | Fiber: 4g | Sugar: 8g