Save to Pinterest Spicy, crispy Buffalo chicken patties smashed on tortillas and topped with a creamy ranch slaw—these tacos are a bold, satisfying, and quick weeknight dinner.
This recipe has become my go-to for busy weeknights when I want something flavorful without a lot of hassle.
Ingredients
- For the Buffalo Chicken: 1 lb (450 g) ground chicken, 3 tbsp buffalo wing sauce, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp Himalayan salt, ¼ tsp black pepper, cooking spray or oil for pan, 8 small tortillas (corn or flour)
- For the Ranch Slaw: 3 cups shredded cabbage, ½ cup grated carrots, ¼–⅓ cup ranch dressing (Greek yogurt preferred), 1 tbsp dill relish
Instructions
- Prepare Slaw:
- In a large bowl, toss together the shredded cabbage, grated carrots, ranch dressing, and dill relish to make the slaw. Cover and refrigerate until ready to serve.
- Mix Chicken:
- In another bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix until just combined do not overwork.
- Heat Pan:
- Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with oil or cooking spray.
- Form Patties:
- Divide the chicken mixture into 8 loose balls. Place a ball on each tortilla then place on the hot pan chicken side down. Smash the chicken flat with a spatula to cover most of the tortilla.
- Cook Patties:
- Cook for 3–4 minutes until the chicken is golden and cooked through.
- Crisp Tortillas:
- Lightly oil the tortilla side then flip each taco so the tortilla side is down. Cook 1–2 minutes more to your preferred crispness.
- Assemble Tacos:
- Remove tacos from the pan. Top each with a generous spoonful of ranch slaw. For extra zing drizzle with more ranch or buffalo sauce if desired.
- Serve:
- Serve warm and enjoy immediately.
Save to Pinterest This dish always brings the family together around the table laughing and enjoying every bite of these flavorful tacos.
Required Tools
Large mixing bowls, box grater, large non-stick skillet or griddle, spatula, knife and cutting board
Allergen Information
Contains dairy (ranch dressing), wheat (if using flour tortillas), egg (possible in ranch dressing), mustard (possible in buffalo sauce). For gluten-free use certified gluten-free tortillas. Always check ingredient labels if you have allergies or sensitivities.
Nutritional Information
Per 2 tacos: Calories 320, Total Fat 16 g, Carbohydrates 20 g, Protein 24 g
Save to Pinterest These tacos deliver a perfect balance of heat and creaminess that makes weeknight dinners exciting.
Recipe FAQs
- → What type of chicken is best for this dish?
Ground chicken works best as it forms easily into patties that can be smashed onto tortillas for even cooking.
- → Can I substitute the buffalo wing sauce?
Yes, you can swap for your favorite spicy sauce or adjust the heat level to personal preference without losing flavor.
- → How do I make the ranch slaw?
Mix shredded cabbage, grated carrots, ranch dressing, and a spoonful of dill relish, then chill until ready to serve.
- → What tortillas work best here?
Small corn or flour tortillas are ideal for holding the smashed chicken and slaw while crisping nicely in the pan.
- → Is there a low-carb option?
Yes, swapping tortillas for lettuce leaves creates a lighter, low-carb alternative with the same fresh flavors.