Spicy Buffalo Turkey Smash Tacos
with Blue Cheese Slaw
- Eggs
- Milk
- Wheat
- Soy
These smash tacos turn traditional tacos inside out, with spicy ground chicken spread thin across tortillas and seared until crispy and caramelized. The result? Tortillas with a golden, crunchy chicken crust that’s packed with flavor. The open-face tacos are topped with a cool, tangy blue cheese slaw to balance the heat and finished with a drizzle of Buffalo sauce.
Ingredients
10 ounce
Ground Turkey
1 unit
Buffalo Sauce
1 unit
Lemon
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
¼ ounce
Frank's Seasoning Blend
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lemon. Trim and thinly slice scallions.
-
In a medium bowl, combine cabbage, dressing, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Set aside, stirring occasionally.
-
In a second medium bowl, combine chicken*, scallions, and Frank’s Seasoning Blend. Mix until everything is evenly incorporated.
-
Place tortillas on a clean work surface. Divide chicken mixture evenly between tortillas and, using the back of a spoon, spread into a thin layer across surface of tortillas.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two tortillas at a time).
-
Cook until chicken is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and chicken is cooked through, 30-60 seconds more.
-
Transfer to a paper-towel-lined surface. Cover with foil to keep warm. Repeat with remaining tortillas. TIP: If pan gets too hot during the last batches, lower the heat. If needed, add another drizzle of oil between batches.
-
Divide smash tacos between plates; top with blue cheese slaw and Buffalo sauce. Serve with remaining lemon wedges on the side.
