Fried Buffalo Chicken Tacos only take 20 minutes to make and take Taco Tuesday up a notch! Corn tortillas are filled with buffalo chicken, chopped celery, shredded mozzarella cheese, and crumbled blue cheese, and fried until crispy on the stovetop. Don't forget the blue cheese or range dipping sauce!
We are HUGE fans of buffalo chicken in this house. Well, Marc and I are. I had kind of stopped cooking my favorite Buffalo Chicken Pasta and Buffalo Chicken Sliders once we had kids because I figured it was too spicy. Turns out, they make MILD buffalo wing sauce (we've tried this one and this one and they're both good!). Score! Once I found that out, the first thing I did was make these Buffalo Chicken Tacos that I've been dreaming up for years now. These buffalo tacos are creamy, crispy, a bit spicy, and super delicious.
Why You'll Love This Recipe
So easy! Especially if you use rotisserie chicken (I love the pre-shredded rotisserie chicken from Target or Costco!) these are so quick and easy to make.
Buffalo chicken is always a crowd pleaser. Who doesn't love buffalo chicken?! This is a fun way to use up the traditional flavors of buffalo chicken.
You can prep in advance. Make the buffalo chicken mixture in advance and all you will have to do when it come time to cook is to fry the tacos.
The buffalo chicken is freezer friendly. Make a big batch of the buffalo chicken filling and freeze it for an easy weeknight dinner in the upcoming months! It will last about 3 months in the freezer.
Shredded/Diced Chicken - You can bake or air fry a chicken breast and then shred it, or skip that step and use shredded rotisserie chicken. You could also use Air Fryer Buffalo Chicken Thighs.
Buffalo Wing Sauce - I use Sweet Baby Ray's Mild Buffalo Wing Sauce and my kids don't think its too spicy!
Corn Tortillas - for these fried chicken tacos, corn tortillas are perfect for getting a crispy fried taco shell. You could also flour tortillas, with a slightly different end result in the texture of the
Chopped Celery - celery is a common side serving with buffalo chicken wings, so I added it to the tacos for a little bit of crunch and that celery flavor.
Shredded Mozzarella Cheese - mozzarella cheese is creamy and a great mild complement to the bold flavors of buffalo sauce. Shredded cheddar or Colby jack cheese would work well, too.
Ranch/Blue Cheese Dressing - dip these buffalo chicken tacos in one of these dipping sauces - whichever is your favorite!
Canola Oil - these tacos don't get deep fried in oil, simply pan-fried until golden and crispy! Canola oil works best to get them super crispy.
Refer to the recipe card for the complete list with exact amounts.
Step by Step Instructions
Step 1. Combine the chicken and buffalo sauce in a medium bowl.
Step 2. Mix well to combine.
Step 3. Add 2-3 tablespoons (or desired amount) of chicken on one half of a corn tortilla. I recommend 2-3 tacos per person, depending on what you are serving with the tacos.
Step 4. Top with shredded cheese. You can also added blue cheese here with the mozzarella cheese, if you'd like.
Step 5. Add 1 tablespoon of chopped celery on top of the shredded cheese.
Step 6. Heat oil in a large skillet. Add the taco and cook for 3-4 minutes on each side, until golden brown. Sometimes I have to use a spatula or something similar to hold down the top part of the tortilla until it warms up.
Step 7. Serve with blue cheese or ranch dip!
These Buffalo Chicken Tacos are truly a breeze to make. I served them with a little side salad, carrots, and celery to stick with the buffalo chicken theme. Of course I also served the buffalo chicken tacos with some blue cheese dressing, as well. Ranch would also work!
If you find your corn tortillas are breaking when you try to fold them, warm them in the microwave for 30 seconds.
Prep ahead by making the buffalo chicken mixture ahead of time. Store in an airtight container in the fridge.
Make into quesadillas - use the same ingredients but make them into quesadillas, instead.
How to Serve Buffalo Chicken Tacos
These tacos are super delicious served with ranch or blue cheese sauce that you can dip them in! Other delicious toppings include:
8-12corn tortillasdepending on if you want 2 or 3 tacos per serving
1celery stalkfinely chopped
1cupshredded mozzarella cheese
½cupcrumbled blue cheese
In a bowl, combine the shredded chicken and buffalo sauce.
Assemble each taco by placing desired amount of chicken on one half of each corn tortilla. Be careful not to overfill - a good amount is ~2-3 tbsp. It can be hard to measure so just use your judgment!
Top with a sprinkle of celery, mozzarella cheese, and blue cheese crumbles.
In a large skillet heat oil over medium heat.
Add the tacos, cheese side down, and cook for 3-4 minutes on each side. Sometimes at first the top part of the tortillas have a hard time staying down. To assist with this, either use warmed up tortillas, or place a wood spatula on top of each one to weigh them down.
Hi! Welcome to greens & chocolate, where healthy cooking meets sinful indulgence. I'm Taylor, a Minnesota girl who loves eating healthy, a daily chocolate indulgence, and running, yoga, and chasing after my sons to balance it all out. I'm so happy you stopped by, and hope you enjoy the recipes I have to share!