If you LOVE tacos and blue cheese- this is the recipe for you!! Yum!!
The PERFECT meal prep and these tacos are incredibly flavorful and delicious!!
Full recipe in video below!
RECIPE:
Buffalo Chicken Tacos
1-2 pounds boneless skinless chicken breasts
Kosher salt and black pepper to taste
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/2 of a yellow onion, diced
1 large carrot, peeled and diced
2 cups low sodium chicken broth
1/3 - 1/2 cup buffalo sauce
Corn tortillas
Blue Cheese Coleslaw
1/2 of a small head red cabbage, shredded
1/2 of a small head green cabbage, shredded
3 carrots, peeled and shredded
1/2 cup plain non-fat Greek yogurt
2 tablespoons light mayonnaise
2 tablespoons dijon mustard
2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
1/2 teaspoon celery seed
Kosher salt and black pepper to taste
1 ounce crumbled blue cheese, plus more for topping the tacos
16 Mission extra thin corn tortillas
Set your slow cooker to low or medium heat. (You can also coo the chicken in a instant pot or on the stove top)
Season the chicken with salt, pepper, celery seed and garlic powder.
Place the chicken in the slow cooker and add in the diced onion and carrot.
Pour in the chicken broth and cover with the lid.
Cook the chicken for 3-6 hours depending on the size and how fast or slow your slow cooker cooks.
Once the chicken is tender and cooked through remove it from the slow cooker onto a plate and shred it with two forks.
Add buffalo sauce and stir to combine.
Blue Cheese Coleslaw
Shred the cabbages and carrots in a food processor or with a box grater and place them in a large bowl or use pre bagged slaw.
Add the slaw ingredients to the cabbage.
Stir together until combined, then cover and refrigerate until ready to serve.
8 Servings (2 tacos per serving):
3 points (blue & purple)
5 points (green)
196 Calories
Recipe inspiration from reciperunner.com