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Buffalo Chicken Tacos Recipe

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3.9 from 11 reviews

These Buffalo Chicken Tacos combine tender shredded chicken tossed in a tangy buffalo sauce and creamy Greek yogurt blend, served in warm flour tortillas and topped with ranch dressing, fresh herbs, blue cheese, and crisp purple onion for a deliciously spicy and flavorful meal perfect for a quick weeknight dinner.

Ingredients

Chicken and Seasoning

  • 2 chicken breasts (cut in half lengthwise)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp salt

Sauce and Toppings

  • 1 cup buffalo sauce
  • 1 ½ tbsp Greek yogurt
  • 2 tbsp ranch dressing (for drizzling)
  • 8 taco sized flour tortillas (warmed)
  • 2 tbsp chopped green onions
  • 2 tbsp chopped cilantro
  • ½ cup crumbled blue cheese
  • ½ small purple onion (thinly sliced)

Instructions

  1. Season the Chicken: Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt. Gently press the seasoning into the meat to ensure even flavor absorption.
  2. Cook the Chicken: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4–5 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Cook in batches if necessary to avoid overcrowding.
  3. Rest and Shred Chicken: Remove the cooked chicken from the skillet and let it rest for about 5 minutes to retain juices. Then, shred the chicken using two forks until finely pulled.
  4. Mix Buffalo Sauce and Yogurt: In a medium bowl, whisk together the buffalo sauce and Greek yogurt until smooth and creamy. Add the shredded chicken and toss well to coat all the pieces evenly with the sauce mixture.
  5. Assemble the Tacos: Place a generous amount of the buffalo chicken onto each warmed flour tortilla.
  6. Add Toppings: Drizzle each taco with ranch dressing and top with chopped green onions, cilantro, crumbled blue cheese, and thinly sliced purple onion for added flavor and texture.

Notes

  • For a spicier kick, add a few dashes of hot sauce to the buffalo sauce mixture before tossing with chicken.
  • Use corn tortillas instead of flour tortillas for a gluten-free option.
  • Allowing the cooked chicken to rest before shredding helps retain moisture and tenderness.
  • Blue cheese can be substituted with feta or omitted for a milder flavor.
  • Make sure not to overcrowd the skillet while cooking chicken to ensure even cooking and browning.

Find it online: https://yumntasty.com/buffalo-chicken-tacos-recipe/