Taco Tuesday: Buffalo Chicken Tacos


Buffalo Sauce

  • 1 cup butter (2 sticks)
  • 1 cup Tabasco sauce
  • 5 cloves garlic
  • 1 shallot
  • 1 ½ tbsp honey

Blue Cheese Dressing

  • 1 cup keifer (I used Maple Hills)
  • 4 oz blue cheese
  • 2 tbsp fresh lemon juice
  • pepper to taste


  • 1 pound chicken breasts
  • sliced radishes- for garnish
  • tortillas of choice (I used almond flour tortillas)
  • 1 avocado, sliced
  • Fresh basil, 2 tbsp chopped
  • Chives, 1 tbsp, chopped
  • 2 cups romaine lettuce


Preheat oven to 400 degrees.

Make the buffalo sauce: First, sauté garlic and shallots in a sauté pan. After 5 minutes, add the butter and Tabasco. Melt. Transfer to a blender and blend until smooth.

Next, butterfly the chicken breast and line a baking sheet with parchment paper. Add ½ of the buffalo sauce to the top of the chicken—save the rest. Season with pepper and bake for 15-20 minutes, or until chicken is cooked through.

Thinly slice the chicken and toss in the remaining buffalo sauce.

Prepare blue cheese dressing by simply combining the ingredients in a blender. Blend on low.

Compile the tacos with romaine, chicken, avocado, chives, radishes, basil/chives, and blue cheese dressing.