Ingredients

The following ingredients have 7 Servings
  • 2 lbs boneless & skinless chicken breasts (cut into 1” pieces)
  • 1/2 tbsp oil (for frying)
  • 1/2 tbsp butter
  • 1/4 cup cayenne pepper sauce like Frank's (more to taste)
  • 3 oz blue cheese
  • 1 cup plain yogurt (I used 4%)
  • 1/4 tsp salt + a pinch
  • Ground black pepper (to taste)
  • 1 head Romaine or iceberg lettuce (shredded)
  • 3 large carrots (coarsely shredded)
  • 12 small corn tortillas

Instruction

  • Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through.
  • In the meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
  • Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
  • Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your method.
  • To assemble a taco, lay tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.