Yield: 6 – 8 servings


  • 2 lbs boneless & skinless chicken breasts, cut into 1” pieces
  • 1/2 tbsp coconutor avocado oil
  • 1/2 tbsp butter
  • 1/4 cup cayenne pepper sauce (more to taste)*
  • 3 oz blue cheese
  • 1 cup plain yogurt (I used organic 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 (like organic Que Pasaor Food for Life)


  1. Preheat large skilleton 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.
  2. In the meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
  3. 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.
  4. 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.

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