When I first dipped my toe into the world of homemade tacos, buffalo chicken tacos weren’t on my radar. It felt like a culinary secret, an insider tip passed between foodies looking for that perfect blend of spicy, tangy, and creamy. But once I tried them, there was no going back. These aren’t just tacos; they’re a flavor explosion, a fun, customizable meal that always leaves me wanting more. And the best part? They’re surprisingly simple to whip up, whether you’re feeding a crowd or just looking for a vibrant weeknight meal.
Why you’ll love this dish
If you’re tired of the same old dinner rotation, these buffalo chicken tacos are your ticket to an exciting culinary adventure. They strike that perfect balance of comfort food familiarity with a thrilling kick. They’re quick enough for a weeknight dinner but feel special enough for a casual gathering with friends. Plus, the sheer versatility means you can tailor them to almost any taste preference – from fiery hot to delightfully mild, cheesy, or fresh. It’s a dish that truly delivers on flavor without demanding hours in the kitchen.
> “These buffalo chicken tacos changed my taco Tuesdays forever! So much flavor and so easy to customize. A total crowd-pleaser!” – A Happy Home Cook
Preparing Buffalo Chicken Tacos
Making delicious buffalo chicken tacos involves a few key steps: first, you’ll prepare your chicken, typically by cooking and shredding it before tossing it in that iconic buffalo sauce. Then, it’s all about assembling your tacos with your favorite tortillas and an array of fresh, cool toppings to balance the heat.
What you’ll need
For the Buffalo Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup buffalo sauce (Frank’s RedHot is a classic!)
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
For the Tacos:
- 12 small flour or corn tortillas
- 1/2 cup blue cheese crumbles (optional, but highly recommended!)
- 1/2 cup ranch or blue cheese dressing, for drizzling
- 1/2 cup shredded lettuce or coleslaw mix
- 1/4 cup chopped fresh cilantro (optional)
- Sliced red onion or green onions, for garnish
- Lime wedges, for serving
Directions to follow
- Cook the Chicken: Poach, boil, or bake your chicken breasts until fully cooked and easily shreddable. (Alternatively, use a rotisserie chicken for a shortcut!)
- Shred the Chicken: Once cooled slightly, shred the chicken using two forks or a stand mixer with the paddle attachment on low speed.
- Make the Buffalo Sauce: In a medium bowl, whisk together the buffalo sauce, melted butter, and garlic powder.
- Coat the Chicken: Add the shredded chicken to the buffalo sauce mixture and toss until thoroughly coated.
- Warm the Tortillas: Heat the tortillas according to package directions – a dry skillet, microwave, or quick char over an open flame works well.
- Assemble the Tacos: Fill each warm tortilla with a generous spoonful of buffalo chicken.
- Add Toppings: Top with shredded lettuce, blue cheese crumbles, a drizzle of ranch or blue cheese dressing, and a sprinkle of fresh cilantro, red onion, or green onions.
- Serve: Squeeze a lime wedge over each taco for a burst of freshness and enjoy immediately!
How to serve them
These buffalo chicken tacos are best enjoyed fresh off the assembly line! The warm chicken with the cool, crisp toppings creates a delightful contrast. Pair them with a simple side salad, some crunchy tortilla chips and guacamole, or even sweet potato fries to balance the spicy kick. For a party, set up a taco bar with all the components separated, allowing everyone to build their perfect taco. And don’t forget the extra napkins – these can get wonderfully messy!
Keeping leftovers fresh
If you happen to have any buffalo chicken mixture left over (a rare occurrence in my house!), store it in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the chicken and toppings separately, as the tortillas and fresh ingredients can get soggy. When ready to reheat, gently warm the chicken in a skillet or microwave until heated through, then assemble your fresh tacos with new tortillas and toppings. Freezing the cooked buffalo chicken is also an option; it will keep for up to 2-3 months. Thaw overnight in the fridge before reheating.
