Buffalo Chicken Tacos combine the spicy, tangy flavors of buffalo chicken with the satisfying crunch of coleslaw, all wrapped in a warm, soft tortilla. This recipe is perfect for a quick weeknight dinner or a fun weekend meal with friends.
The star of the show here is the chicken breast, which provides a lean protein base. Cooking it in olive oil ensures it stays juicy while adding a hint of richness. The buffalo sauce is where the magic happens, giving our chicken that spicy, tangy flavor we all love. The flour tortillas are the perfect soft vessel to hold everything together.
For the fresh crunch, we use a coleslaw mix. It's a convenient way to add texture and a bit of sweetness. The ranch dressing drizzled over the top brings a creamy contrast to the spicy chicken. Then there's the crumbled blue cheese—not everyone’s favorite, but it adds a deliciously pungent flavor that pairs perfectly with the buffalo sauce. Cilantro is used for a fresh, herbal finish, and a squeeze of lime adds brightness to the dish.
These tacos are fantastic served with a side of grilled corn on the cob or a simple black bean salad. If you're having friends over, pair them with a light lager or a crisp, cold cider to balance out the spice. For a themed night, whip up some margaritas or a refreshing iced tea.
First, preheat your oven to 375°F (190°C) to get it ready for warming the tortillas later. In the meantime, grab your skillet and heat up the olive oil over medium heat. Once the oil is shimmering, lay down your chicken breast. Cook it for about 5-7 minutes on each side until it's golden brown and cooked through. Remove the chicken from the pan and let it rest for a moment before shredding it with two forks. This technique keeps the chicken tender and juicy.
Now, transfer your shredded chicken to a bowl and pour in the buffalo sauce. Stir until every piece of chicken is well-coated with that spicy goodness. Place the tortillas on a baking sheet and slide them into the oven for a quick 5-minute warm-up. This step makes sure your tortillas are soft and pliable.
To assemble the tacos, divide the buffalo chicken evenly among the tortillas. Top each one with a handful of coleslaw mix. Drizzle a bit of ranch dressing over the slaw for creaminess, then sprinkle on the crumbled blue cheese and chopped cilantro to finish. Serve them with lime wedges on the side so everyone can add a fresh squeeze to their liking.
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