Buffalo Chicken Tacos with Cheese Curds
Looking for an easy and delicious buffalo chicken tacos recipe? We’ve crafted a flavorful version using tender and juicy Exceldor chicken breasts, Perron cheese curds, and a creamy herb yogurt sauce. Perfect for a quick weeknight dinner, a savory chicken meal, or a fun family taco night.
Breasts
Appetizers / tapas
Nachos and tacos
Oven
Skillet
Routine Ready Recipes
Super bowl / sporting events
2-4
Portions
15 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
- 80 ml (1/3 cup) Buffalo sauce
- 6 small corn tortillas
- 1 bag of Perron cheese curds
- 120 ml (1/2 cup) plain Greek yogurt
- 1 garlic clove, finely chopped
- A small bunch of fresh cilantro, chopped
- A small bunch of fresh dill, chopped
- Juice of 1 lime
Directions
Click the steps to erase them.
- Preheat oven to 400°F.
- In a skillet over medium-high heat, cook the chicken breasts until golden brown and cooked through (about 5 to 7 minutes per side, depending on thickness).
- Remove from heat and let cool for a few minutes. Then break the chicken into pieces or shred it with a fork. Add the Buffalo sauce. Toss to coat well.
- Microwave the tortillas for about 1 minute to soften them.
- Place them on a baking sheet lined with parchment paper. Fill each tortilla with chicken and cheese curds. Fold the tortillas over themselves. Lightly brush the tops with olive oil.
- Bake for about 18-20 minutes, or until the tacos are golden brown and crispy.
- While the tacos are baking, combine the yogurt, garlic, cilantro, dill, and lime juice in a bowl. Season with salt and pepper to taste.
- Serve the tacos hot with the yogurt sauce on the side.
