Spicy crispy Buffalo chicken patties smashed on tortillas, topped with creamy, tangy ranch slaw for a bold dinner.
# What You Need:
→ Buffalo Chicken
01 - 1 lb ground chicken
02 - 3 tbsp buffalo wing sauce
03 - 1 tsp garlic powder
04 - ½ tsp onion powder
05 - ½ tsp smoked paprika
06 - ½ tsp Himalayan salt
07 - ¼ tsp black pepper
08 - Cooking spray or oil, for pan
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - ½ cup grated carrots
12 - ¼ to ⅓ cup ranch dressing (Greek yogurt preferred)
13 - 1 tbsp dill relish
# How To Make:
01 - In a large bowl, combine shredded cabbage, grated carrots, ranch dressing, and dill relish. Toss thoroughly, cover, and refrigerate until serving.
02 - In a separate bowl, blend ground chicken with buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper until just combined without overmixing.
03 - Preheat a large non-stick skillet or griddle over medium-high heat and lightly grease with cooking spray or oil.
04 - Divide chicken mixture into 8 loose balls. Place each ball onto a tortilla, then place on the hot pan with chicken side down. Smash the chicken flat with a spatula to cover most of the tortilla surface.
05 - Cook for 3 to 4 minutes until the chicken turns golden and is fully cooked through.
06 - Lightly oil the tortilla side, flip each taco so tortilla side is down, and cook an additional 1 to 2 minutes until achieving preferred crispness.
07 - Remove tacos from the pan. Top each with a generous portion of the ranch slaw. Optionally, drizzle with additional ranch or buffalo sauce for enhanced flavor. Serve warm immediately.
