Description
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!
Scale
Ingredients
- Eight 6-inch soft flour tortillas
- two skinless, boneless chicken breasts (about 1 pound)
- 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
- 4 cups shredded green-leaf lettuce
- 6 radishes, thinly sliced
- 2 carrots, shredded
Instructions
- 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. Set aside.
- 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.
- Meanwhile, in a blender or food processor, combine the blue cheese, mayonnaise and water. Process until smooth.
- 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.
Recipe Notes:
recipe source: Every Day with Rachael Ray February 2011