Buffalo Chicken Tacos

Buffalo Chicken Tacos
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 6 inches soft corn tortillas
  • 1 tablespoon extra-virgin olive oil
  • 2 skinless, boneless chicken breasts (about 1 pound)
  • Salt and pepper
  • 2 tablespoons hot sauce, such as Franks RedHot
  • 2 ounces blue cheese
  • 3 tablespoons reduced-fat mayonnaise
  • 4 cups shredded green-leaf lettuce
  • 6 radishes, shredded
  • 2 carrots, shredded


Preheat the oven to 200 degrees . Wrap the tortillas in foil and place in the oven.

In a nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and place in the pan; cover loosely with foil and cook, turning once, until golden and cooked through, about 12 minutes; transfer to a plate. Brush the chicken on both sides with the hot sauce and tent with foil to keep warm.

Meanwhile, using a food processor, blend the blue cheese, mayonnaise and 2 tablespoons water until smooth; transfer to a large bowl. Add the lettuce, radishes and carrots and toss to coat.

Thinly slice the chicken against the grain. Lay the tortillas on a work surface in a single layer. Divide the salad among them; top with the chicken and any juices.