Whether you're looking for an easy weeknight meal or a special game-day snack, these crispy buffalo chicken tacos are exactly what you need. Dare I say they're even better than buffalo wings?
But really, I'd choose these baked buffalo chicken tacos over wings every time and here's why:
Did I mention they're crispy? Something about that crunch just takes them to the next level.
I love how simple and easy these tacos are. It only takes a sheet pan, a mixing bowl, and 30 minutes to pull this delicious dinner together!
Start by prepping the taco shells. (I prefer making homemade crunchy taco shells, but if that's a little too much work, regular crunchy taco shells will do just fine.) Microwave the tortillas for 20-30 seconds so they're warm and pliable.
Then, spray each side of the corn tortillas with cooking spray and rub it in with your hands. This will help them crisp up in the oven without burning and help the filling stick to the shells.
Next, toss together the chicken and the buffalo sauce in a mixing bowl until well combined.
To assemble the Buffalo Chicken Tacos, spread a 1/4 cup of buffalo chicken on one half of the greased tortilla, then top with 1 tablespoon mexican cheese (shown below). Fold over the empty side of the tortilla and press gently to adhere to the filling.
If the filling is not enough to keep the tacos closed, seal the tortillas with two toothpicks. I've found the toothpicks stick best when at a 30° angle relative to the sheet pan (more horizontal than perpendicular) and each is going in the opposite direction of the other.
Bake the buffalo chicken tacos for 7-8 minutes at 425°F, then flip and bake for another 5-6 minutes until crispy. Feel free to respray the tacos before baking the second time.
Let the tacos cool on the pan for 5 minutes before serving.
Make the cilantro lime ranch coleslaw by tossing the remaining ingredients in a large mixing bowl until well combined. Serve a generous portion over each taco and devour!
Top with a squeeze of fresh lime feta cheese crumbles or bleu cheese crumbles. I'm not a fan of bleu cheese, but I know that's the classic cheese for buffalo chicken, so I won't be offended if you choose bleu cheese.
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I know you'll love these sheet pan crispy buffalo chicken tacos! They are the perfect mix of spicy, cheesy, crispy, and salty with a refreshing homemade slaw. And they're made in less than 30 minutes. What could be better?
If you try this recipe, I'd love to hear about it! Be sure to leave a star rating and review below so other readers know how you liked it, then tag me on Instagram @kapaicooking so I can see the finished product!
Made entirely on a sheet pan in less than 30 minutes, these Crispy Buffalo Chicken Tacos are easy, healthy, and delicious! They're topped with a homemade cilantro lime slaw and are also naturally gluten free.
*Bolthouse Farms Bleu Cheese Dressing would also work here.
**Bleu cheese crumbles would also work here.
Nutrition facts are a calculated estimate for 3 tacos, including a serving of coleslaw on top, but not including feta cheese crumbles.
Serving: 1 taco / Calories: 144 / Fat: 5g / Saturated Fat: 0.3g / Carbohydrates: 11.6g / Fiber: 1.7g / Sugar: 2.3g / Protein: 13.3
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