Buffalo Chicken Tacos
Since I started working Break up the tacosThey have become one of our favorite quick and easy dinners. This version of Buffalo Chicken uses ground chicken, Frank’s hot sauce (is there another one?!) and sharp cheddar to create a crisp, spicy meal that’s ready in under 30 minutes!
Buffalo Chicken Broccoli Tacos for a fun, easy dinner.
Those thin, lacy patties aren’t just for Smash the burger!
Swap the bread for a tortilla and you have a new spin on the taco, just beg for the toppings.
To go with the Buffalo Chicken flavor profile, I topped mine with a creamy Ranch slaw made with romaine lettuce tossed in store-bought Ranch dressing. Easy!
The ranch cream cools the heat from the buffalo sauce.
For a more traditional buffalo chicken presentation, you can substitute it with blue cheese dressing.
And if you want more spice? Drizzle with more buffalo sauce or add chopped jalapeño to taste.
Erin’s test notes
Ground chicken is thinner than ground beef, so be sure to oil your grill well. I like to use a high heat oil like canola or avocado oil with a neutral flavor to avoid smoking or giving off flavors.
These are very easy to break. Such a burger pressBut a stiff spatula will work just as well.
More Buffalo Chicken Recipes
Because my husband Ben takes Buffalo Chicken the way I prepare it!
Buffalo Chicken Tacos
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Elements
- 1 Pounds Minced chicken breast
- ¼ Cup Buffalo sauce More to serve like Frank
- ¾ Tea spoon Garlic powder
- ½ Tea spoon Kosher salt
- ¼ Tea spoon Cayenne pepper
- ¼ Cup Finely chopped green onion More to serve
- 1 Cup Grated sharp cheddar cheese or pepper jack cheese
- 8 Fry a little flour Street taco size
- 3 Cups Chopped rosemary salad or cabbage
- ¼ Cup Cattle ranch dressing More to serve
- Chopped fresh cilantro Option to serve
- Canola oil Or the choice of high temperature cooking oil
Instructions
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In a medium bowl, combine the ground chicken, buffalo sauce, garlic powder, salt, cayenne, and green onions. With a fork, mix gently to combine. Divide into 8 balls.
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In a small bowl, combine the rosemary with the beef stock and set aside.
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Prepare tortillas on work surface. Place 1 ball on each tortilla, then with your fingers, press the coating to thin, even to the edge.
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Heat a griddle or large skillet over medium-high heat. Once hot, brush the pan with oil. Quickly place one of the tortilla meats down and with Burger Press Or press the tortilla onto the meat with the back of a sturdy spatula, rocking it slightly back and forth so the meat is spread into a thin, even layer. Cook until browned, about 2 to 3 minutes.
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Unwrap the tortilla and immediately sprinkle with 2 tablespoons of shredded cheese. Heat until cheese is melted and tortilla is crisp on other side, about 2 minutes more. Repeat with the remaining fries, chicken mixture and cheese.
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Serve hot, with tossed rosemary, additional green onions and/or cilantro, and additional buffalo sauce to taste.
Notes
- To store: These are best eaten immediately after cooking. If you don’t eat all 8 tacos, refrigerate the uncooked meat for 2 days. Add to tortillas before cooking.
- Dietary facts include standard cattle feed
Nutritious food
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