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 became an instant favorite in my family because of its juicy chicken patties and creamy ranch slaw that balance the heat perfectly.
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
- Slaw Preparation:
- 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.
- Chicken Mixture:
- 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 First Side:
- Cook for 3–4 minutes until the chicken is golden and cooked through.
- Flip Tacos:
- Lightly oil the tortilla side then flip each taco so the tortilla side is down. Cook 1–2 minutes more to your preferred crispness.
- Finish and Serve:
- 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 warm and enjoy immediately.
Save to Pinterest This recipe always brings my family together around the table for a casual and tasty meal that everyone enjoys.
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
Calories: 320, Total Fat: 16 g, Carbohydrates: 20 g, Protein: 24 g per 2 tacos
Save to Pinterest These tacos bring the perfect balance of heat and creaminess making them an irresistible choice for a quick meal.
Recipe FAQs
- → What type of chicken is best for these tacos?
Ground chicken works best to form patties that cook quickly and develop a crispy exterior when smashed onto the pan.
- → Can I make these tacos gluten-free?
Yes, use certified gluten-free tortillas or substitute with lettuce leaves for a low-carb alternative.
- → How do I get the chicken patties crispy?
Press the chicken balls flat onto a hot oiled skillet, cooking until golden before flipping to crisp the tortilla side.
- → Is there a way to make the slaw dairy-free?
Replace ranch dressing with a plant-based alternative to keep the slaw creamy yet dairy-free.
- → Can I add extra heat to these tacos?
Yes, add sliced jalapeños or drizzle extra buffalo wing sauce for an intensified spicy kick.