Buffalo Chicken Tacos

These Buffalo Chicken Tacos are filled with all of your favorite buffalo chicken flavors, and they can be on the table in less than 30 minutes!

Course Main Dish

Cuisine Tex-Mex

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 529kcal

Author Deborah Harroun

Ingredients

1 pound boneless skinless chicken breasts
salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons buffalo sauce
2 ounces blue cheese
3 tablespoons reduced-fat mayonnaise
2 tablespoons water
8 (6-inch) soft flour tortillas
4 cups shredded green-leaf lettuce
6 radishes thinly sliced
2 carrots shredded

Instructions

Cut the chicken into bite-sized pieces. Season with salt and pepper. Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned and cooked through. Turn off the heat and stir in the buffalo sauce.
1 pound boneless skinless chicken breasts, salt and pepper, 1 tablespoon extra-virgin olive oil, 2 tablespoons buffalo sauce
Meanwhile, in a blender or food processor, combine the blue cheese, mayonnaise and water. Process until smooth.
2 ounces blue cheese, 3 tablespoons reduced-fat mayonnaise, 2 tablespoons water
Heat a large, dry skillet over high heat. Add the tortillas, one or two at a time (depending on the size) and cook until browned and/or charred. You can also hold them directly over a flame if you have a gas stove.
8 (6-inch) soft flour tortillas
Lay the tortillas on a work surface. Top each tortilla with some of the lettuce, radishes and carrots. Top with some of the buffalo chicken. Drizzle the blue cheese sauce over the top and serve.
4 cups shredded green-leaf lettuce, 6 radishes, 2 carrots

Notes

recipe source: Every Day with Rachael Ray February 2011

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition