Buffalo Chicken Tacos

By Bree Hester Jump to Recipe

These tacos are the marriage of my husband’s two favorite things: buffalo wings and tacos. The buffalo sauce is not hot. It is very kid friendly!

Well, I am a big fan of a meal plan. I know what we are having for dinner for the week starting on Sunday. I usually do my planning on Friday or Saturday, do the grocery shop, and have everything in the house to start a new week. I try to get some of the things on the plan done ahead of time. For this post, I just cooked enough to take these pictures and made the rest later for dinner. You can cut up the chicken and get it marinading, make the blue cheese dressing (or buy it, no judgment here), and the buffalo sauce if you have extra time the night before. So when dinner rolls around, you have about 10 minutes’ worth of cooking and assembling to do.

These tacos are the marriage of my husband’s two favorite things, buffalo wings and tacos. The buffalo sauce is not hot, very kid friendly! Ideal for the whole family. And if your family is like mine, they might also like Buffalo Chicken Sliders and Buffalo Chicken Pizza.

Ingredients

The Chicken:

• 4 chicken breasts, cut into very small pieces
• 2 tbsp buffalo seasoning
• 1 tbsp olive oil

The Buffalo Sauce:

• 3 tbsp butter
• 1/2 cup hot sauce
• 2 tbsp apple cider vinegar
• 4 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

The Blue Cheese Dressing:

• 2 cups sour cream
• 1/3 to 1/2 cup buttermilk
• 2 tsp apple cider vinegar
• salt and pepper to taste
• 1 cup blue cheese crumbles
• 1 tbsp chopped dill
• 1 tbsp chopped parsley

To Assemble:

• tortillas
• shredded lettuce
• shredded cheese
• shredded carrots
• sliced celery
• blue cheese dressing

How To – The Steps

Step 1: Add the chicken to a Ziploc bag, sprinkle buffalo seasoning over and coat the chicken with seasoning. Let sit for 30 minutes, or up to 1 day.

Step 2: If you are making the blue cheese dressing yourself, whisk the sour cream and buttermilk until smooth.

Step 3: Add vinegar, salt, and pepper. Whisk until smooth.

Step 4: Fold in blue cheese, dill, and parsley. Transfer to a container. This keeps for a week in the fridge.

Step 5: To make the tacos, heat a skillet on MEDIUM-HIGH, add olive oil to pan. Add chicken and cook until cooked through, about 6 to 8 minutes.

Step 6: Meanwhile, add butter, hot sauce, vinegar, honey, salt and pepper to a saucepan. Heat until the butter is melted and whisk until smooth.

Step 7: Toss chicken with buffalo sauce.

Step 8: Assemble your toppings. Heat the tortillas and start building.

(I think that a cold beer goes perfectly with these tacos. And some extra napkins.)

FAQs

Can I substitute fish for the chicken?

I’m not sure how it would taste a la buffalo but I do have a recipe for Grilled Halibut Fish Tacos. Give it a try!

How do you recommend I make this hotter?

If you want it hotter, use less honey and more hot sauce. A little cayenne pepper will heat it up, too.

Are there other dressings I could use?

My Homemade Ranch Dressing recipe might be just what you’re looking for.

How To Store Buffalo Chicken Tacos

As you probably guessed, you are not going to store these tacos as tacos but as their components. The unused taco shells can be stored in an airtight container. They will last for up to 4 days in the fridge. The toppings can also be stored in their own airtight container. These perishable ingredients should keep for 2 days. The chicken should also get its own container. It should last for up to 4 days.

Buffalo Chicken Tacos

Bree Hester

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine mexican inspired

Servings 6

Calories 542 kcal

Ingredients

  

1x2x3x

The Chicken

• 4 chicken breasts cut into very small pieces
• 2 tbsp buffalo seasoning
• 1 tbsp olive oil

The Buffalo Sauce

• 3 tbsp butter
• 1/2 cup hot sauce
• 2 tbsp apple cider vinegar
• 4 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

The Dressing:

• 2 cups sour cream
• 1/3 to 1/2 cup buttermilk
• 2 tsp apple cider vinegar
• salt and pepper to taste
• 1 cup blue cheese crumbles
• 1 tbsp chopped dill
• 1 tbsp chopped parsley

To assemble:

• tortillas
• shredded lettuce
• shredded cheese
• shredded carrots
• sliced celery
• blue cheese dressing

Instructions

 

• Add the chicken to a Ziploc bag, sprinkle buffalo seasoning over and coat the chicken with seasoning. Let sit for 30 minutes, or up to 1 day.
  
• If you are making the blue cheese dressing yourself, whisk the sour cream and buttermilk until smooth.
  
• Add vinegar, salt, and pepper. Whisk until smooth.
  
• Fold in blue cheese, dill, and parsley. Transfer to a container. This keeps for a week in the fridge.
  
• To make the tacos, heat a skillet on MEDIUM-HIGH, add olive oil to pan. Add chicken and cook until cooked through, about 6 to 8 minutes.
  
• Meanwhile, add butter, hot sauce, vinegar, honey, salt and pepper to a saucepan. Heat until the butter is melted and whisk until smooth.
  
• Toss chicken with buffalo sauce.
  
• Assemble your toppings. Heat the tortillas and start building.
  

Nutrition

Calories: 542kcalCarbohydrates: 20gProtein: 40gFat: 34gSaturated Fat: 17gSodium: 1241mgFiber: 2g

Keyword Buffalo Chicken Tacos

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