Buffalo Chicken Tacos

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These tacos are the marriage of my husband’s two favorite things: buffalo wings and tacos. The buffalo sauce is not hot. It is very kid friendly!

Well, I am a big fan of a meal plan. I know what we are having for dinner for the week starting on Sunday. I usually do my planning on Friday or Saturday, do the grocery shop, and have everything in the house to start a new week. I try to get some of the things on the plan done ahead of time. For this post, I just cooked enough to take these pictures and made the rest later for dinner. You can cut up the chicken and get it marinading, make the blue cheese dressing (or buy it, no judgment here), and the buffalo sauce if you have extra time the night before. So when dinner rolls around, you have about 10 minutes’ worth of cooking and assembling to do.

These tacos are the marriage of my husband’s two favorite things, buffalo wings and tacos. The buffalo sauce is not hot, very kid friendly! Ideal for the whole family. And if your family is like mine, they might also like Buffalo Chicken Sliders and Buffalo Chicken Pizza.

Ingredients //

The Chicken:

• 4 chicken breasts, cut into very small pieces
• 2 tbsp buffalo seasoning
• 1 tbsp olive oil

The Buffalo Sauce:

• 3 tbsp butter
• 1/2 cup hot sauce
• 2 tbsp apple cider vinegar
• 4 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

The Blue Cheese Dressing:

• 2 cups sour cream
• 1/3 to 1/2 cup buttermilk
• 2 tsp apple cider vinegar
• salt and pepper to taste
• 1 cup blue cheese crumbles
• 1 tbsp chopped dill
• 1 tbsp chopped parsley

To Assemble:

• tortillas
• shredded lettuce
• shredded cheese
• shredded carrots
• sliced celery
• blue cheese dressing

How To // The Steps

Step 1: Add the chicken to a Ziploc bag, sprinkle buffalo seasoning over and coat the chicken with seasoning. Let sit for 30 minutes, or up to 1 day.

Step 2: If you are making the blue cheese dressing yourself, whisk the sour cream and buttermilk until smooth.

Step 3: Add vinegar, salt, and pepper. Whisk until smooth.

Step 4: Fold in blue cheese, dill, and parsley. Transfer to a container. This keeps for a week in the fridge.

Step 5: To make the tacos, heat a skillet on MEDIUM-HIGH, add olive oil to pan. Add chicken and cook until cooked through, about 6 to 8 minutes.

Step 6: Meanwhile, add butter, hot sauce, vinegar, honey, salt and pepper to a saucepan. Heat until the butter is melted and whisk until smooth.

Step 7: Toss chicken with buffalo sauce.

Step 8: Assemble your toppings. Heat the tortillas and start building.

(I think that a cold beer goes perfectly with these tacos. And some extra napkins.)

FAQs //

How To Store Buffalo Chicken Tacos //

As you probably guessed, you are not going to store these tacos as tacos but as their components. The unused taco shells can be stored in an airtight container. They will last for up to 4 days in the fridge. The toppings can also be stored in their own airtight container. These perishable ingredients should keep for 2 days. The chicken should also get its own container. It should last for up to 4 days.

Buffalo Chicken Tacos

bakedbree

Buffalo Chicken Tacos – Wing night in taco form. Chicken soaked in buffalo sauce with celery and carrots and blue cheese dressing.

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Ingredients

  

The Chicken

• 4 chicken breasts cut into very small pieces
• 2 tbsp buffalo seasoning
• 1 tbsp olive oil

The Buffalo Sauce

• 3 tbsp butter
• 1/2 cup hot sauce
• 2 tbsp apple cider vinegar
• 4 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

The Dressing:

• 2 cups sour cream
• 1/3 to 1/2 cup buttermilk
• 2 tsp apple cider vinegar
• salt and pepper to taste
• 1 cup blue cheese crumbles
• 1 tbsp chopped dill
• 1 tbsp chopped parsley

To assemble:

• tortillas
• shredded lettuce
• shredded cheese
• shredded carrots
• sliced celery
• blue cheese dressing

Instructions

 

• Add the chicken to a Ziploc bag, sprinkle buffalo seasoning over and coat the chicken with seasoning. Let sit for 30 minutes, or up to 1 day.
• If you are making the blue cheese dressing yourself, whisk the sour cream and buttermilk until smooth. Add vinegar, salt, and pepper. Whisk until smooth. Fold in blue cheese, dill, and parsley. Transfer to a container. This keeps for a week in the fridge.
• To make the tacos, heat a skillet over medium-high heat, add olive oil to pan. Add chicken and cook until cooked through, about 6 to 8 minutes. Meanwhile, add butter, hot sauce, vinegar, honey, salt and pepper to a saucepan. Heat until the butter is melted and whisk until smooth. Toss chicken with buffalo sauce.
• Heat the tortillas and assemble tacos. Layer tortilla with shredded lettuce, cheese, celery, carrots, chicken, and blue cheese dressing. Serve with a cold beer. And some napkins.

Tried this recipe?Let us know how it was!