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Spice up your taco night with these delicious and easy buffalo chicken tacos. By crisping up the chicken in the oven and topping them with a zesty cilantro ranch, these tacos are always a crowd-pleaser!
about these buffalo chicken tacos
You know those days when you crave something savory, a little spicy, but also totally comforting? These buffalo chicken tacos are going to be your new go-to. They’ve got that irresistible combination of fiery buffalo sauce coating super tender chicken, balanced out with a creamy, tangy cilantro jalapeño ranch sauce.
The best part is how easy they come together using either an Instant Pot or slow cooker for that saucy, absolutely tender shredded buffalo chicken filling. Just toss some chicken with spices and buffalo sauce, then let the appliance work its work. Then we take it a step further to make crispy chicken by popping it under the broiler to bake for an added layer of texture. A handful of other basic taco toppings is all you’ll need to load up those warm flour tortillas.
I know taco nights can sometimes feel a little been there, done that. But these buffalo chicken tacos are a twist that’ll wake up your tastebuds. The slight kick from the buffalo sauce gets cooled down with that herby, creamy ranch sauce in every bite. It’s comforting but with just enough zing to keep things interesting.
ingredients
chicken. All you need are skinless, boneless chicken breasts! You can also use chicken thighs, as long as they are skinless and boneless.
hot sauce. We use Frank’s Red Hot Sauce! It’s the best sauce for buffalo anything.
spices. For the chicken, you’ll need garlic powder, onion powder, and salt. The sauce calls for dried parsley, dried dill, garlic powder, onion powder, and salt.
butter. Unsalted butter is preferred for this recipe. You can use salted butter, but if you do, omit the pinch of salt for the chicken.
sour cream. The first half of the base of the ranch sauce. You could also use plain greek yogurt, if you prefer.
mayonnaise. One of the base ingredients in the cilantro ranch. Use full fat or light mayonnaise.
buttermilk. The creamy tanginess of buttermilk helps thin out the ranch.
pickled jalapeños. This gives the ranch a touch of sour and heat. You can also use regular sliced jalapeño if that’s all you have on hand.
cilantro. Be sure to use fresh cilantro. This adds so much flavor to the ranch sauce.
lime juice. Fresh lime juice is best!
toppings. Shredded cabbage (or coleslaw mix), avocado, green onion, freshly chopped cilantro, etc.
this recipe’s must-haves
For this recipe, you can cook the chicken in either an Instant Pot (our favorite is the Instant Pot Ultra or Instant Pot Duo) or a slow cooker.
To make the ranch sauce, use a food processor or high-speed blender like a Vitamix.
here’s how to make buffalo chicken tacos
make buffalo chicken
To make the chicken, add chicken breasts to the insert of the Instant Pot (for slow cooker instructions, see below the recipe card!).
Whisk together hot sauce, garlic powder, onion powder, and salt. Pour the mixture over the chicken and top with butter tabs.
Cover with the lid and cook on High pressure for 15 minutes. Let the pressure naturally release for 5 minutes before manually releasing any remaining pressure.
Remove chicken and shred with two forks on a cutting board.
Whisk together sauce in the bottom of the insert. Set to Sauté and cook until thickened, about 5 minutes. Stir in shredded chicken.
make cilantro ranch
As the chicken is cooking, combine all the ingredients for the ranch sauce in a food processor or blender. Process until smooth.
crisp up chicken
Spread chicken with buffalo sauce on a baking sheet lined with aluminum foil. Broil for 10 to 15 minutes, until browned.
assemble
Add buffalo chicken to flour tortillas (preferrably charred ones). Top with shredded cabbage, chopped avocado, a squeeze of lime juice and drizzle the rand on top. Serve.
More tacos to chow down on: Shredded Beef Tacos | Fried Avocado Tacos | Instant Pot Chipotle Chicken Tacos | Guacamole Tacos
won’t my Instant Pot have a burn notice with that little liquid in the insert?
No it won’t! The chicken releases juices as it cooks and the heat will make the butter melt, adding some liquid to the mix. You won’t get a burn notice with this cooking method.
can I make the buffalo chicken in the slow cooker/crockpot?
