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.