Buffalo Chicken Tacos stuffed with next-level buffalo chicken and drizzled with to-live-for Blue Cheese Cilantro Ranch have readers raving: “This is a huge hit every time I serve it!” “The whole family LOVED them!!” and “They were amazing!!” (Post updated 1/28/26; Originally posted 03/29/2016)
Why you’ll love This buffalo Chicken Taco Recipe
Spicy Chicken Taco Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
How to Make Buffalo Chicken Tacos
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Chicken Taco TIPS
MEal Prep
•Chicken: Marinate and cook ahead; cool and refrigerate in an airtight container for up to 4 days. Reheat gently before serving.
•Slaw: Prep and store undressed in an airtight container for up to 2–3 days to keep it crisp.
•Dressing: Make ahead and refrigerate separately for up to 5 days.
What to Serve with Chicken Tacos Recipe
HOW TO STORE Chicken Tacos
•Storage: Store the tacos by keeping the components separate for the best texture and flavor. Refrigerate the cooked chicken in an airtight container for up to 4 days, and store tortillas and toppings (slaw, dressing) separately.
•Reheating: When ready to eat, reheat the chicken, warm the tortillas, and assemble fresh to prevent soggy tacos.
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Buffalo Chicken Tacos
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Ingredients
- 1 Recipe Buffalo Chicken
- 4-6 flour taco size tortillas or 6-8 corn tortillas
- 1/2 cup shredded cheddar cheese, more or less
Corn Avocado Topping
- 1 cup romaine lettuce, chopped
- Corn from 1 ear of sweet corn (charred if desired)
- 1/2 cup matchstick carrots
- 3 sticks sticks celery, chopped
- 1 avocado, chopped
- 1 tablespoon lime juice
Blue Cheese Cilantro Ranch
- 1/2 cup real mayonnaise
- 1/2 cup sour cream (may sub Greek yogurt)
- 3 tablespoons blue cheese crumbles
- 1/4 cup packed cilantro
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoons dried dill
- 1/4 tsp EACH salt, pepper
- 2 tablespoons milk, plus more as needed
Garnish
- Blue cheese crumbles
- Lime juice
Instructions
- Buffalo Chicken: Prepare the Buffalo Chicken according to directions. (Click HERE for the recipe.)
- Blue Cheese Cilantro Ranch: While your chicken is marinating, add the dressing ingredients to your blender and chop, then liquefy until smooth, scraping down the sides and adding milk as needed to reach the desired consistency. Chill until ready to use.
- Corn Avocado Topping: Add all corn Avocado Toppings to a large bowl, except the avocados, and toss until evenly combined. Add avocados and gently toss..
- Assemble: Melt the cheese on the tortillas in the microwave, on the stovetop, or on the grill. Top with the desired amount of Buffalo Chicken, Corn Avocado Topping, and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.
Notes
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Liz says
Beautiful recipes Jenn. Thank you.
Jen says
Thank you so much Liz! I hope you are having a great week!
Karin B says
You are a genius. Seriously. Every time I open your email and see a new post, I go, why didn’t I think of that? Kudos to you! I am definitely making these.
Jen says
You are too nice Karin! not a genius, just slightly obsessed with food – as in spreadsheets of ideas that I don’t have enough time to make 🙂 Thanks for following along and making my recipes – I think you will love these!
Dorothy Dunton says
Hi Jen! These are making me SO hungry! I am always happy when something is wrapped in a nice fluffy tortilla! I always have them on hand. This dressing is indeed “drinkable”! 🙂
Jen says
Good morning Dorothy! You and me both – tortillas make my heart happy 🙂 and I really think you will love the dressing! I hope you can try these soon – thank you so much!
mila says
Total summer gorgeousness!!! Ahh i love that creamy drizzle too!! And yes…put anything in a taco….and make the whole world smile 🙂
Jen says
Thank you my sweet, witty, genius friend! I LOVE tacos – just made some fish ones yesterday – can’t get enough! Bring on summer tacos :)!
LaTrice says
Tacos is my all-time favorite food EVER!! I can’t wait to make this recipe!!! 🙂
Jen says
I am excited for you to make it LaTrice! I love tacos too and am always trying to think of winning combos. Can’t wait to hear what you think!
Alison says
Jenn I have been to your blog before and loved it and didn’t bookmark it! I am so glad I found it again! I love your pictures! They are beautiful! This recipe is a must try! I also dream about food all the time! Best inspiration!
Jen says
Hi Alison, I am so glad you found it again too and thank you so much for the flattery 🙂 I have a lot of fun taking the photos! And yes food dreams are the best dreams – there aren’t any sweeter! Thank you!
Brenda says
My husband and I made these with corn tortillas for dinner last night, and they were perfection! The leftovers didn’t last long…thanks for sharing!
