Description
These Buffalo Chicken Tacos offer a spicy and flavorful twist on traditional tacos, featuring marinated chicken in zesty buffalo sauce, fresh veggies, and warm tortillas. Ideal for game day or a quick weeknight meal!
Ingredients
Scale
- 1 lb 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
- ½ cup ranch or blue cheese dressing
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the boneless, skinless chicken breasts under cold water and pat them dry with paper towels.
- In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to create a marinade.
- Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2 hours or overnight.
- Preheat your grill or stovetop grill pan over medium-high heat. If using a grill, oil the grates to prevent sticking.
- Once the grill is hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on one side without moving them to get nice grill marks.
- Flip the chicken breasts and cook for an additional 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy.
- Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
- Shred the chicken using two forks or chop it into bite-sized pieces. Place the shredded chicken in a bowl and pour the buffalo sauce over it. Toss to coat the chicken evenly.
- While the chicken is resting, prepare the tortillas. Heat them in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and warm.
- Set up a taco assembly station with the warm tortillas, shredded buffalo chicken, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- To assemble the tacos, take a warm tortilla and add a generous portion of the buffalo chicken in the center.
- Top the chicken with shredded lettuce, diced tomatoes, and shredded cheddar cheese. Drizzle ranch or blue cheese dressing over the top.
- If desired, sprinkle fresh cilantro on top for added freshness.
- Arrange the assembled tacos on a serving platter. Serve with extra buffalo sauce on the side for those who like it spicier.
- Pair the tacos with sides such as tortilla chips and salsa, or a fresh garden salad.
- For a fun twist, serve with celery sticks and additional ranch or blue cheese dressing for dipping.
- Store leftover buffalo chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken in a microwave-safe dish and cover it with a damp paper towel. Heat in 30-second intervals until warmed through.
- Reheat tortillas in a skillet or microwave just before serving to maintain softness.
Notes
- For a healthier option, consider using grilled or baked chicken instead of frying. Baking the chicken at 400°F (200°C) for 20-25 minutes is a great alternative.
- Prep Time: 30 minutes
- Cook Time: 15 minutes