Buffalo Chicken Tacos with Blue Cheese Slaw
A bright, spicy twist on weeknight tacos. This version pairs crispy buffalo-seasoned chicken with a cool, tangy blue cheese slaw tucked into warm tortillas for a balanced bite that’s both comforting and vibrant.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp hot sauce (like Frank's RedHot)
- 1 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- 2 cups shredded cabbage mix (or romaine and red cabbage)
- 1/2 cup crumbled blue cheese
- 1/2 cup plain yogurt or sour cream
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh cilantro (optional)
Instructions
- Pat the chicken dry and slice into thin strips or bite-sized pieces for quick cooking.
- In a small bowl, whisk together the melted butter, olive oil, hot sauce, paprika, garlic powder, onion powder, salt, and pepper. Toss the chicken in the mixture until well coated.
- Heat a large skillet over medium-high heat. Add the chicken and cook, turning once, until it’s cooked through and lightly charred at the edges, about 5–7 minutes.
- While the chicken cooks, prepare the blue cheese slaw. In a bowl, mix the yogurt or sour cream, mayonnaise, lime juice, salt, and pepper. Stir in the blue cheese and shredded cabbage. If you like a brighter tang, add a splash more lime juice.
- Warm the tortillas in a dry pan or microwave until pliable. If you like a little char, toast them briefly in the same skillet after removing the chicken.
- Assemble the tacos: place a layer of slaw on each tortilla, top with buffalo chicken, and drizzle with any extra hot sauce if you want more heat. Finish with a sprinkle of cilantro if you’re using it.
- Serve immediately with lime wedges on the side for a fresh finish.