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Buffalo Chicken Tacos Recipe

Buffalo Chicken Tacos Recipe
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★★★★★

5.2 from 20 reviews

These Buffalo Chicken Tacos combine tender slow-cooked shredded chicken tossed in spicy buffalo sauce with melted cheese and a creamy jalapeño sauce, all wrapped in warm mini flour tortillas. Perfect for a flavorful and satisfying meal with a spicy kick, topped with fresh cilantro, green onions, and avocado.

Ingredients

Scale

Buffalo Chicken

  • 3 boneless chicken breasts (about 2 lbs)
  • 1 cup hot sauce (such as Frank’s RedHot)
  • 6 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 mini flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • Cilantro, green onion, and avocado, for serving

Creamy Jalapeño Sauce

  • 1/2 cup mayonnaise
  • 3/4 cup fresh cilantro
  • 1 teaspoon salt
  • 1 lime, juice & zest
  • 1 jalapeño, seeds removed
  • 1/2 cup buttermilk
  • 1 avocado

Instructions

  1. Prepare the slow cooker sauce: In the bowl of your slow cooker, add the hot sauce, butter, salt, and pepper. Set the slow cooker on low and let the butter melt completely to combine flavors.
  2. Cook the chicken: Add the boneless chicken breasts to the slow cooker, tossing to coat them in the buffalo sauce mixture. Cook on low for 4 hours or on high for 2 hours until the chicken is tender and fully cooked.
  3. Shred the chicken: Once the chicken is cooked, shred the meat using two forks or a paddle attachment on a stand mixer. Transfer the shredded chicken to a bowl and toss with a few spoonfuls of the buffalo sauce from the slow cooker to keep it moist and flavorful. Reserve the remaining sauce for later use.
  4. Make the Creamy Jalapeño Sauce: Combine mayonnaise, fresh cilantro, salt, lime juice and zest, seeded jalapeño, buttermilk, and avocado in a blender or food processor. Blend until smooth and creamy. Taste and adjust salt if needed, then set aside.
  5. Heat the pan: Warm a cast iron or heavy-bottomed skillet over medium heat for cooking the tortillas.
  6. Assemble and cook the tacos (stovetop): Working in batches, coat both sides of each mini tortilla in the reserved buffalo sauce. Place tortilla in the hot pan, add about 2 tablespoons of shredded cheddar and pepper jack cheese and 3-4 tablespoons of shredded buffalo chicken on one side. Cook 1-2 minutes until the cheese begins melting, then fold the tortilla in half. Cook for another 1-2 minutes until the bottom chars slightly. Flip carefully and cook an additional 1-2 minutes until the other side chars lightly.
  7. Rest the tacos: Transfer cooked tacos to a plate or baking sheet to cool slightly before serving.
  8. Serve: Top tacos with fresh cilantro, green onion slices, avocado slices, and a generous drizzle of Creamy Jalapeño Sauce. Enjoy immediately.
  9. Oven method alternative: Preheat oven to 425°F. After coating tortillas with buffalo sauce, place them on a parchment-lined baking sheet. Add cheese to one side and bake 4 minutes until melted. Remove from oven, add chicken, fold tacos in half, and bake for about 10 minutes until edges char slightly.

Notes

  • Use mild or extra hot buffalo sauce based on your spice preference.
  • For gluten-free option, use gluten-free tortillas.
  • If you don’t have buttermilk, mix 1/2 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes as a substitute.
  • Make sure to remove jalapeño seeds to reduce heat in the creamy sauce or leave them in for more spice.
  • Can double the recipe if serving a crowd.
  • Leftover shredded buffalo chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Buffalo chicken tacos, spicy chicken tacos, creamy jalapeño sauce, shredded chicken tacos, slow cooker tacos

Find it online: https://tastybella.com/buffalo-chicken-tacos-recipe/