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Make the Buffalo chicken: Microwave the butter in a large microwave-safe bowl in 4 to 6 (10-second) bursts until just melted. Add the hot sauce and garlic powder and whisk until combined. Add the shredded chicken and toss to coat. Alternatively, melt the butter in a small saucepan over medium-low heat. Turn off the heat and add the hot sauce and garlic powder, then transfer to a large bowl and combine with the chicken.
Make the coleslaw: Place the Greek yogurt or sour cream, lime juice, olive oil, salt, and pepper in a large bowl and whisk to combine. Add the coleslaw mix and toss to coat.
Warm the tortillas: Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm, 30 to 45 seconds. Wrap the stack in a clean kitchen towel or aluminum foil to keep warm until ready to use.
Assemble the tacos: To assemble the tacos, top the warmed tortillas with coleslaw. Top with the buffalo chicken and garnish with the scallions and blue cheese. Love the recipe? Leave us stars and a comment below!