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crispy buffalo chicken tacos

Course Appetizer, Main Course
Cuisine Mexican
Keyword buffalo chicken, chicken tacos, tacos
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (12 tacos total)

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • healthy pinch salt and pepper x 2
  • ¾ cup buffalo sauce
  • 1 15oz can chicken broth
  • 12 taco-sized CORN tortillas
  • 8 oz shredded white cheddar
  • your favorite ranch dressing
  • olive oil spray or cooking spray
  • ⅓ cup sour cream
  • juice of one lime
  • 1 tbsp freshly minced cilantro

Instructions

  1. Place chicken, onion powder, garlic powder, 1/2 cup buffalo sauce and broth in the bowl of your Instant Pot. Cook on high pressure for 15 minutes. Manual release the pressure then shred the chicken thighs using two forks.
  2. Meanwhile, preheat the oven to 425F Line two baking sheets with parchment paper.
  3. Warm the tortillas in the microwave for about 30 second so they become more flexible. Lay 6 tortillas on each of the prepared baking sheets. Add about 2-3 tbsps of shredded buffalo chicken to one half of the tortilla then top with a sprinkle of shredded cheddar and a squirt of ranch dressing. Fold the tortilla in half to close it. Repeat for all tortillas and ingredients. Spray the tops of all the filled and closed tacos with olive oil spray. Bake in the oven until nice and crispy, about 5-10 minutes.
  4. While the tacos cook, whisk together sour cream, lime juice, minced cilantro, and a healthy pinch of salt and pepper until smooth.
  5. Serve crispy buffalo chicken tacos with lime sour cream and enjoy!