Buffalo Chicken Tacos are such a fun dinner option! They combine the best parts of tacos and wings, with juicy chicken, melty cheddar cheese, buffalo sauce, and crispy corn tortillas. Serve them with ranch for dipping, or add extra buffalo sauce if you like a little more heat. These sheet pan buffalo chicken tacos are an easy 30-minute weeknight meal.
Some of the most popular recipes on this site are the crispy chicken tacos and crispy beef tacos. Because of that, I decided to make a spicy buffalo taco version!
Ingredients & Substitutions
Chicken Breast- You'll need 3 cups of shredded chicken. I usually make my own (see the directions in the Notes section), but I've also used rotisserie chicken as a time saver.
Buffalo Sauce- Choose your favorite brand and heat level. If you prefer a milder flavor, choose a mild buffalo sauce. I used Frank's RedHot Buffalo Wings Hot Sauce in this recipe.
Corn Tortillas- I think corn tortillas are best for this recipe because of their flavor and crispiness, but you can also use flour tortillas. If you use flour, bake them for about 4-6 minutes less.
Cheddar Cheese- Cheddar cheese pairs perfectly with buffalo sauce, but Monterey Jack or pepper jack cheese are great substitutes.
Green Onion- Adds a fresh flavor and a little crunch.
Full ingredient list with quantities in the recipe card below
How to Make Buffalo Chicken Tacos
Toss in Buffalo Sauce
Toss the shredded chicken with the buffalo sauce until evenly coated.
Warm the Tortillas
Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds. Keep the tortillas covered so they stay warm and pliable while you assemble the tacos.
Assemble and Bake
Brush one side of each tortilla with olive oil, then fill with cheese, buffalo chicken, green onion, and more cheese. Fold in half, and bake flipping halfway through, until golden and crispy.
Tips
Keep the Tortillas Warm: Warm tortillas are much easier to fold without cracking. If they start to cool and become difficult to fold, reheat them briefly in the microwave.
Don't Overfill: It's tempting to load up the tacos, but too much filling can make them difficult to fold and can cause the filling to ooze out while baking. Stick with about 2 tablespoons of chicken per taco for the best results.
Skip the Foil: I've tried baking these on foil, and I don't recommend it. The tortillas don't get as crisp and are more likely to stick. For the crispiest tacos, bake them directly on a baking sheet with oil.
Spice Level: Buffalo sauce has a few different heat levels. If they are not hot enough after baking, dip them in more buffalo sauce. If they are too hot, dip them in ranch or blue cheese.
Don't Skip the Cooling Time: Let the tacos cool for about 5 minutes after baking. This gives the cheese time to set and makes the tacos easier to handle.
Common Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. Since flour tortillas brown and crisp faster than corn tortillas, bake them for about 4-6 minutes less.
How do I keep corn tortillas from cracking?
The key is to keep the tortillas warm and pliable while making the tacos. If a tortilla starts cracking or won't stay folded, warm it in the microwave again for a few seconds before filling it.
Can I make Buffalo Chicken Tacos ahead of time?
You can make the shredded chicken up to 3 days ahead of time and refrigerate it until you're ready to make the tacos. I recommend assembling and baking the tacos right before serving so the tortillas stay crispy.
How do I store and reheat Buffalo Chicken Tacos?
Store leftover tacos in an airtight container in the refrigerator. For the best texture, reheat them in the oven until warmed through and crispy rather than using the microwave, which can make the tortillas soft and chewy.
What to Serve With Buffalo Chicken Tacos
Dipping Sauces: Ranch dressing, blue cheese dressing, and extra buffalo sauce are great for buffalo chicken tacos. For something a little different, try my Chipotle Ranch or Avocado Cilantro Lime Dressing.
Side Dishes: Keep things fresh and simple with a side salad, or serve the tacos with crunchy celery and carrot sticks for a classic buffalo inspired pairing. For something heartier, try Mexican street corn, black beans, or cilantro lime rice.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Easy Crispy Buffalo Chicken Tacos
Ingredients
- 3 cups shredded chicken*
- ½ cup buffalo sauce
- 12 corn tortillas
- 2 cups mild cheddar cheese shredded
- 6 green onions sliced
- 1-2 tablespoons olive oil
- ranch or blue cheese dressing for dipping
Instructions
- Preheat the oven to 450°F.
- Mix the shredded chicken and buffalo sauce until the chicken is evenly coated.
- To make the tortillas soft and pliable, wrap them in a damp paper towel and microwave them for 30-60 seconds.
- Brush one side of a warm tortilla with olive oil. Flip it over so the oiled side is on the pan.
- Sprinkle one tablespoon of shredded cheese over half of the tortilla. Top with shredded chicken and green onions, and add another tablespoon of cheese. Fold the tortilla in half. Press gently to help it stay closed. If the tortilla isn't staying folded, secure it with a toothpick.
- Repeat with the remaining tortillas, placing them in a single layer on a baking sheet. Make sure the tacos aren't overlapping so they brown and crisp evenly. Bake for 14 minutes, flipping them halfway through for even browning. Once golden and crisp, take them out of the oven and let them cool before eating.
- Serve warm with ranch or blue cheese dressing for dipping.
Notes
- If your tortillas don't stay folded, it's not warm enough. Try reheating the tortillas or securing your tacos with a toothpick. Corn tortillas can crack if they become too cool or dry, so keeping them warm and covered while assembling the tacos is important.
- Don't overfill the tacos. Using too much chicken or cheese can make them difficult to fold and can prevent them from getting crispy.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!