Taco Tuesday just got a spicy upgrade! These buffalo chicken tacos are the perfect fusion of two beloved comfort foods.
The spicy kick from the buffalo sauce, the cool crunch of the veggies, and the melty cheese are impossible to resist.
I’m not saying I ate four in one sitting, but I’m also not saying I didn’t!
I’m telling you, these tacos deliver big flavor without the fuss. They’re a guaranteed crowd-pleaser!
Why You’ll Love These Buffalo Chicken Tacos
Bold and Spicy: These Buffalo Chicken Tacos offer a tantalizing combination of spicy buffalo sauce and tangy vinegar. It’ll have your tastebuds dancing!
Quick and Easy: This recipe is perfect for busy weeknights or impromptu gatherings, allowing you to whip up a delicious meal in no time.
Customizable Toppings: The recipe encourages creativity with toppings. You can personalize each taco with your favorite dressings, cheeses, and veggies.
Crispy and Crunchy Texture: The combination of chicken, crisp lettuce, and carrots wrapped in a soft tortilla creates a delightful contrast of textures.
Ingredients
- Cooked Shredded Chicken: Tender and juicy chicken is shredded to perfection.
- Buffalo Sauce: It’s a spicy and tangy blend of hot sauce, butter, apple cider vinegar, garlic powder, Worcestershire sauce, and optional honey.
- Small Flour Tortillas: They’re ideal for wrapping the flavorful buffalo chicken and crunchy toppings.
- Shredded Cheddar Cheese: A generous helping of melted, creamy cheese balances the spiciness of the buffalo sauce.
- Iceberg Lettuce and Carrots: A refreshing mix of crisp lettuce and crunchy carrots adds a cool contrast to the spicy tacos.
- Ranch or Blue Cheese Dressing: It enhances the flavors of the tacos, served on the side for dipping.
How to Make Buffalo Chicken Tacos
These tacos couldn’t be easier to throw together!
1. Prepare the sauce. In a medium saucepan, combine the hot sauce, butter, apple cider vinegar, garlic powder, Worcestershire sauce, and honey (if using). Bring to a simmer over medium-high heat, stirring until the butter has melted and the ingredients are well combined.
2. Cook the chicken. Add the shredded cooked chicken to the saucepan and toss to coat evenly with the buffalo sauce mixture. Cook for 2-3 minutes or until the chicken is heated through.
3. Make the salad. In a medium bowl, combine the shredded lettuce, carrots, and 1/4 cup of the ranch or blue cheese dressing. Toss until well combined.
4. Warm the tortillas. Warm the flour tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable.
5. Assemble the tacos. To assemble the tacos, use tongs or a slotted spoon to fill each tortilla with the buffalo chicken mixture. Top with the lettuce and carrot mixture and shredded cheddar cheese.
6. Serve. Serve the tacos immediately, with additional ranch or blue cheese dressing on the side for dipping.
Tips for the Best Buffalo Chicken Tacos
To make your tacos even more irresistible, follow these simple tips.
- Choose your favorite chicken. You can use home-cooked chicken instead of store-bought rotisserie chicken. Boil, bake, or grill chicken breasts, then shred them for the recipe.
- Select your spice level. Modify the amount of hot sauce to suit your preferred level of spiciness. Start with less and add more to taste.
- Ditch the excess sauce. Use tongs or a slotted spoon to fill the tortillas with the buffalo chicken. Allow the excess sauce to drip off and prevent soggy tacos.
- Get a step ahead. Cook and shred the chicken, prepare the buffalo sauce, and chop the vegetables in advance for quick and easy assembly.
- Have fun with toppings. Set up a taco bar with various toppings. Try diced tomatoes, sliced avocado, crumbled blue cheese, and chopped green onions, so everyone can customize their tacos.
- Toss in add-ins & try variations. Experiment with add-ins and variations, such as crumbled bacon, pickled jalapeños, or corn salsa. You can also substitute the ranch or blue cheese dressing with a creamy cilantro-lime sauce.
How to Store
If you have leftovers, here’s how to store them to enjoy again.
To Store: Place the buffalo chicken mixture in an air-tight container and refrigerate for up to 3 days. Store the tortillas, lettuce, carrots, and cheese separately to maintain freshness.
To Freeze: Transfer the buffalo chicken mixture to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the buffalo chicken mixture in a skillet over medium heat for 5-7 minutes or until heated through. Or, microwave on high for 1-2 minutes, stirring halfway through.
More Hearty Chicken Dinners You’ll Love
Crockpot Olive Garden Chicken Pasta
Mexican Chicken Casserole
Coconut Chicken Curry
Oven-Baked Chicken and Rice
Buffalo Chicken Tacos
6
servings10
minutes10
minutes434
These easy buffalo chicken tacos will be your new favorite weeknight meal! They’re bold and spicy with a delightful crispy and crunchy texture.
Ingredients
3 cups cooked shredded chicken
1/2 cup buffalo wings hot sauce (such as Frank’s RedHot)
2 tablespoons unsalted butter
1/2 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/2 tablespoon honey (optional)
12 small flour tortillas (6-inch size)
1 1/2 cups shredded cheddar cheese
1/2 head iceberg lettuce, shredded
1/4 cup shredded or thinly sliced carrots
1/4 cup ranch or blue cheese dressing, plus more for serving
Instructions
- In a medium saucepan, combine the hot sauce, butter, apple cider vinegar, garlic powder, Worcestershire sauce, and honey (if using). Bring to a simmer over medium-high heat, stirring until the butter has melted and the ingredients are well combined.
- Add the shredded cooked chicken to the saucepan and toss to coat evenly with the buffalo sauce mixture. Cook for 2-3 minutes or until the chicken is heated through.
- In a medium bowl, combine the shredded lettuce, carrots, and 1/4 cup of the ranch or blue cheese dressing. Toss until well combined.
- Warm the flour tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable.
- To assemble the tacos, use tongs or a slotted spoon to fill each tortilla with the buffalo-chicken mixture. Top with the lettuce, carrot mixture, and shredded cheddar cheese.
- Serve the tacos immediately, with additional ranch or blue cheese dressing on the side for dipping.
Notes
- Modify the amount of hot sauce to suit your preferred level of spiciness. Start with less and add more to taste.
- Use tongs or a slotted spoon to fill the tortillas with the buffalo chicken. Allow the excess sauce to drip off and prevent soggy tacos.
