Buffalo chicken tacos blend the fiery heat of classic buffalo wings with the comforting convenience of handheld tacos. If you’re craving something with a kick—think tangy, bold, and a little messy—these tacos answer the call. Each bite gives you layers of flavor: spicy chicken, crisp vegetables, creamy cheese, and pillowy tortillas. Whether you’re whipping up a weeknight dinner or entertaining friends, this meal brings excitement to the table.
What Makes Buffalo Chicken Tacos Special
These tacos take two American favorites—buffalo chicken wings and soft-shell tacos—and merge them into one effortless dish. What stands out most is the distinct heat of buffalo sauce, mellowed by cool toppings and a soft tortilla. If you love spicy food with plenty of texture, these tacos offer exactly that. Plus, they’re endlessly adaptable, so everyone can build their perfect bite.
How Buffalo Chicken Tacos Fit Any Occasion
- Quick weeknight dinners: Ready in about 30 minutes, with easy prep.
- Game day gatherings: Big crowd appeal and ideal for serving buffet-style.
- Family meals: Easy to customize, so picky eaters can join the fun.
- Meal prep: Components store and reheat well for make-ahead lunches.
Buffalo chicken tacos go wherever you need them—fast and flavorful is always in style.
Ingredients for Buffalo Chicken Tacos
When it comes to ingredients, balance matters. You want richness and spice from the chicken, plus fresh, crunchy, and creamy elements. Here’s what you’ll need for a classic version:
Chicken and Buffalo Sauce
- 2 cups cooked shredded chicken (rotisserie works well, or use leftover grilled or poached breasts)
- 1/2 cup hot sauce (Frank’s RedHot is traditional, but use your favorite)
- 3 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1–2 teaspoons honey (optional, for touch of sweetness)
Tortillas
- 8 small flour tortillas (corn tortillas can be swapped for a gluten-free option)
Toppings
- 1 1/2 cups shredded iceberg lettuce
- 1 cup shredded carrots or matchstick carrots
- 1 cup shredded cheddar cheese (or Monterey Jack for a mild melt)
- 1/4 cup ranch dressing or blue cheese dressing
- Diced tomatoes, sliced green onions, fresh cilantro (optional, for garnish)
Additional Options
- Crumbled blue cheese for extra tang
- Avocado slices
- Pickled jalapeños
- Corn salsa for sweetness and texture
Making Buffalo Chicken Tacos Step by Step
These tacos come together with minimal fuss. Most of your time will go into prepping toppings and making the sauce. Here’s a step-by-step approach:
1. Make the Buffalo Sauce
- In a small saucepan, combine hot sauce, butter, vinegar, garlic powder, Worcestershire, and honey (if using).
- Place over medium heat. Stir until the butter melts and the sauce is glossy and smooth.
- Taste and adjust the heat or sweetness as you prefer.
2. Toss the Chicken
- Add the shredded chicken to the saucepan.
- Mix well until chicken is evenly coated and heated through, about 3–5 minutes on low heat.
Pro Tip
If you want crispier meat, briefly broil the coated chicken on a baking sheet for 3 minutes before serving.
3. Prep Toppings
- Thinly slice iceberg lettuce for crispness.
- Grate carrots or use pre-shredded for convenience.
- Shred cheese fresh from a block for the best melt.
- Dice tomatoes or slice other toppings of your choice.
4. Warm Tortillas
- Heat a dry skillet over medium heat.
- Warm each tortilla about 30 seconds per side, until soft and pliable.
- Stack on a plate and cover with a clean towel so they stay warm.
5. Assemble the Tacos
- Spoon buffalo chicken into the center of each tortilla.
- Layer on lettuce, carrots, cheese, and any optional toppings.
- Drizzle with ranch or blue cheese dressing (or serve it on the side for dipping).
Buffalo Chicken Taco Variations
These tacos are easy to remix based on preferences or dietary needs. Here are a few alternatives:
Protein Swaps
- Cauliflower: For a vegetarian option, roast cauliflower florets in buffalo sauce and use instead of chicken.
- Turkey: Shredded or ground turkey pairs nicely with the tangy buffalo sauce.
- Tofu: Pan-seared or baked tofu cubes absorb sauce well and stay tender.
Topping Ideas
- Crispy onion strings for crunch
- Roasted corn for sweetness
- Mango salsa for a fruity kick
Sauces
- Creamy cilantro-lime sauce for a herbaceous finish
- Spicy yogurt drizzle for extra tang
Mix and match to find your go-to combo.