Jen says
You are so welcome Brenda! I love hearing they were “perfection” – yay!
Geren says
The marinade calls for 1/4 cup hot sauce, but you say to reserve 1/4 of it for glazing. Can you clarify? Looks like a great recipe. Thanks!!
Jen says
Hi Geren! Yes it is 1/4 cup hot sauce in the marinade that you mix with all the other marinade ingredients. You then measure 1/4 cup of the COMBINED marinade ingredients and add to freezer bag along with olive oil – this is your marinade, not your glaze. There will just be a left over after you remove the 1/4 cup that you proceed to mix with Glaze ingredients as specified. Hope this helps!
Kelly Byler says
I made these last night and they were amazing!! The only thing I would change is doubling the chicken because I have a lot of the topping and ranch left over… and because I want to eat more of them! They were SO good!!
Jen says
YAY! I am so happy you loved these Kelly! Thank you!
Melinda says
I made these last night and they were a hit with everybody! This is going to be a regular at our house. Thanks so much for the recipe! ☺
Jen says
You are so welcome Melinda! I’m thrilled they were such a hit and will be a new regular – the ultimate compliment! Thank you!!!
Allison says
This is a huge hit every time I serve it. I use frozen corn kernels (at room temperature) mixed with pieces of avocado and lime juice and don’t add the carrots, lettuce, or celery (I don’t care for those veggies). The dressing is AMAZING and my husband likes having it leftover to put on his salads. I always use all the marinade but then boil it on the stove before using it as a glaze for the cooked chicken. We are not spicy people but this recipe works for us. 🙂 I’m going to try cooking this chicken in my Instant Pot tonight. We will see how it goes!
Jen says
Hi Allison, sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment! I am thrilled these Buffalo Chicken Tacos are such a hit and I love your idea of boiling the marinade and using as a glaze – mmmmm! Your husband would probably love my Buffalo Chicken Salad as well! 🙂
Alaina says
I made these tonight and the whole family LOVED them!! Definitely making these again! 🙂
Jen says
Awesome Alaina, I’m so happy they were a hit with the whole family, thank you!
Jillian says
Suggestions on a side dish? Making it for a group!
Jen says
Hi Jillian! I would serve it with Cilantro Lime Rice (https://axis-horizon.live/one-pot-cilantro-lime-rice-with-black-beans/%3C/a%3E%29, fresh fruit or if you are feeling more ambitions, Strawberry Melon Fruit Salad (https://axis-horizon.live/strawberry-melon-fruit-salad-with-creamy-citrus-glaze/%3C/a%3E%29 Have fun!
Rita says
On my gosh! I made this for dinner tonight, my husband wolfed down 4 in about 10 minutes! Then he said ” yep, make this again. Followed the recipe exactly except for switching out the corn for purple onion because that’s what I had available in the salsa. The blue cheese cilantro dressing is fantastic! Thank you
Jen says
YAY! I’m thrilled it was such a hit with both of you! I love the visual of your husband wolfing down the tacos! Thank you Rita!
Barbra says
I absolutely love it every time I see an email from you.
your recipes looks so delicious and your ideas are just so great.
Jen says
What a sweet comment, thank you so so much Barbara! I hope you continue to love my new recipes and find some new favorites!
Karen says
Great tastes! I’m a ‘chicken thigh’ person regardless of the recipe but the stores are challenged these days (just like some of us!) so I used chicken breasts. But I goofed and didn’t save any sauce for basting but wanted these moist. Instead, I basted them with BBQ sauce and these came out wonderful! The blue cheese cilantro ranch dressing is amazing too! Thanks for a fabulous recipe!
Jen says
You’re so welcome Karen! I’m so happy you enjoyed it and great idea with the BBQ sauce!
Karen says
Hi Jenn. We always enjoy your recipes and follow them closely: (Top 3 favorites: Cowboy Pasta salad, Apple salad and Carrot Cake with Pineapple frosting…yum!) But I’m currently looking for ways to incorporate a roasted chicken into other recipes, specifically these tacos.(We roast a big chicken every week and we have leftovers) I’m wondering if I use the leftover cooked chicken, cover it with buffalo sauce (mixed with butter?) and heated it up, would this be a tasty option? Or cover it in BBQ sauce? Of course, it won’t taste like your original recipe as it wouldn’t have the marinade or smoke from the barbecue. The sauce in this recipe sounds amazing so I’d like to use it as well as the corn avocado topping. Any input is appreciated!
Thank you!
Jen says
Wow Karen! That’s impressive that you roast your own chicken every week! I think that will turn out fabulous! Reheating on the stove top with enough of the sauce or even a splash of chicken broth to prevent it from drying out and covering it is the right idea! Hope you love it!