Yes! It’s super easy to make in the slow cooker or crockpot. Add the chicken, hot sauce mixture, and butter to the slow cooker as instructed. Cover and cook on low for 3 to 4 hours, or on high for 1 to 2 hours. Remove the chicken and shred.
To reduce the sauce, simply add to a pan over medium-high heat and simmer until reduced and thickened. Add chicken and stir to coat.
should I use corn or flour tortillas?
Personally, I think the juicy buffalo chicken goes best with a charred flour tortilla. This is easy to make if you have a gas range! Simply char each flour tortilla over an open flame for about 15 to 20 seconds per side. It’s absolutely delish.
You can use corn tortillas, but be sure to soften them in the microwave wrapped in a damp paper towel so they are more pliable.
what should I do with any leftover buffalo chicken?
There are so many ways to use any leftover buffalo chicken! You can make tacos again, sandwiches, sliders, or wraps. Other options include burritos, taquitos and even quesadillas. The options are endless with this spicy shredded meat.
Need some inspiration for dinner? Check out my main dish recipe page!
what to serve with buffalo chicken tacos
The zesty jalapeño cilantro ranch is a MUST to drizzle on top of these tacos! We also like to add shredded cabbage (both green and purple for color!) or slaw, chopped avocado, and freshly chopped cilantro. You can even serve the extra sauce on the side to dip in.
Want to skip the sauce? Sprinkle blue cheese crumbles on top or drizzle them with blue cheese dressing.
For sides, you can serve any of your favorites whether it’s Mexican rice, charred corn, fried Mexican potatoes, beans, or roasted vegetables. A refreshing watermelon feta salad is also a lovely addition to your table!
For a tasty cocktail, this refreshing cucumber margarita is a cooling pairing for these spicy tacos!
how to store
Store. Store cooled shredded chicken in an airtight container with any extra buffalo sauce for up to 3 to 4 days in the refrigerator. The ranch dressing will last for up to 1 week in a container in the fridge.
more chicken recipes to try out
Spicy and crispy, these Korean bbq chicken wings are a top appetizer for us year-round.
A savory and tender smoked whole chicken is perfect for a weeknight meal or a backyard bbq.
Need a comforting recipe? This Instant Pot chicken stew is quick and easy!
Finally, if you make this buffalo chicken tacos recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
buffalo chicken tacos
Spicy and tender buffalo chicken is wrapped in tortillas with a zesty cilantro ranch!
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ingredients
- 2 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 cups Frank's Red Hot Sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of salt
- 4 Tbsp unsalted butter cut into 4 tabs
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayo
- 1/4 cup buttermilk
- 1 Tbsp dried parsley
- 2 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 cup pickled jalapeños
- 1/2 cup fresh cilantro leaves packed tightly
- 1 tsp kosher salt
- 2 tsp fresh lime juice
- flour tortillas
- shredded cabbage green and purple
- cilantro
- avocado
- lime wedges
instructions
buffalo chicken
Place chicken in the Instant Pot insert.
In a small bowl, whisk together Frank’s Red Hot Sauce, garlic powder, onion powder, and pinch of salt.
Pour hot sauce mixture over chicken. Place tabs of butter on top of the chicken.
Close the lid and cook on High pressure for 15 minutes. Naturally release pressure for 5 minutes before manually releasing any remaining pressure.
Remove chicken to a cutting board and shred with two forks.
Whisk together the sauce in the bottom of the insert. Set to Sauté and cook until thickened, about 5 minutes.
Add the shredded chicken back to the insert, stirring to coat the chicken well with the sauce.
Transfer shredded chicken and sauce to a baking sheet lined with aluminum foil. Broil for 10-15 minutes until browned and crispy.
assembly
Add buffalo chicken to warmed flour tortillas. Top with avocado, shredded cabbage, a squeeze of lime juice, extra cilantro and a drizzle of ranch dressing.
nutrition
Calories: 469kcal | Carbohydrates: 4g | Protein: 42g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 2555mg | Potassium: 886mg | Fiber: 1g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 2mg
Calories: 469kcal
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