Buffalo Chicken Tacos
Buffalo chicken tacos are easy to make, ready in 15 minutes and have just 6 simple ingredients. If you love saucy, spicy, tangy chicken, you have to try these simple buffalo chicken tacos for your next weeknight meal!
Need more weeknight meals that are ready in 20 minutes or less? Try this buffalo grilled shrimp (in tacos or over rice) or this simple buffalo chicken rice bowl!
Buffalo chicken taco highlights
- 15 minute meal
- 6 simple ingredients
- Easy to customize
- It’s TACOS!
Ingredients
- Boneless, skinless chicken – use thighs, breast or tenders
- Buffalo sauce – use your favorite store bought or make your own (my go-to is Primal Kitchen)
- Tortillas – I love using almond flour tortillas but use what you love
- Lettuce and tomato – I’m keeping it simple today
- Ranch dressing – let’s be honest, everything is better with ranch dressing. Use your favorite store bought or make your own
How to make buffalo chicken tacos
Cut the chicken into small ½ inch cubes. Add about 2 tablespoons of buffalo sauce to the chicken, stir well to coat.
Add the chicken to a hot skillet (let it preheat for 3-4 minutes), making a single layer. Cook 5 minutes without touching, then move it around, cooking 3-5 more minutes as needed.
Once the chicken is done (check the internal temp for 165F), pour the rest of the buffalo sauce over top (about 6 tablespoons). Stir well.
Heat the tortillas (I use the toaster oven) for just a minute or two to make them more pliable.
Stuff the tortillas with shredded lettuce, chopped tomato, buffalo chicken and top with ranch dressing.
Want dinner in 5 minutes?
Use pre-cooked, shredded chicken, add the buffalo sauce and cook on the skillet just until heated through.
Top tips
- Cut the chicken into small pieces, the smaller it is, the quicker it cooks. Plus you want it to be easy to stuff in the tacos.
- Use scissors or a sharp knife and plastic cutting board to cut the chicken.
- To save time, use chicken tenders, as they are the quickest to break down into small chunks. Alternatively, cube the chicken the night before.
- Let the skillet preheat 3-4 minutes over medium heat to ensure the chicken cooks quickly and gets a slight sear for the best texture.
- If you want crunchier tacos, fill the tortillas with buffalo chicken and cook them on the skillet over medium heat 2-3 minutes each side until the tortillas are crisp (like a quesadilla). After cooking, carefully add the lettuce, tomato and ranch dressing.
Other additions
- Green onion
- Fresh dill
- Shredded carrots or chopped celery
- Creamy cilantro lime slaw
- Avocado
- Jalapeno
- Red onion or pickled red onions
Common questions
Other ways to prep the chicken
- Air Fryer Buffalo Chicken
- Shredded instant pot chicken (add the buffalo sauce after shredding)
- Shredded crock pot chicken (don’t add the lemon or thyme, add 2 tablespoons buffalo sauce to cooking liquid. Add the rest of the buffalo sauce after shredding)
Don’t have buffalo sauce on hand?
Here is my go-to 5 ingredient buffalo sauce that is so easy and uses pantry ingredients!
Don’t have ranch dressing on hand?
I bet you have what you need to make ranch dressing in your pantry right now! Try my cashew ranch dressing (dairy free) or my vegan tahini ranch dressing. You can also try this really yummy avocado ranch dressing if you have avocados on hand!
What to do with leftovers?
Store leftovers in an airtight container for up to 3 days. For the best results, store the chicken separate from the lettuce and tomatoes and wait to add the ranch until right before serving.
Use the leftover chicken on pizza or serve with rice or quinoa for a different eating experience.
Buffalo Chicken Tacos
Ingredients
- 1.5 pounds boneless, skinless chicken
- 1/2 cup buffalo sauce - divided
- 8-12 medium tortillas
- 2 medium roma tomatoes - chopped
- 1.5 cups romaine lettuce - shredded
- 1/2 cup ranch dressing
Instructions
- Cut the chicken into small cubes (about 1/2 inch pieces).
- Add chicken to bowl, top with 2 tablespoons buffalo sauce and stir well to coat.
- Cook chicken in preheated pan over medium heat. Add chicken to skillet, ensuring it's in a single layer. Let cook 5 minutes without touching. After 5 minutes, move it around in the pan continuing to cook 3-5 minutes until cooked through (check temperature to 165F).
- Add the rest of the buffalo sauce (about 6 tablespoons) to the chicken. Stir well.
- Heat tortillas (I like to put them in the toaster oven for 1-2 minutes) to make them more pliable.
- Chop the tomatoes and shred the lettuce.
- Serve the tacos by putting down lettuce, tomatoes, buffalo chicken in each tortilla and topping with ranch dressing.
Notes
- Cut the chicken to the same size so it cooks evenly and quickly.
- Use kitchen shears or a sharp knife and plastic cutting board (so you can put it in the dishwasher) to cut the chicken.
- To save time, use chicken tenders (they are already cut down into small pieces).
- Be sure the skillet is hot before adding the chicken to give it a good sear.
- For crunchier tacos, fill the tortillas with buffalo chicken and cook them on the skillet over medium heat 2-3 minutes each side until the tortillas are crisp (like a quesadilla). After cooking, carefully add the lettuce, tomato and ranch dressing
