Description
These Buffalo Chicken Tacos offer a spicy twist on traditional tacos, featuring tender shredded chicken in zesty buffalo sauce, topped with fresh lettuce, tomatoes, and cheese, all wrapped in warm tortillas. Ideal for a quick weeknight dinner or a fun gathering!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup ranch or blue cheese dressing
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Drizzle chicken breasts with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Coat evenly.
- Place seasoned chicken on a parchment-lined baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes, then shred it into bite-sized pieces using two forks.
- In a large bowl, combine shredded chicken with buffalo sauce, mixing well to coat.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Spoon a generous amount of buffalo chicken mixture onto the center of each tortilla.
- Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- Drizzle ranch or blue cheese dressing over the tacos.
- Optionally, sprinkle with fresh cilantro for added flavor.
- Serve the tacos warm on a platter for everyone to enjoy.
- Consider serving with tortilla chips, salsa, or a green salad.
Notes
- Make it Ahead: Prepare the buffalo chicken a day in advance for easy assembly.
- Adjust the Heat: Modify the amount of buffalo sauce to suit your spice preference.
- Experiment with Fillings: Feel free to add other toppings like avocado or jalapeños for extra flavor.
- Leftover Chicken: Store any leftover buffalo chicken in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes