Fried Buffalo Chicken Tacos 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.

Buffalo Chicken Tacos Ingredients

• 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.
• 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!

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!

How to Make Fried Buffalo Chicken Tacos

These tacos are so so easy to make! To start, you’ll need to make buffalo chicken. You can follow a recipe for Slow Cooker Buffalo Chicken, or you can go the really easy route like I did and use rotisserie chicken. Shred the chicken with forks and then it’s ready to go. Simply stir together some shredded chicken and buffalo wing sauce. You can make this mixture ahead of time to cut down on prep time when it’s time for dinner.

Next, lay out your corn tortillas. I recommend 2-3 tacos per person, depending on what you are serving with the tacos. Place your desired amount of chicken on one half of each taco. Be sure not to overfill – these cook the best when they are not overfilled. This will be about a couple of tablespoons of chicken, but you can really just eyeball it.

Sprinkle chopped celery, shredded mozzarella cheese, and blue cheese on top of the chicken.

In large skillet, add the oil over medium heat. Fold up the tacos and place in the skillet. Sometimes I have to use a spatula or something similar to hold down the top part of the tortilla until it warms up. Cook on each side for 3-4 minutes, until the cheese is gooey and the outside is golden brown and crispy.

Want more buffalo chicken recipes? Check these out!

Buffalo Chicken Quinoa Bowls

Buffalo Chicken Pasta

Buffalo Chicken Sliders

Fried Buffalo Chicken Tacos

Fried Buffalo Chicken Tacos are buffalo chicken inside taco shells with chopped celery, mozzarella cheese, and blue cheese, and fried on the stovetop!

Print Pin Rate

Course: Main Course

Servings: 4 servings

Calories: 436kcal

Author: Taylor

Ingredients

• 2 cups shredded chicken I use rotisserie chicken
• 1/3 cup buffalo wing sauce
• 8-12 corn tortillas depending on if you want 2 or 3 tacos per serving
• 1 celery stalk finely chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled blue cheese
• 2 tbsp canola oil

Instructions

• 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.
• Serve with blue cheese or ranch dressing.
• Enjoy!

Nutrition

Calories: 436kcal | Carbohydrates: 24g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1101mg | Potassium: 324mg | Fiber: 3g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 2mg

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