Buffalo Chicken Tacos
If you’re in the mood for something easy, fresh, and full of flavor for dinner tonight, then you absolutely need to try these buffalo chicken tacos! I first made these by chance when I was trying to use up various leftovers from my fridge, and they’ve since become a firm favorite in my rotation.
We’re starting with seasoned chicken cooked in a hot skillet until juicy and perfectly tender, then shredded and tossed in a creamy buffalo sauce. The chicken gets piled into warm tortillas and finished with cool, crunchy toppings that balance out the heat. It’s a simple, straightforward recipe that delivers big flavor and makes taco night feel a little bit more exciting!
Ingredients
Note: There’s a printable recipe card waiting for you at the bottom of this post!
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Chicken breasts: Cutting them in half lengthwise helps them cook faster and more evenly, which keeps them juicy.
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Olive oil: Prevents sticking and helps the seasoning form a nice crust on the chicken.
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Garlic powder, onion powder & paprika: A simple spice combo that builds flavor without competing with the buffalo sauce.
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Salt: Seasons the chicken all the way through, don’t skip it!
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Buffalo sauce: The star of the show. Use your favorite brand since the flavor really comes through.
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Greek yogurt: Softens the heat of the buffalo sauce and makes the chicken creamy without weighing it down.
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Ranch dressing: A drizzle on top adds cooling contrast to the spicy chicken.
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Flour tortillas: Soft and sturdy enough to hold all the fillings. Warm them for the best texture.
Toppings:
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Green onions: Add a fresh bite and a little crunch.
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Cilantro: Brings brightness that balances the richness of the sauce.
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Blue cheese: Classic with buffalo flavor. Crumbled so it melts slightly into the warm chicken.
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Purple onion: Thin slices add sharpness and crunch to round everything out.
How To Make Buffalo Chicken Tacos
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Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt, gently pressing the seasoning into the meat.
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Heat the olive oil in a large cast iron skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Cook in batches if needed.
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Remove the chicken from the skillet and let it rest for about 5 minutes, then shred it using two forks.
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In a medium bowl, whisk together the buffalo sauce and Greek yogurt until smooth. Add the shredded chicken and toss until evenly coated.
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Assemble the tacos by adding the buffalo chicken to warm tortillas.
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Drizzle with ranch dressing and finish with green onions, cilantro, blue cheese, and sliced purple onion.
Why This Recipe Works
If you’re anything like me, you’ll always love understanding a little more about the science behind a recipe! So this one builds flavor in layers without making things complicated. Seasoning the chicken before cooking creates a savory base, while pan-searing locks in moisture and adds texture. Mixing the buffalo sauce with Greek yogurt tames the heat just enough and creates a creamy coating that clings to the shredded chicken instead of sliding off. Finished with cool ranch and fresh toppings, the contrast of spicy, creamy, crunchy, and fresh is what makes these tacos so satisfying!
Recipe Notes
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For extra heat, use a spicier buffalo sauce or add a pinch of cayenne to the chicken seasoning.
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If blue cheese isn’t your thing, shredded mozzarella is a milder swap that still melts nicely.
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Leftover buffalo chicken works great the next day in wraps, salads, or bowls.
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Let the chicken rest before shredding so it stays juicy and doesn’t dry out.
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Warm the tortillas before assembling so they’re soft and easier to fold without tearing.
Serving Ideas
These tacos are perfect for casual dinners and easy entertaining! Serve them family-style with the chicken and toppings laid out so everyone can build their own. They’re great alongside simple sides like chips and salsa, street corn, or a crisp salad. For game days or casual get-togethers, they also pair well with fries, coleslaw, or roasted veggies to round out the meal.
Buffalo Chicken Tacos
Ingredients
- 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
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 pressing the seasoning into the meat.
- Heat the olive oil in a large cast iron skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Cook in batches if needed.
- Remove the chicken from the skillet and let it rest for about 5 minutes, then shred it using two forks.
- In a medium bowl, whisk together the buffalo sauce and Greek yogurt until smooth. Add the shredded chicken and toss until evenly coated.
- Assemble the tacos by adding the buffalo chicken to warm tortillas.
- Drizzle with ranch dressing and finish with green onions, cilantro, blue cheese, and sliced purple onion.
These tacos are a fun way to change up taco night without adding extra work. They’re bold, satisfying, and easy to customize, which makes them just as good for a busy weeknight as they are for feeding a crowd. If you love buffalo flavor, this is one recipe you’ll keep coming back to! Have you tried these? I’d love to hear your thoughts in the comments section below!
