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Spicy Buffalo Chicken Tacos With Ranch Slaw - A Zesty, Crowd-Pleasing Weeknight Winner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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: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

Method
 

  1. Prep the chicken. Slice the chicken into thin strips for quick cooking. Pat dry with paper towels so it sears instead of steaming.
  2. Season. In a bowl, toss chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Set aside while you make the slaw.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve immediately. These are best hot and fresh while the tortillas are warm and the slaw is crisp.