The Best Buffalo Chicken Tacos
This is one of our household favorites! We love making this recipe whenever there’s a game on and to be honest, there is always a game on. So, we eat it often. Easy to make and ready in less than 30 minutes. If you love spicy then this recipes for you. Ben and love anything buffalo flavored and/or anything spicy so this is definitely in our top three! Share with friends, family or no one… no judgement here, because these tacos are amazing!
Why you’ll love these?
These Buffalo Chicken Tacos are the PERFECT meal to share with friends and family. Why, you ask? Well, they’re easy to make, are ready in less than 30 minutes and they always impress a crowd. We often make these when we have friends over for a football game and they always leave begging me for the recipe. These tacos are light, but filling. They taste spicy, hearty and are full of AMAZING flavor. Thanks to the lime juice, blue cheese, franks red hot and my homemade healthy ranch dressing, you’ll be coming back for seconds, guaranteed.
Ingredients you’ll need:
- Tortillas of your choice- flour, corn or my favorite grain free tortillas
- Olive oil
- Organic, boneless chicken breasts
- Franks Red hot sauce
- Chicken or Veggie broth
- Grass fed butter or Ghee
- Lime
- Blue Cheese crumbles
- Romaine lettuce
- Plain Greek Yogurt
- Freeze dried chives
- Dill (dried)
- Garlic salt
- Onion Powder
How to make?
- Step one: First you begin by cooking your chicken breasts in a large skillet with olive oil and broth. The broth helps keep the chicken nice and moist. Once they’ve cooked all the way through, remove from skillet and shred both chicken breasts with two forks, set aside.
- Step two: Chop romaine lettuce and add to a large mixing bowl. In a separate small mixing bowl, combine 1 tablespoon of olive oil (or avocado oil), juice of 1/2 a lime, 1-2 teaspoons of water, blue cheese crumbles and salt + pepper. Whisk until well combined and set aside. Heat up your butter or ghee in a large skillet on medium/low heat. Once butter has melted, add shredded chicken and hot sauce. Stir until evenly coated- about 1 minute. Turn off heat, cover and set aside.
- Step three: To make healthy ranch dress add your 1/3 cup + 1 Tablespoon of plain greek yogurt with dried chives, dill, garlic salt and onion powder. Stir until well combined and use to top each taco. If using corn or flour tortillas I highly recommend charring over an open flame. I usually use my gas powdered stove top flame and a pair of rubber tongs. Once your tortillas are warmed up, pour your olive oil and blue cheese crumble mixture onto your romaine lettuce and toss to evenly coat. Immediately begin building your tacos with ranch dressing first, chicken second and lettuce last. Enjoy!
I hope you enjoy this recipe as much as our family and friends do!
The Best Buffalo Chicken Tacos
Equipment
- stove top burner
- Skillet
- rubber tongs
- large mixing bowl
- small mixing bowl
- whisk
Ingredients
- 6-8 mini tortillas (flour, corn, almond flour, cassava flour etc.)
For the uncooked chicken
- 1 tablespoon olive oil
- 2-3 large organic chicken breasts
- 1 tablespoon Franks Red Hot Sauce
- 1/2 cup chicken or veggie broth
After the chicken is cooked and shredded
- 2 tablespoons grass fed butter
- 2 tablespoons Franks Red Hot Sauce
Topping
- 1 head chopped, organic romaine lettuce (or 2 cups)
- 1 tablespoon olive oil
- 1/2 lime, juiced
- 1-2 teaspoons water
- 1/3 cup organic blue cheese crumbles
- pinch salt + pepper
Healthy Homemade Ranch Dressing
- 1/3 cup organic, plain greek yogurt
- 1 Tablespoon organic, plain greek yogurt
- 1/4 teaspoon freeze dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic salt
- 1/8 teaspoon onion powder
Instructions
- On stove top, heat a large skillet on medium/low heat. Coat with olive oil and add chicken. Cover and let cook for 2 minutes. Add in 1 tablespoon hot sauce and 1/2 cup of broth. Cover and cook on low for 6-8 minutes or until chicken is no longer pink in the middle.
- While chicken is cooking rinse and chop romaine lettuce. In a small bowl combine oil, lime juice, water, blue cheese, salt + pepper and whisk for about 30 seconds. Set aside.
- Once chicken is fully cooked, transfer to a cutting board. Using two forks, begin pulling and shredding each piece until finely shredded. Set aside.
- Heat skillet once more on medium/low heat and add 2 tablespoons of grass fed butter. Once butter is melted transfer shredded chicken back into the heated skillet and add in 2 more tablespoons of franks red hot sauce. Stir chicken until evenly coated. Cover and turn off heat. (Feel free to add more hot sauce if that’s your jam.)
- If you decide to have the optional ranch sauce (highly recommend!) make this now. Combine plain greek yogurt with dried chives, dill, garlic salt and onion powder. Stir until well combined and set aside to top tacos.
- Pour blue cheese mixture onto chopped romaine lettuce and toss until evenly coated. Warm up your tortillas any way you’d like (stove top, microwave, char on open flame etc.) and serve warm. I recommend spreading ranch sauce on tortillas first, then adding chicken and topping with lettuce.
Did you make this recipe?
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I would love to see how you enjoy one of my favorite dinner recipes!!
Happy Super Bowl weekend!
Stay sweet.
-Ashley