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–+ servings
2 Buffalo chicken tacos laying on top of each other.
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Buffalo Chicken Tacos

Buffalo Chicken Tacos are your new taco night fave, with easy homemade sauces, tender chicken, crispy taco shells and your favorite toppings.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 12 servings (1 taco)
Author: Kristin Maxwell

Ingredients

For the buffalo sauce

  • 6 tablespoons butter
  • 1 teaspoon garlic minced
  • ½ cup hot sauce
  • ½ tablespoon cider vinegar
  • Dash Worcestershire sauce
  • 3 cups cooked and shredded chicken heated

For the blue cheese sauce

  • ½ cup mayo
  • ½ cup buttermilk
  • 2 teaspoons fresh chives chopped
  • 2 cloves garlic minced
  • ¼ cup blue cheese crumbles
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For serving

  • ½ head iceberg lettuce shredded
  • 1 cup shredded cheddar cheese
  • Hot sauce or wing sauce
  • Chopped Cilantro
  • 12 Crispy taco shells or homemade crispy flour shells (see recipe below)

Instructions

Blue Cheese Sauce (Optional)

  • In a small bowl whisk together mayo, buttermilk, chives, garlic and blue cheese. Taste and add salt and pepper as desired. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 6 days.

Crispy Taco Shells (Optional)

  • Fold taco size flour tortillas in half and use 3 toothpicks to hold them in a taco shell shape (see image).
    Flour tortillas folded in half with toothpicks in them, sitting on a wooden cutting board.
  • Line a baking sheet with a few layers of paper towels and set aside.
  • Place a heavy-bottomed pot over medium-high heat and add 2-inches of oil. Heat oil to 350℉ (oil will sizzle with a few drops of water).
  • Using metal tongs, fry the tortillas in the oil for about 15-30 seconds per side, until crisp and slightly puffy. Transfer to the paper towel-lined sheet pan. *Note - it doesn't take long so watch closely. Cook time will vary depending on the temperature of the oil and thickness of the tortillas.

Buffalo Chicken

  • In a medium saucepan over medium heat, melt the butter.
  • Add the minced garlic and cook for about 30 seconds.
  • Whisk in the hot sauce, vinegar, and Worcestershire sauce. Bring to a boil and remove from heat. Toss the shredded chicken with the sauce. Cover to keep warm and set aside.

Taco Assembly

  • Assemble the tacos by placing approximately 1/4 cup of chicken in each taco shell or soft tortilla. Add your favorite toppings, like shredded cheese, shredded lettuce, diced tomatoes, etc. Drizzle with blue cheese sauce (optional, instructions below).

Notes

Nutritional information is provided as a courtesy and values should be considered approximate.
Servings are stated as 1 taco for calculation purposes. An actual serving may be more.
Storage: Shredded buffalo chicken should be stored in an airtight container in the fridge for up to 4 days, blue cheese sauce in an airtight container for up to 6 days and taco shells for up to 2-3 days.

Nutrition

Calories: 289kcal | Carbohydrates: 10g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 637mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 1mg

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