Try these buffalo chicken tacos for your next Taco Tuesday. With a touch of heat and a hint of tang, they’re an ideal choice for taco night, game day, or a casual weeknight dinner. This simple recipe comes together quickly and is sure to please the whole family. If you enjoy tacos, you might also like air fried jerk shrimp tacos.
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Where did these buffalo chicken tacos come from? I first tried them after a recommendation at a local taco spot and immediately loved the balance: the spicy edge from the hot sauce complemented by the cooling tang of ranch and a squeeze of fresh lime. The combination keeps each bite bright and satisfying.
WHY EASY BUFFALO CHICKEN TACOS
These tacos are a great choice because they’re quick to make and easy to adapt for meal prep. With just a handful of common ingredients you can have a flavorful dinner on the table fast. The creamy, lime-kissed ranch pairs perfectly with the bold heat of buffalo sauce for a classic, crowd-pleasing flavor profile.
If you’re looking for a new twist on traditional tacos or you love buffalo-style wings, these buffalo chicken tacos are a delicious alternative.
INGREDIENTS FOR BUFFALO TACOS
The ingredient list is short and likely includes items you already have in your kitchen. For this recipe you will need:
- Chicken breasts (or rotisserie chicken)
- Corn tortillas
- Lettuce
- Ranch dressing
- Pickles
- Buffalo sauce
You can make your own ranch and buffalo sauce if you prefer, but store-bought Greek yogurt ranch and a classic buffalo sauce work well and save time. Both are readily available at most grocery stores.
HOW TO MAKE BUFFALO CHICKEN TACOS
Start by seasoning the chicken breasts with salt, black pepper, and paprika. You can cook the chicken in an air fryer, on the stovetop, or in an Instant Pot. For the air fryer method, cook at 350°F for about 12 minutes, adjusting time for thickness.
Once cooked, shred the chicken with two forks. Heat a non-stick skillet over medium-high and add a little olive oil. Add the shredded chicken and pour the buffalo sauce over it, stirring to coat evenly. Bring the mixture to a gentle simmer, then remove from heat and set aside.
In a small bowl combine Greek yogurt ranch dressing with fresh lime juice and a pinch of black pepper. Toss shredded lettuce with the dressing until evenly coated.
Warm corn tortillas in a lightly oiled skillet over medium heat for 1–2 minutes per side until pliable and slightly toasted.
To assemble, place a warm corn tortilla on a plate, top with shredded buffalo chicken, then add the ranch-coated lettuce and your preferred toppings. I like diced dill pickles and chopped tomatoes for a crunchy, bright finish.
ALTERNATIVES FOR DIFFERENT FLAVOR
There are several simple swaps and additions to vary the flavor and texture of these tacos.
Use flour or whole wheat tortillas instead of corn if you prefer a softer wrap. Swap ranch for blue cheese dressing for a more traditional buffalo wing profile. Other toppings that work well include:
- Celery, thinly sliced or diced
- Blue cheese crumbles
- Red onion, thinly sliced
- Green onions
- Coleslaw mix for extra crunch
- Fresh cilantro for brightness
Buffalo Chicken Tacos
Pin Recipe
Ingredients
- 1 lb Chicken breast or chicken thighs
- 1 pkg Corn tortillas
- 1/3 cup Buffalo wing sauce
- 1/4 cup Ranch dressing
- 1/2 Lime fresh squeezed
- 1 tbsp Black pepper
- 1 tbsp Paprika
- 1 tsp Salt
Toppings
- 1 cup Lettuce shredded
- 1/4 cup Tomatoes diced
- 2 tbsp Dill pickles diced
Instructions
- Prep your chicken breasts by seasoning with salt, pepper and paprika.
- Cook chicken in the air fryer at 350°F for approximately 12 minutes, or use your preferred cooking method.
- Once cooked, remove and shred the chicken using two forks.
- Heat a non-stick skillet over medium-high and add a little extra virgin olive oil.
- Add shredded chicken to the skillet and pour buffalo wing sauce over it, stirring to coat well.
- Bring the chicken to a simmer, then remove from heat and set aside.
- In a small bowl combine Greek yogurt ranch dressing with lime juice and black pepper. Toss shredded lettuce with this dressing.
- Warm tortillas in a lightly oiled skillet for 1–2 minutes per side.
Building Buffalo Chicken Tacos
- Place a warm corn tortilla on a plate and load it with the buffalo chicken mixture.
- Top with the ranch-dressed lettuce, diced dill pickles, and tomatoes.
- Optional: add an extra drizzle of ranch on top before serving.