Pro chef tips
- Don’t skimp on the butter: A little butter in your buffalo sauce makes it richer and helps it cling better to the chicken.
- Balance the heat: If you like things spicier, add a dash of cayenne pepper to your buffalo sauce. If you prefer milder, use a bit less buffalo sauce or add a touch more butter or even a spoonful of honey for sweetness.
- Crispy chicken: For an extra textural element, after tossing the chicken in sauce, spread it on a baking sheet and broil for 2-3 minutes until slightly caramelized and crispy edges appear. Watch carefully to prevent burning!
- Warm tortillas properly: Warming tortillas makes them pliable and prevents them from tearing. A quick pass over a gas flame adds a nice char and flavor.
Creative twists
The beauty of buffalo chicken tacos is how easily they can be customized!
- Creamy Buffalo Chicken: Stir 2-3 tablespoons of cream cheese into your buffalo chicken mixture for an even creamier, richer filling.
- Crispy Chicken Tacos: Instead of shredded chicken, use breaded and fried chicken tenders, chopped, and then tossed in buffalo sauce.
- Vegetarian Option: Swap the chicken for shredded jackfruit or cauliflower florets, tossed in buffalo sauce, for a delicious plant-based alternative.
- Global Fusion: Add a swirl of sriracha mayo or a sprinkle of sesame seeds for an Asian-inspired kick.
- Cheese Power: Go beyond blue cheese crumbles – consider shredded cheddar, Monterey Jack, or even a spicy pepper jack for melty goodness.
- Fruit for Balance: A little diced mango or pineapple salsa can add a surprising and delicious sweetness to counteract the heat.
Common questions
How spicy are buffalo chicken tacos typically?
The spice level largely depends on the buffalo sauce you use and how much you add. Most classic buffalo sauces offer a medium heat. You can easily adjust by choosing a milder hot sauce base, adding more butter to mellow it out, or loading up on cooling toppings like ranch, blue cheese, and lettuce.
Can I make these ahead of time for a party?
Absolutely! You can cook and shred the buffalo chicken mixture a day in advance and store it in the refrigerator. Prepare all your toppings (chop lettuce, crumble blue cheese, etc.) and store them separately. On the day of your party, simply reheat the chicken, warm the tortillas, and set out all the components for guests to assemble their own tacos.
What kind of tortillas work best?
Both flour and corn tortillas work wonderfully. Flour tortillas tend to be softer and more pliable, while corn tortillas offer a more authentic taco flavor. For an extra boost of flavor, look for street taco-sized corn tortillas and give them a quick char on a hot pan or open flame before serving. They’ll hold up well to the fillings and have a great texture.
Spicy Buffalo Chicken Quesadillas
Equipment
- bowl
- large skillet or griddle
- spatula
- cutting board
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo wing sauce
- 1 tbsp butter
- 4 large flour tortillas
- 1.5 cups shredded Monterey Jack or cheddar cheese
- 1/4 cup finely diced red onion optional
- Ranch or blue cheese dressing for serving
Instructions
Preparation
- In a bowl, combine the cooked shredded chicken with the buffalo wing sauce, ensuring the chicken is well coated.
- Heat a large skillet or griddle over medium heat and melt ½ tablespoon of butter.
- Place one flour tortilla in the skillet and sprinkle half of the shredded cheese over it.
- Spoon half of the buffalo chicken mixture over one half of the cheesy tortilla.
- If desired, sprinkle half of the diced red onion over the chicken.
- Once the cheese melts and the tortilla is lightly golden, fold the empty half over the filling and press gently.
- Cook for 2-3 minutes per side until golden brown and the cheese is completely melted and bubbly.
- Remove the quesadilla, transfer to a cutting board, and let it rest for a minute.
- Repeat steps 2-8 for the second quesadilla, adding the remaining butter to the skillet.
- Cut each quesadilla into wedges.
- Serve immediately with ranch or blue cheese dressing for dipping.