Description

This buffalo chicken tacos recipe offers an easy, satisfying meal with big flavor. It features vibrant, spicy buffalo chicken contrasted with cool, tangy whipped feta, promising a delightful bite.

Ingredients

1.1 lb boneless, skinless chicken breasts or thighs, (thighs for extra juiciness)
1 cup vegetable broth or water
0.5 cup classic hot sauce
4 tbsp unsalted butter, melted
0.5 tsp garlic powder
0.5 tsp onion powder
1 tsp apple cider vinegar
3.5 oz block feta cheese, crumbled (a good quality block is best)
4 oz full-fat cream cheese, softened (room temperature is key, or use light cream cheese)
2 tbsp whole milk
1 small clove garlic, minced
2–3 medium scallions (green onions), thinly sliced
Pinch freshly ground black pepper
8–10 small corn or flour tortillas
3–4 small radishes, thinly sliced
Large handful fresh cilantro, roughly chopped
2 limes, cut into wedges

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Instructions

Simmer and Shred Chicken: Place 1.1 lb chicken in a medium saucepan with 1 cup vegetable broth or water. Bring to a gentle simmer over medium heat; reduce heat to low, cover, and cook for 15-20 minutes, until the chicken is cooked through and pulls apart easily. Remove chicken to cool slightly. Shred using two forks (a stand mixer with the paddle attachment makes quick work of this).
Prepare Buffalo Sauce: In a separate bowl, whisk together 0.5 cup hot sauce, 4 tbsp melted butter, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 1 tsp apple cider vinegar until combined. Add the shredded chicken, tossing until thoroughly coated. Keep warm.
Make Whipped Feta Cream: In a food processor, combine 3.5 oz crumbled feta, 4 oz softened cream cheese, 2 tbsp milk, 1 minced garlic clove, and a pinch of black pepper. Process until the mixture is completely smooth and creamy, scraping down the sides as needed. Transfer to a small bowl and gently fold in the thinly sliced scallions.
Warm Tortillas: Heat 8-10 tortillas one at a time in a dry 10-inch skillet over medium heat for 20-30 seconds per side until they become pliable. Alternatively, wrap them in a damp paper towel and microwave for 30-45 seconds. Keep them warm under a clean kitchen towel.
Assemble Tacos: Take one warm tortilla and spread a generous layer (about 1-2 tablespoons) of the Whipped Feta-Scallion Cream over the surface. Pile approximately 0.25 cup of the buffalo chicken mixture on top of the cream. Add your desired optional toppings.
Garnish and Serve: Garnish generously with freshly chopped cilantro and a sprinkle of extra sliced scallions. Serve immediately with lime wedges on the side for an added burst of freshness.

Notes

Cook chicken until just opaque to avoid dryness. For super-fast weeknight meals, use rotisserie chicken. Consider Greek yogurt for a lighter cream, and add extra veggies or whole wheat tortillas for healthy upgrades. Fresh cilantro and lime always brighten the dish.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop, Assembling
Cuisine: American-Tex-Mex

Nutrition

Serving Size: 2 tacos
Calories: 580 calories
Sugar: 2 g
Sodium: 900 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 3 g
Protein: 43 g
Cholesterol: 175 mg