Crispy Buffalo Chicken Tacos

It has been TOO long since I shared a taco recipe… but today I’m back with the MOST AMAZING crispy buffalo chicken tacos!!! Y’all… they are so so so good and crispy and cheesy and delicious. Basically like buffalo chicken dip IN A TACO. You down???

INGREDIENTS

For the chicken:

• 1 1/2 lbs boneless skinless chicken thighs
• 1 tsp onion powder
• 1 tsp garlic powder
• Healthy pinch of salt and pepper (twice)
• 3/4 cup buffalo sauce
• 1 (15oz) can chicken broth

For the tacos:

• 12 taco-sized corn tortillas
• 8 oz shredded white cheddar
• Your favorite ranch dressing
• Olive oil spray or cooking spray

For the lime sour cream:

• 1/3 cup sour cream
• Juice of one lime
• 1 tbsp freshly minced cilantro
• Healthy pinch salt and pepper

How to make Buffalo Chicken Tacos

Step 1:

Place the chicken, onion powder, garlic powder, 1/2 cup buffalo sauce, and chicken broth into the bowl of an Instant Pot. Cook on high pressure for 15 minutes. Then, carefully release the pressure using the manual release. Shred the chicken with two forks until it looks stringy and easy to scoop.

Step 2:

Set your oven to 425°F. Line two large baking sheets with parchment paper so the tacos won’t stick.

Step 3:

Pop the tortillas into the microwave for about 30 seconds to soften them. This helps them bend without cracking.

Step 4:

Lay 6 tortillas on each baking sheet. On one half of each tortilla, place 2-3 tablespoons of shredded buffalo chicken. Then add a sprinkle of cheddar cheese and a squirt of ranch dressing.

Step 5:

Fold each tortilla in half so it looks like a taco. Spray the tops with olive oil spray. Bake them for 5 to 10 minutes or until they’re golden brown and crispy.

Step 6:

In a small bowl, whisk together the sour cream, lime juice, minced cilantro, and a pinch of salt and pepper until smooth and creamy.

Step 7:

Serve your crispy buffalo chicken tacos warm with a dollop of lime sour cream and enjoy every bite!

KITCHEN EQUIPMENT NEEDED

• Instant Pot (or slow cooker)
• Mixing bowls
• Two baking sheets
• Parchment paper
• Tongs or a spatula
• Forks (for shredding)
• Whisk
• Microwave-safe plate
• Small bowl for the sour cream sauce

WHAT TO EAT WITH CRISPY BUFFALO CHICKEN TACOS

From the first day I made Crispy Buffalo Chicken Tacos, it always feels like a fun night. I like to add a few sides to go with the spice. I usually make a bowl of cool ranch dip with celery sticks.

As a salad option, I enjoy a small corn salad with black beans and red pepper. A few tortilla chips with salsa are always a must on our table, especially with this type of dish. To balance the heat from the tacos perfectly, I make Southwest Sweet Potato Bowls too.

FAQ

What are buffalo chicken tacos made of?

These crispy buffalo chicken tacos are made of tender shredded chicken cooked in buffalo sauce, folded into tortillas with cheese and ranch, then baked until crispy.

What does this recipe taste like?

They are tangy, spicy, creamy, and crispy all at once—like a mini hot wing in a crunchy shell!

Can I make this without an Instant Pot?

Yes! You can simmer the chicken in a pot on the stove or use a slow cooker for 4-6 hours.

Are these very spicy?

They have a medium heat from the buffalo sauce, but the ranch and sour cream balance it out.

Can I use flour tortillas instead of corn?

You can, but corn tortillas crisp up better in the oven.

How do I store leftovers?

Store leftovers in an airtight container in the fridge. Reheat in the oven to keep the crisp.

Can I use pre-cooked chicken?

Yes! Just mix it with the buffalo sauce and warm it before filling the tacos.

Is there a vegetarian version?

You could use shredded jackfruit or buffalo cauliflower instead of chicken.

What’s a good dipping sauce besides ranch?

Blue cheese dressing or even plain sour cream works great.

Can I freeze these?

Freeze the cooked chicken separately. Assemble and bake the tacos fresh for best results.