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Quick Buffalo Chicken Smash Tacos with Creamy Ranch Slaw

Two crispy shell buffalo chicken tacos filled with shredded orange chicken, melted cheese, and topped with blue cheese slaw.
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Make these incredibly delicious Buffalo Chicken Smash Tacos for a fast, flavorful weeknight dinner or game day snack. They combine spicy chicken, crispy tortillas, and a cool ranch slaw.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup Buffalo wing sauce
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 12 small corn tortillas
  • 1 tablespoon vegetable oil
  • 4 ounces shredded Monterey Jack or cheddar cheese
  • For the Slaw: 2 cups shredded lettuce (iceberg or romaine)
  • 1/4 cup ranch dressing
  • 1/4 cup crumbled blue cheese
  • 1 tablespoon fresh lime juice
  • Optional toppings: extra ranch, blue cheese crumbles, sliced green onions

Instructions

  1. In a medium skillet over medium heat, cook the ground chicken until fully browned. Drain off any excess fat.
  2. Stir in the Buffalo wing sauce, melted butter, garlic powder, and onion powder into the cooked chicken. Heat until the sauce is warm and coats the chicken evenly. Season with salt and pepper. Remove from heat.
  3. Heat a large, flat griddle or cast-iron skillet over medium heat. Brush one side of a corn tortilla lightly with vegetable oil.
  4. Place the oiled side down on the hot griddle. Immediately top the tortilla with a sprinkle of cheese and about 2 tablespoons of the Buffalo chicken mixture.
  5. Place a second tortilla directly on top of the filling. Cook for 1 to 2 minutes until the bottom tortilla is lightly browned.
  6. Using a sturdy spatula, carefully press down firmly on the top tortilla to smash the taco flat. Cook for another 1 to 2 minutes until the bottom is crispy and the cheese is melted.
  7. Flip the smashed taco and cook the other side until golden brown and crispy. Remove from the griddle. Repeat with the remaining tortillas and filling.
  8. While the tacos cook, prepare the slaw: In a small bowl, combine the shredded lettuce, ranch dressing, blue cheese crumbles, and lime juice. Toss gently to coat.
  9. Serve the crispy smashed tacos immediately, topped generously with the creamy ranch slaw and any extra desired toppings.

Notes

  • For an extra crispy edge, use corn tortillas that are slightly older or let them sit out for 15 minutes before cooking.
  • If you prefer shredded chicken instead of ground chicken, use 2 cups of pre-cooked, shredded chicken and mix it with the sauce ingredients in a saucepan over low heat until warmed through.
  • This recipe works well for game day parties; keep the chicken mixture warm in a slow cooker on the ‘Keep Warm’ setting.

Nutrition

Find it online: https://cookincorner.com/buffalo-chicken-tacos-smash-recipe/