Easy Crispy Buffalo Chicken Tacos
These crispy Buffalo Chicken Tacos combine spicy buffalo chicken, melty cheddar, and crispy corn tortillas for an easy 30-minute dinner. Serve with ranch for dipping!
Servings 12 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
How I make Shredded Chicken: Season 1 ½ pounds of boneless, skinless chicken breasts with garlic powder, salt, and pepper. Place on a sheet pan, drizzle with 1 tablespoon olive oil, and bake at 375°F for 25-35 minutes, or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes, then shred with two forks. You should have about 3 cups of shredded chicken.
Tips
- 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
Serving: 1 Taco | Calories: 221kcal | Carbohydrates: 13g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.01g | Fiber: 2g | Sugar: 0.4g
