Jun 30, 20222 min read

Nashville Hot Chicken Tacos w/ Creamy Labne

I was recently invited to participate in a great blogger recipe challenge for Karoun Dairies to help develop new recipes for some of their popular dairy products. I absolutely love their Mediterranean-style Labne Spread and Dip, which is is a centuries old Mediterranean style spreadable kefir cheese. It has a distinctive tangy flavor and is smoother and thicker than yogurt. and it has a lovely creamy texture with a slight tang that pairs perfectly with spicy dishes.

Since I’m now in San Antonio TX I am obviously obsessed with all things Tex-Mex and spicy food, so I decided to make these Nashville Hot Chicken Tacos for the contest. And I’m so glad I did!!

They’re made with juicy chicken thighs that are marinated in the labne, along with Nashville hot sauce and Nashville chicken seasoning for a few hours.

Then they are grilled to perfection, and drizzled with more hot sauce, fresh lime, shredded Mexican cheese, cilantro and a generous dollop of labne on top, all assembled in a warm, toasted, buttery tortilla that will melt in your mouth!

Yum

Nashville Chicken Tacos w/ Creamy Labne

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1-2 tacos

Spicy, creamy, crunchy, tangy and totally satisfying! These Nashville Chicken Tacos will tantalize your tastebuds and you'll never be the same, I promise!

Ingredients

3.5 lb boneless chicken thighs, fat trimmed, sliced into strips or bite sized pieces
1/2 cup buttermilk
1 cup Karoun Dairies Original Labne Sauce + Dip, plus extra for garnish
1 cup Frank's Red Hot Sauce
2 tsp garlic powder
1 tbsp chili powder
1 tsp cayenne
1½ tsp salt
1 tsp fresh ground pepper
vegetable oil
1 cup shredded Mexican cheese, for garnish
Fresh cilantro, for garnish
Fresh limes
6 butter flour tortillas

Instructions

Add buttermilk, labne, and chicken to a large freezer bag.
Mix together the hot sauce and spices in a separate bowl, reserving extra for garnish.
Add the Nashville hot sauce to the chicken in the bag and toss well to coat the chicken.
Place in the fridge for a few hours to soak up the marinade and tenderize the chicken.
Remove the chicken pieces from the bag, shaking off excess marinade and transfer to a large clean plate.
Heat oil over medium to medium-high heat in a large skillet or grill pan; cook 8-12 minutes until chicken is nicely browned and cooked through. Set aside.
Prepare toppings by chopping the cilantro, slicing limes and getting the Mexican cheese ready.
Heat the tortillas in a sauté pan over medium heat until lightly browned and warmed through.
Make the tacos by topping the warmed tortillas with the spicy Nashville chicken, additional Nashville hot sauce, shredded cheese, a drizzle of fresh lime juice, chopped cilantro, and a dollop of labne topped with additional Nashville hot seasoning, if desired.
Devour. Repeat!