Buffalo Chicken Tacos are easy to make and come together in 15 minutes with just 6 simple ingredients. If you love saucy, spicy, and tangy chicken, try these simple buffalo chicken tacos for your next weeknight meal.
Need more weeknight meals that come together in under 20 minutes? Try this Grilled Buffalo Shrimp (over tacos or rice) or this Simple Buffalo Chicken Rice Bowl.
Buffalo chicken taco highlights
15 minute meal, 6 simple ingredients, easy to customize It’s TACOS!
material
Boneless, skinless chicken – use thighs, breasts, or tenderloin Buffalo sauce – use your favorite store-bought or make your own (my favorite is Primal Kitchen) Tortillas – I love using almond flour tortillas, but use whatever you like Lettuce and tomato – I’m going simple today Ranch dressing – Honestly, everything is better with ranch dressing . Use something purchased from your favorite store or create your own
How to make buffalo chicken tacos
Cut chicken into small 1/2-inch cubes. Add 2 tablespoons of buffalo sauce to the chicken and stir well to coat.
Add the chicken to the hot skillet (preheat for 3-4 minutes) and make a single layer. Cook, without touching, for 5 minutes, then move and cook for an additional 3 to 5 minutes if needed.
Once the chicken is cooked (make sure the internal temperature is 165°F), pour the remaining buffalo sauce over the top (about 6 tablespoons). Stir well.
To make the tortillas more pliable, heat them for just a minute or two (I use a toaster oven).
Fill tortillas with shredded lettuce, chopped tomatoes, and buffalo chicken, then drizzle with ranch dressing.
Want to eat dinner within 5 minutes?
Use pre-cooked shredded chicken, add buffalo sauce and cook in a skillet until cooked through.
important tips
Cut the chicken into small pieces. The smaller it is, the faster it will cook. Plus, you want it to be easy to stuff into tacos. Cut the chicken using scissors or a sharp knife and a plastic cutting board. To save time, use chicken tenders because they break down fastest into smaller pieces. Alternatively, cube the chicken the night before. Preheat the skillet over medium heat for 3-4 minutes to quickly cook the chicken and give it a slight sear for the best texture. If you want crunchier tacos, stuff tortillas with buffalo chicken and fry in a skillet over medium heat for 2 to 3 minutes on each side until tortillas are crispy (like a quesadilla). After cooking, carefully add lettuce, tomatoes, and ranch dressing.
Other additions
Green onions Fresh dill Shredded carrots or chopped celery Creamy cilantro lime slaw Avocado Jalapenos Red onions or pickled red onions
FAQ
Other ways to prepare chicken
Don’t have buffalo sauce on hand?
This is my favorite 5-ingredient buffalo sauce that is super easy and uses ingredients you already have in your pantry.
Don’t have ranch dressing on hand?
Everything you need to make ranch dressing should be in your pantry right now. Try cashew ranch dressing (dairy-free) or vegan tahini ranch dressing. If you have avocados on hand, you can also try this really delicious avocado ranch dressing.
What should I do with the leftovers?
Leftovers can be stored in an airtight container for up to 3 days. For best results, store the chicken separately from the lettuce and tomatoes and wait to add the lunch until just before serving.
You can enjoy a different texture by putting leftover chicken on pizza or eating it with rice or quinoa.
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Cut the chicken into small cubes (about 1/2 inch pieces).
Add chicken to bowl, add 2 tablespoons buffalo sauce and stir well to coat.
Fry the chicken in a preheated frying pan over medium heat. Add the chicken to the skillet, making sure to coat it in a single layer. Cook for 5 minutes without touching. After 5 minutes, move it around in the pot and continue cooking for 3 to 5 minutes until heated through (make sure the temperature reaches 165°F).
Add remaining buffalo sauce (about 6 tablespoons) to chicken. Stir well.
Heat the tortillas (I put them in the toaster oven for 1-2 minutes) to make them more pliable.
Roughly chop the tomatoes and shred the lettuce.
The tacos are made by placing lettuce, tomato, and buffalo chicken on each tortilla and drizzling with ranch dressing.
Use pre-cooked shredded chicken, add buffalo sauce and cook in a skillet until cooked through.
Tips:
Cut the chicken into equal-sized pieces so that it cooks evenly and quickly. Cut the chicken using kitchen shears or a sharp knife and a plastic cutting board (which can be placed in the dishwasher). To save time, use chicken breasts (already cut into small pieces). Make sure the skillet is hot and browned well before adding the chicken. To make crunchy tacos, stuff tortillas with buffalo chicken and fry in a skillet over medium heat for 2 to 3 minutes on each side until tortillas are crispy (like a quesadilla). After cooking, carefully add lettuce, tomatoes, and ranch dressing.
Nutritional information display
Nutritional information table
Amount per serving
Where does the nutritional information come from? Nutritional information is provided by the USDA Food Database.
