Spicy Buffalo Chicken Tacos With Ranch Slaw – A Zesty, Crowd-Pleasing Weeknight Winner
Buffalo chicken is a classic for a reason, and turning it into tacos makes it even better. These are bold, saucy, and fast—perfect for a weeknight or a casual get-together. The cool ranch slaw balances the heat and adds that crisp, satisfying crunch.
Every bite is a mix of tangy, spicy, creamy, and fresh. If you love buffalo wings, this is your new favorite way to enjoy them.
Spicy Buffalo Chicken Tacos With Ranch Slaw - A Zesty, Crowd-Pleasing Weeknight Winner
Ingredients
Method
- Prep the chicken. Slice the chicken into thin strips for quick cooking.Pat dry with paper towels so it sears instead of steaming.
- Season. In a bowl, toss chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Set aside while you make the slaw.
- Mix the ranch slaw. In a large bowl, combine cabbage, ranch dressing, lemon juice or vinegar, salt, and pepper. Toss until lightly coated.It should be creamy but not heavy. Chill while you cook the chicken.
- Warm the tortillas. Heat a dry skillet over medium and warm tortillas 20–30 seconds per side until pliable and a little toasty. Wrap in a clean towel to keep warm.
- Cook the chicken. Heat oil in a large skillet over medium-high.Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until cooked through with golden edges.
- Make the Buffalo sauce. In a small saucepan (or microwave-safe bowl), melt butter and stir in hot sauce until smooth. Taste and adjust heat with more hot sauce or richness with more butter.
- Coat the chicken. Lower the skillet heat to medium.Pour the Buffalo sauce over the cooked chicken and toss until coated and glossy. Simmer 1 minute to marry the flavors.
- Assemble the tacos. Fill warm tortillas with Buffalo chicken. Top with a generous scoop of ranch slaw.Add celery, blue cheese, cilantro, red onion, or avocado if you like. Finish with a squeeze of lime.
- Serve immediately. These are best hot and fresh while the tortillas are warm and the slaw is crisp.
Why This Recipe Works
These tacos deliver big flavor without a ton of effort. The chicken cooks quickly and soaks up a buttery Buffalo sauce for that signature kick.
The ranch slaw is simple but essential, cooling the heat and adding texture. Soft tortillas make everything feel cozy and handheld, while optional add-ins let you tweak the heat and freshness. It’s a smart, streamlined approach to a game-day favorite in taco form.
What You’ll Need
- Chicken: 1.25–1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
- Buffalo sauce: 1/2 cup hot sauce (Frank’s RedHot style) + 3 tablespoons unsalted butter
- Seasoning for chicken: 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Oil:</strong >1 tablespoon neutral oil (canola or avocado)
- Tortillas: 10–12 small flour or corn tortillas
- Ranch slaw: 3 cups shredded green cabbage (or coleslaw mix), 1/2 cup ranch dressing, 1 tablespoon lemon juice or apple cider vinegar, 1/4 teaspoon kosher salt, cracked black pepper to taste
- Fresh toppings (optional but great): Thinly sliced celery, crumbled blue cheese or feta, chopped cilantro, thinly sliced red onion, diced avocado
- Lime wedges: For serving
Instructions
- Prep the chicken. Slice the chicken into thin strips for quick cooking.Pat dry with paper towels so it sears instead of steaming.
- Season. In a bowl, toss chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Set aside while you make the slaw.
- Mix the ranch slaw. In a large bowl, combine cabbage, ranch dressing, lemon juice or vinegar, salt, and pepper. Toss until lightly coated.It should be creamy but not heavy. Chill while you cook the chicken.
- Warm the tortillas. Heat a dry skillet over medium and warm tortillas 20–30 seconds per side until pliable and a little toasty. Wrap in a clean towel to keep warm.
- Cook the chicken. Heat oil in a large skillet over medium-high.Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until cooked through with golden edges.
- Make the Buffalo sauce. In a small saucepan (or microwave-safe bowl), melt butter and stir in hot sauce until smooth. Taste and adjust heat with more hot sauce or richness with more butter.
- Coat the chicken. Lower the skillet heat to medium.Pour the Buffalo sauce over the cooked chicken and toss until coated and glossy. Simmer 1 minute to marry the flavors.
- Assemble the tacos. Fill warm tortillas with Buffalo chicken. Top with a generous scoop of ranch slaw.Add celery, blue cheese, cilantro, red onion, or avocado if you like. Finish with a squeeze of lime.
