Description
Crispy Buffalo Chicken Tacos are a flavorful and easy-to-make dish featuring tender buffalo sauce-coated chicken served in warm tortillas with melted cheese, fresh cilantro, and optional jalapenos and ranch dressing. Perfect for a quick weeknight dinner or casual entertaining.
Ingredients
Units
Scale
Chicken and Main Ingredients
- 1 1/2 to 1 3/4 lbs. Boneless Skinless Chicken Breast or Thighs, cut into cubes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 Tablespoons Butter
- 1 cup Buffalo Sauce (Frank's Buffalo Wing Sauce)
- 8 to 10 small Flour Tortillas or Corn Tortillas
- 2 cups Grated Cheese (cheddar or your choice)
- 2 Green Onions, sliced
- Cilantro, chopped
- Oil or Butter for cooking tortillas
Optional Toppings & Serving
- Homemade Cilantro Jalapeno Ranch Dressing
- Avocado slices
- Pickled Jalapenos
- Blue Cheese
- Sour Cream
Instructions
- Prepare the chicken: Cut the chicken into small bite-sized pieces and place them in a bowl. Toss with salt and pepper until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Add butter and let it melt. Add the seasoned chicken pieces and cook for about 5 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside.
- Add buffalo sauce: Stir the buffalo hot sauce into the cooked chicken in the skillet, coating all pieces evenly. Remove the chicken from the skillet and set aside.
- Prepare tortillas: To make the tortillas slightly crispy, drizzle a little oil or butter in the same skillet over medium heat. Place a tortilla in the skillet and sprinkle a generous amount of grated cheese in the center.
- Assemble tacos: Top the cheese with a portion of the buffalo chicken. Sprinkle chopped cilantro and optional sliced green onions over the top.
- Heat and fold: Heat until the cheese melts, then carefully fold the tortilla over to create a taco. Repeat with remaining tortillas and chicken.
- Serve: Serve the crispy buffalo chicken tacos with homemade Cilantro Jalapeno Ranch Dressing and optional toppings such as avocado slices, pickled jalapenos, blue cheese crumbles, or sour cream for extra flavor.
Notes
- For a slow cooker version, place chicken breasts in the slow cooker, season with salt and pepper, pour buffalo sauce over the chicken, and cook on low for 4 hours or high for 2-3 hours until tender. Shred chicken in the slow cooker and mix with the sauce.
- Alternatively, use shredded rotisserie chicken: heat buffalo sauce and melted butter in a skillet, add shredded chicken, and toss until fully coated and heated through.
- Adjust the level of spiciness by choosing milder or hotter buffalo sauce or by adding more jalapenos and toppings.
- Use corn tortillas to make the dish gluten-free if desired.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
