Informations supplémentaires
35 min.
|
614 kcal
|
easy
|
|
Printable version
1. Cook the chicken
Preheat the oven to 425 ° F. Place the **chicken** on a baking sheet. Season with salt and pepper and cook in the oven for __12-15 minutes__.
2. Setup
Chop the **cilantro**. Slice the **radishes**. Finely slice the **romaine lettuce**. Slice the **lime** in half. In a bowl, combine the **radishes** with 2 tbsp of vinegar, 2 tbsp of hot water and 1 tbsp of sugar. Let it marinate and drain just before serving.
3. Make the buffalo chicken
Shred the **chicken** with two forks and place in a bowl. Mix with the **hot sauce** and {{"2p": "1", "3p": "2"}} tbsp melted butter. Mix well and season with salt and pepper.
4. Assemble and cook in the oven
Put the **tortillas** in the microwave for __30 seconds__ so that they are easier to handle. Drizzle with oil and spread them out on a baking sheet. Fill the tortillas with the **buffalo chicken** and add the **cheese**. Close the tortillas over the filling. Cook in the oven for __12-15 minutes__.
5. Make the sauce
In a bowl, combine the **yogurt** with the **lime juice** and the **cilantro**. Season with salt and pepper and mix well.
6. Plate your dish
Garnish the **tacos** with the **lettuce** and the **pickled radishes**. Serve with the **sauce**. Bon appétit!
2unitChicken Breast
6unitCorn Tortilla(s)
50gMild Cheddar
45mlBuffalo Sauce
1unitRomaine Lettuce Heart(s)
2unitRadishes
1unitCilantro
1unitLime
100mlGreek Yogourt 2%
What you need
Baking sheet, bowls.
614 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
48g
16%
fat
27g
42%
cholesterol
151mg
50%
fiber
8g
32%
protein
45g
saturated
14g
70%
sodium
955mg
40%
sugar
3g
trans
1g