Buffalo Chicken Tacos Recipe
These Buffalo Chicken Tacos are a spicy, tangy twist on a classic favorite. Juicy shredded chicken is coated in zesty buffalo sauce, paired with creamy coleslaw, and served in warm tortillas. Topped with blue cheese and scallions, they’re perfect for weeknight dinners or game-day gatherings.
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.