Description
These Buffalo Chicken Tacos offer a spicy twist on traditional tacos, featuring tender shredded chicken in zesty buffalo sauce, topped with fresh lettuce, tomatoes, and cheese, all wrapped in warm tortillas. Ideal for game day or a quick weeknight meal!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ½ cup ranch or blue cheese dressing
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- Coat the chicken breasts thoroughly with the marinade.
- Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes, then shred it into bite-sized pieces using two forks.
- In a large bowl, combine the shredded chicken with buffalo sauce, mixing until fully coated.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap in foil and heat in the oven.
- Place a generous amount of buffalo chicken mixture in the center of each tortilla.
- Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- Drizzle ranch or blue cheese dressing over the top.
- Optionally, sprinkle fresh cilantro on top.
- Serve the tacos fresh with extra buffalo sauce and dressing on the side.
- Pair with tortilla chips and salsa or a fresh side salad.
Notes
- Make it Ahead: Prepare the buffalo chicken ahead of time and store in the refrigerator.
- Customize Your Toppings: Get creative with toppings like avocado, jalapeños, or pickled onions.
- Spice Level: Use a milder buffalo sauce or mix with honey for less heat.
- Vegetarian Option: Substitute chicken with shredded jackfruit or cauliflower.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the buffalo chicken mixture for up to 3 months; thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes