Spicy Cheesy Buffalo Chicken Tacos
These Buffalo Chicken Tacos are a quick and tasty dinner recipe you can make in just 25 minutes, making them perfect for busy weeknights.
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They’re a cheesy and spicy chicken dinner, simple enough to make with ingredients you probably already have on hand.
Perfect for quick dinners, family-friendly meals, and even game day snacks. It’s great to serve with a simple salad and grilled vegetables.
How to Make Buffalo Chicken Tacos
Ingredients you’ll need for a taco
Ingredients you’ll need for toppings
Step-by-Step Guide
1. Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt, gently patting the seasoning into the meat.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side, until fully cooked and the internal temperature reaches 165°F. Cook in batches if needed.
3. Remove the chicken from the skillet and let rest for 5 minutes, then shred using two forks.
4. In a medium bowl, whisk together the buffalo sauce and Greek yogurt until smooth.
5. Add the shredded chicken and toss to coat evenly.
6. Assemble the tacos by layering buffalo chicken onto warm tortillas.
7. Drizzle with ranch dressing and top with green onions, cilantro, blue cheese, and sliced purple onion.
Serve and Enjoy!
Important Recipe Notes
- For extra spice, use a spicier buffalo sauce or add a pinch of cayenne to the chicken seasoning.
- Blue cheese can be swapped for shredded mozzarella if preferred.
- Leftover buffalo chicken is great in wraps, salads, or bowls the next day.
Spicy Cheesy Buffalo Chicken Tacos
Ingredients
For Taco
- 2 chicken breasts cut in half lengthwise
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- 1 cup buffalo sauce
- 1 ½ tbsp Greek yogurt
- 2 tbsp ranch dressing for drizzling
- 8 taco-sized flour tortillas warmed
For Toppings
- 2 tbsp chopped green onions
- 2 tbsp chopped cilantro
- ½ cup crumbled blue cheese
- ½ small purple onion thinly sliced
Instructions
- Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt, gently patting the seasoning into the meat.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side, until fully cooked and the internal temperature reaches 165°F. Cook in batches if needed.
- Remove the chicken from the skillet and let rest for 5 minutes, then shred using two forks.
- In a medium bowl, whisk together the buffalo sauce and Greek yogurt until smooth.
- Add the shredded chicken and toss to coat evenly.
- Assemble the tacos by layering buffalo chicken onto warm tortillas.
- Drizzle with ranch dressing and top with green onions, cilantro, blue cheese, and sliced purple onion.
