Buffalo Chicken Tacos bring together the irresistible heat of buffalo sauce with the comfort of tacos, creating a dish that’s both adventurous and approachable. Whether you’re diving into a busy weeknight dinner or hosting a casual gathering, these tacos offer a perfect balance of flavor and ease.
The vibrant heat from the buffalo chicken, combined with the creaminess of the ranch dressing, creates a fusion of American and Southern influences that’s impossible to resist. It’s like biting into a piece of Americana, with a touch of Southern comfort and spice.
For a satisfying side dish, Buffalo Chicken Tacos taste even better when paired with a Simple Oriental Asian Cabbage Salad or a drizzle of Thousand Island Dressing.
The crispiness of the salad contrasts beautifully with the rich, spicy chicken, while the creamy dressing brings a fresh twist that enhances the flavors. It’s a combination of flavors reminiscent of the diverse culinary influences found across the globe, from the spicy tang of buffalo wings in the U.S. to the subtle crunch of Asian cabbage salads.
What Makes This Special!
- I first made this dish after my trip to the Southern U.S., where buffalo chicken is a staple. The explosion of flavor instantly transported me back to the heart of Alabama.
- The beauty of these tacos is their versatility. You can add or subtract toppings based on your preferences, making them as fiery or mild as you like.
- Over the years, I’ve swapped out the ranch dressing for blue cheese, giving it an even bolder flavor. It’s a small change, but it makes a world of difference!
- These tacos have become a go-to for any gathering, and they never fail to impress. They’re a great fit for quick weeknight meals but also perfect for sharing with friends.
- The tangy buffalo sauce and creamy toppings surprisingly make for a lighter dish, giving me a flavorful, low-calorie option without sacrificing indulgence.
Buffalo Chicken Tacos Recipe
Equipment
- Microwave-safe bowl
- Whisk
- Microwave-safe plate
- Large mixing bowl
- Damp paper towel
- Kitchen towel or aluminum foil
Ingredients
- 1 small or 1/2 large plain rotisserie chicken, Shredded
- 4 oz blue cheese, crumbled
- 12 flour tortillas
- 6 tbsp unsalted butter
- 3 tbsp whole milk plain Greek yogurt or sour cream
- ½ tbsp garlic powder
- 2 green onions, thinly sliced
- 2 tbsp freshly squeezed lime juice
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
- ½ cup hot sauce, such as Franks RedHot or Cholula
Instructions
- Microwave the butter in a large microwave-safe bowl in short bursts until just melted, then whisk in the hot sauce and garlic powder.
- Add the shredded chicken and toss to coat.
- For a stovetop option, melt the butter over medium-low heat, turn off the heat, add hot sauce and garlic powder, then transfer to a bowl and mix with the chicken.
- In a separate bowl, whisk together Greek yogurt or sour cream, lime juice, olive oil, salt, and pepper.
- Add the coleslaw mix and toss to coat evenly.
- Stack the tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave until warm, about 30 to 45 seconds.
- Wrap in a kitchen towel to keep warm.
- Assemble the tacos by adding a layer of coleslaw on each tortilla, followed by buffalo chicken.
- Garnish with scallions and crumbled blue cheese.
- Serve immediately and enjoy.
Notes
- Substitute ranch dressing for blue cheese if you prefer a milder flavor.
- Use rotisserie chicken for a quicker prep time.
- Add sliced avocado or diced tomatoes for extra freshness.
| Nutrition | Value |
| Calories | 753kcal |
| Carbohydrates | 46g |
| Fibre | 4g |
| Fat | 48g |
| Protein | 34g |
| Cholesterol | 169g |
