Combine your taco and wing nights with these Buffalo Chicken Tacos. Make a flavorful dinner the whole family will love.
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🥰 Why You'll Love This Recipe
- Easy Dinner: This recipe comes together easily, making it a perfect weeknight meal.
- Family-Friendly with a Kick: These tacos are perfect for everyone because you can adjust the spice level to your preference. Even kids will love the crispy chicken tacos!
- Readers Favorite: 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!
If you want more fun dinner ideas, check out my Stuffed Poblano Peppers, Chicken Tacos with Pico de Gallo, or Shredded Beef Burrito Bowls.
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Ingredients & Substitutions
Chicken Breast- You will need about 1 ½ pounds of boneless, skinless chicken breast. You can also use chicken thighs or pre-cooked chicken from a rotisserie chicken.
Garlic Powder, Salt & Pepper- Light seasoning for your chicken.
Olive Oil- Used to cook the chicken and help to crisp up the tacos.
Buffalo Sauce- Choose your favorite brand and heat level.
Corn Tortillas- I think corn tortillas are best for this recipe, but you can also use flour tortillas. If you use flour, bake them for 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.
Full ingredient list with quantities in the recipe card below
How to Make Buffalo Chicken Tacos
1. Bake the Chicken: Season chicken, bake for 25-35 minutes at 375°F, then shred.
2. Toss in Buffalo Sauce: Toss the shredded chicken in buffalo sauce.
3. Warm Tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds.
4. Assemble and Bake: Brush tortillas with olive oil, sprinkle cheese, top with chicken, green onion, and more cheese. Fold and bake for 16 minutes, flipping halfway through.
Tips
You can make your shredded chicken up to 3 days ahead of time or use one rotisserie chicken.
I would not recommend using foil; the tortillas don't get as crisp and stick to the foil.
Spice Level
This recipe is easily customizable to your spice preference. Start with a milder buffalo sauce and adjust the amount you add to the chicken based on your heat tolerance.
If you like it extra fiery, add a sprinkle of cayenne pepper to the chicken seasoning or drizzle the tacos with hot sauce after baking.
What to Eat With Buffalo Chicken Tacos
Dipping Sauces: Ranch dressing, blue cheese dressing, or sour cream are obvious go-to for buffalo-flavored chicken tacos, but I also think this Chipotle Ranch and Avocado Cilantro Lime Dressing would be so so good too!
Side Dishes: A simple side salad or chopped celery and carrots add a refreshing touch.
Drinks: Make it a Friday date night with the addition of queso and a Texas Margarita!
Have you tried this recipe yet? I'd love to see how it turned out! Tag @MeganVsKitchen on Instagram, and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Buffalo Chicken Tacos
Ingredients
Shredded Chicken ( 3 Cups)
- 1 ½ pounds boneless skinless chicken breasts*
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Buffalo Chicken Tacos
- 3 cups shredded chicken breast
- ½ cups buffalo sauce
- 12 corn tortillas
- 2 cups mild cheddar cheese shredded
- 6 green onions sliced
- 1-2 tablespoon olive oil
- ranch or blue cheese dressing for dipping
Instructions
To Make Shredded Chicken
- Season the chicken with garlic, salt, and pepper, then place it on a sheet pan and drizzle with one tablespoon of olive oil. Bake for 25-35 minutes at 375F.
- When the chicken is done (has reached an internal temperature of 165F), shred it with two forks and add it to a bowl.
To Make Buffalo Tacos
- Preheat oven to 450F.
- Mix shredded chicken and buffalo sauce.
- To make soft and pliable tortillas, wrap them in a damp paper towel and microwave them for 30-60 seconds.
- Brush one side of a warm tortilla with olive oil. Sprinkle half the tortilla with one tablespoon of shredded cheese. Top with shredded chicken and green onions, and add another tablespoon of cheese. Fold the tortilla in half. If the tortilla isn't staying down, secure it with a toothpick.*
- Repeat this with the remaining tortillas, placing them on a single layer on a baking sheet. Bake for 14 minutes, flipping them halfway through for even browning. Once golden, take them out of the oven and let them cool for 10 minutes before eatting.
Notes
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