1. Cook the Ground Chicken:

In a cast iron pan, sauté the diced red onion over medium heat until softened. Add the ground chicken to the pan and season with onion powder, salt, and pepper. Cook until the chicken is browned and cooked through.

2. Add the Buffalo Sauce:

Once the chicken is cooked, pour in about 3/4 of the buffalo sauce from the bottle. Stir until the chicken is evenly coated and the sauce is heated through. If you like it extra spicy, feel free to add more buffalo sauce to taste!

3. Brown the Taco Shells:

While the chicken is cooking, heat your almond flour tortillas in a separate pan over medium heat. Brown them on both sides until they’re slightly crispy, about 1-2 minutes per side.

4. Make the Creamy Cottage Cheese Sauce:

In a blender, combine cottage cheese, lime juice, cilantro, garlic, cumin, and about 1/2 cup water. Blend until smooth and creamy. This will be your cool, tangy sauce to balance the spicy chicken.

5. Assemble the Tacos:

Once everything is ready, take your crispy taco shells and fill them with the buffalo chicken mixture. Top with a drizzle of the creamy cottage cheese sauce, a handful of fresh cilantro, and crumbled feta. For an extra zing, squeeze some lime juice on top.

6. Enjoy