- Serve immediately. These are best hot and fresh while the tortillas are warm and the slaw is crisp.
Keeping It Fresh
– Store components separately. Keep the chicken, slaw, and tortillas in separate containers to avoid soggy tacos. – Refrigeration. Chicken lasts 3–4 days; slaw is best within 24–36 hours. Warm tortillas as needed. – Reheating. Reheat chicken gently in a skillet over medium with a splash of water to loosen the sauce.
Avoid microwaving too long—30–45 seconds usually does it. – Make-ahead tips. Slice and season chicken up to 24 hours ahead. Mix the slaw dressing and store separately; toss with cabbage just before serving.
Why This is Good for You
– Lean protein. Chicken provides steady, satisfying protein to keep you fuller longer. – Balanced flavors, lighter feel. Using cabbage for crunch keeps things hearty without heavy calories. – Customizable heat and fat. You control the butter and sauce ratio, making it easy to lighten up or dial down heat. – Fresh add-ins. Celery, cilantro, and lime bring vitamins and brightness without extra heaviness.
Common Mistakes to Avoid
– Overcrowding the pan. This leads to steaming instead of searing. Cook the chicken in batches if needed. – Over-saucing too early. Add Buffalo sauce after the chicken cooks so it caramelizes lightly, not burns. – Heavy-handed slaw. Too much ranch turns it soggy.
Aim to lightly coat the cabbage so it stays crisp. – Skipping the warm tortillas. Cold tortillas crack and tear. A quick toast makes a big difference. – Forgetting acid. A squeeze of lime or a splash of vinegar in the slaw balances the richness and heat.
Recipe Variations
– Grilled version. Grill seasoned chicken over medium-high heat, then slice and toss with warmed Buffalo sauce. Adds a smoky edge. – Baked and shredded. Roast chicken breasts at 400°F until cooked, then shred and mix with Buffalo sauce for a pulled texture. – Crispy chicken. Toss strips in seasoned cornstarch, pan-fry until crisp, then coat lightly with sauce for a crunchy bite. – Greek yogurt ranch. Swap part or all of the ranch dressing with Greek yogurt plus ranch seasoning for a tangy, lighter slaw. – Blue cheese drizzle. Stir a bit of blue cheese into the slaw or crumble on top for classic wing vibes. – Low-carb option. Serve over shredded lettuce or cauliflower rice instead of tortillas. – Veggie swap. Use crispy cauliflower florets or chickpeas tossed in Buffalo sauce for a meatless twist. – Heat control. Cut the hot sauce with extra butter or a spoon of honey for a milder, slightly sweet finish.
FAQ
Can I use rotisserie chicken?
Yes.
Shred the meat, warm it in a skillet, then toss with melted butter and hot sauce. It’s a great shortcut and still tastes fantastic.
What’s the best hot sauce for Buffalo flavor?
A classic cayenne pepper sauce like Frank’s RedHot gives you that familiar Buffalo taste. Other cayenne-based sauces work too—just adjust butter and heat to taste.
Corn or flour tortillas?
Either works.
Flour tortillas are softer and flexible, while corn brings a toasty flavor. Use what you like or what you have on hand.
How do I make it less spicy?
Use more butter and less hot sauce, or stir a teaspoon of honey into the Buffalo sauce. Extra ranch or avocado on top also softens the heat.
Can I air-fry the chicken?
Yes.
Toss seasoned chicken with a little oil and air-fry at 390°F for 8–10 minutes, shaking once. Warm the Buffalo sauce separately and toss to coat.
What if I don’t like ranch?
Use a simple lime-cilantro slaw: cabbage, lime juice, a bit of mayo or olive oil, salt, and pepper. It stays bright and fresh.
How do I keep tortillas from tearing?
Warm them well and keep them wrapped in a towel.
If using corn tortillas, double them up for sturdier tacos.
Can I make it dairy-free?
Yes. Use a vegan butter for the Buffalo sauce and a dairy-free ranch for the slaw. Skip the blue cheese topping.
Final Thoughts
Spicy Buffalo Chicken Tacos with Ranch Slaw are fast, flavorful, and adaptable.
They hit all the right notes—heat, crunch, creaminess, and tang—without a lot of fuss. Keep the components simple, warm your tortillas, and finish with a squeeze of lime. It’s a low-stress, high-reward meal you’ll want on repeat.