Tips for Perfect Buffalo Chicken Tacos
Sometimes the difference between good and memorable comes down to a few details:
- Don’t drench the chicken: Too much sauce makes tacos soggy. Let excess sauce drip off with tongs.
- Thinly slice the vegetables: Finer cuts mean even bites and better texture balance.
- Serve toppings separately: Let everyone build their own tacos for guaranteed satisfaction.
- Fresh tortillas: If possible, use freshly made tortillas or warm packaged ones right before serving.
- Double the batch: The buffalo chicken is freezer-friendly. Make extra for busy days.
Taco Bar Setup: Entertaining Made Simple
For parties, set up a taco bar so guests can mix and match fillings and toppings. Lay out:
- Warm tortillas
- Bowls of buffalo chicken
- Chopped lettuce, carrots, tomatoes, green onions
- Cheeses (shredded, crumbled blue cheese)
- Sauces (ranch, blue cheese, avocado crema)
- Garnishes (lime wedges, cilantro, jalapeños, pickled onions)
Let everyone build their own masterpiece.
Texture, Flavor, and Pairings
What sets buffalo chicken tacos apart is the dance of spicy, creamy, and crisp. You bite through a buttery, vinegary sauce that coats every piece of chicken, feel the crunch of fresh veggies, and melt into gooey cheese and tangy dressing.
Pairing Suggestions
- Side dishes: Celery sticks, chips and guacamole, Mexican street corn
- Drinks: Icy lager, lemonade, or sparkling water with lime
Storing and Reheating Buffalo Chicken Tacos
Planning ahead or saving leftovers? Here’s how to keep things fresh:
Storage
- Cool the chicken completely.
- Store the buffalo chicken in an airtight container in the fridge for up to 3 days.
- Keep tortillas, cheese, and vegetables separate to prevent sogginess.
Freezing
- Freeze buffalo chicken in a freezer-safe container for up to 2–3 months.
- Thaw overnight in the fridge before reheating.
Reheating
- Warm chicken in a skillet over medium heat until steaming, about 5–7 minutes.
- Or, microwave in short bursts, stirring between, until hot.
Frequently Asked Questions
Can I use grilled chicken?
Yes. Dice or shred leftover grilled chicken and coat with buffalo sauce for a smoky flavor twist.
Is there a less spicy version?
Use milder hot sauce or add extra butter to mellow the heat.
What tortillas are best?
Flour tortillas hold up to saucy fillings, but corn tortillas add toasty flavor and work well for gluten-free needs.
The Joy of Buffalo Chicken Tacos
Buffalo chicken tacos are comfort food that manages to feel a little bit daring. The customizable setup makes them a winner for any group meal, and the spicy-savory blend keeps cravings at bay. Switch up the toppings. Try a new sauce. Or lean into classic buffalo flavors. However you build them, these tacos promise a satisfying mix of heat, crunch, and creaminess.
Try them once and watch your standard taco night get a serious upgrade.
Buffalo Chicken Tacos
These easy buffalo chicken tacos will be your new favorite weeknight meal. They’re bold and spicy. Each bite has a delightful crispy and crunchy texture.
Ingredients
- 1/2 cup buffalo wings hot sauce (such as Frank's RedHot)
- 12 small flour tortillas (6-inch size)
- 3 cups cooked shredded chicken
- 1/2 head iceberg lettuce, shredded
- 1/2 tablespoon honey (optional)
- 1/4 cup shredded or thinly sliced carrots
- 2 tablespoons unsalted butter
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing, plus more for serving
- 1/2 teaspoon Worcestershire sauce
Instructions
- In a medium saucepan, combine the hot sauce, butter, apple cider vinegar, garlic powder, Worcestershire sauce, and honey (if using). Bring to a simmer over medium-high heat, stirring until the butter has melted and the ingredients are well combined.
- Add the shredded cooked chicken to the saucepan and toss to coat evenly with the buffalo sauce mixture. Cook for 2-3 minutes or until the chicken is heated through.
- In a medium bowl, combine the shredded lettuce, carrots, and 1/4 cup of the ranch or blue cheese dressing. Toss until well combined.
- Warm the flour tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable.
- To assemble the tacos, use tongs or a slotted spoon to fill each tortilla with the buffalo-chicken mixture. Top with the lettuce, carrot mixture, and shredded cheddar cheese.
- Serve the tacos immediately, with additional ranch or blue cheese dressing on the side for dipping.