Buffalo Chicken Tacos with Blue Cheese and Ranch Recipe
These Buffalo Chicken Tacos offer a spicy and tangy twist on traditional tacos by coating tender shredded chicken breast in a rich buffalo sauce mixed with Greek yogurt. Topped with fresh green onions, cilantro, crumbled blue cheese, and purple onion slices, these tacos are perfect for a quick and flavorful meal, ready in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 2 chicken breasts (cut in half lengthwise)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- 2 tbsp olive oil
Sauce and Dressing
- 1 cup buffalo sauce
- 1 ½ tbsp Greek yogurt
- 2 tbsp ranch dressing (for drizzling)
Taco Assembly
- 8 taco sized flour tortillas (warmed)
- 2 tbsp chopped green onions
- 2 tbsp chopped cilantro
- ½ cup crumbled blue cheese
- ½ small purple onion (thinly sliced)
Instructions
- Season the Chicken: Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt, gently pressing the seasoning into the meat to ensure even coverage and flavor infusion.
- Cook the Chicken: Heat olive oil in a large cast iron skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side until fully cooked through and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid overcrowding the pan.
- Rest and Shred the Chicken: Remove cooked chicken from the skillet and let it rest for about 5 minutes to retain juices. Then, using two forks, shred the chicken into bite-sized pieces.
- Mix Buffalo Sauce: In a medium bowl, whisk together buffalo sauce and Greek yogurt until smooth. Add the shredded chicken to the sauce and toss thoroughly until the chicken is evenly coated with the spicy mixture.
- Assemble Tacos: Place a portion of buffalo chicken onto warm flour tortillas, spreading the filling evenly.
- Add Toppings: Drizzle ranch dressing over the chicken, then top with chopped green onions, cilantro, crumbled blue cheese, and thinly sliced purple onion to add freshness, creaminess, and crunchy texture.
Notes
- To warm tortillas, heat them in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and warm in a low oven.
- For extra heat, add a few dashes of hot sauce to the buffalo sauce mixture.
- You can substitute flour tortillas with corn tortillas for a gluten-free option, but note that the original recipe uses flour tortillas.
- Letting the chicken rest before shredding helps maintain juiciness and tenderness.
- Blue cheese can be substituted with shredded cheddar or Monterey Jack if preferred.
Keywords: Buffalo chicken tacos, spicy chicken tacos, easy taco recipe, buffalo sauce chicken, quick dinner, shredded chicken tacos
