Buffalo Chicken Taco

Drool-worthy Buffalo Chicken Tacos - toasted flour tortillas stuffed with spicy shredded buffalo chicken, piles of crunchy coleslaw, and a good drizzle of creamy ranch dressing.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 15

Resting time 10

Servings tacos

Calories 266kcal

Author Subhasmita

Ingredients

For Buffalo Chicken

500 grams chicken thighs (1 pound)
1 tablespoons oil
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon paprika
1/3- ½ cup Frank’s Buffalo sauce
1 tablespoon butter

Ranch Dressing

⅓ cup mayo
¼ cup sour cream
2-3 tablespoons water
2 tablespoon ranch seasoning

For Taco

8-10 small corn tortillas / flour
2 cups coleslaw mix
1 stalk celery chopped
½ cup green onion

Instructions

Making Shredded Buffalo Chicken

Pat dry chicken thighs. Mix oil, garlic powder, onion powder, paprika, and a pinch of salt. Season chicken on both sides.
Heat a skillet. Place seasoned chicken top side down. Cook on medium-high heat for 4 minutes. Flip and cook for another 4-5 minutes or until the chicken is cooked through. Switch off the flame.
Cover the skillet and let the chicken cool down in it for 15 minutes. Using forks shred the chicken in the pan itself.
Switch on the flame, add buffalo sauce to shredded chicken, and cook for 4-5 minutes until most of the sauce/liquid has evaporated. Shredded chicken is coated well with the sauce. Finish it off with butter and switch off.

Ranch Dressing

Mix all the ingredients mentioned for Ranch dressing. Add more water if required to adjust the consistency.

To Assemble

Toast tortillas on flame or a skillet. Top it with coleslaw mix and shredded buffalo chicken. Drizzle ranch dressing and top it with chopped green onion.
Serve!!

Nutrition