I didn’t really appreciate Buffalo chicken anything—be it wings, dip, or burgers—until I met my husband. His family doesn’t let a gathering go by without someone bringing over Buffalo wings. If you can’t fight ‘em, join ‘em.
To be fair, my appreciation really blossomed when I realized Buffalo chicken is a vehicle for blue cheese. As someone who loves that funky, pungent, often divisive cheese, it’s reason enough to dig in at my in-laws.
These Buffalo chicken tacos are one of my favorite ways to bring the flavors of the classic wings to my own weeknight dinner table. They come together in under 20 minutes thanks to grocery store shortcuts like rotisserie chicken and bagged coleslaw mix. Even better, you don’t need to turn on the oven or stove. It’s a no-sweat, family-friendly dinner that is sure to become a regular on your roster.
A Few Clever Shortcuts = A Weeknight Win
This recipe is all about leaning into conveniences. It’s a dinner I turn to when I crave something familiar and comforting but also feel a bit lazy (which, if I am being honest, happens often).
A rotisserie chicken and a bag of coleslaw mix are at the center of this shortcut-driven dinner. Simply shred the chicken and toss it in a quick homemade Buffalo sauce made from melted butter (thank you, microwave), your favorite hot sauce, and garlic powder.
The coleslaw mix is combined with lime juice, olive oil, and a couple of spoonfuls of Greek yogurt or sour cream, depending on what you have on hand. It’s a creamy, crunchy barrier between the Buffalo chicken and the soft flour tortillas. All that’s left to do is top each taco with crumbled blue cheese and sliced scallions.
Using Leftover Chicken and Cabbage
Already have leftover chicken or half a head of cabbage in the fridge? You’ve got your shortcuts right in front of your very eyes without the need to head to the store. Simply use 4 packed cups of both shredded chicken and shredded cabbage in the recipe.
Variations and Substitutions
Everyone has their own preferred take on Buffalo chicken, which means there are lots of ways to spin these tacos based on your family’s preference.
- Hate blue cheese and would rather bring ranch to this taco party? Skip the blue cheese crumbles and drizzle ranch dressing on each taco instead.
- Franks RedHot is the classic choice for Buffalo chicken and will lend the most signature flavor, but I actually prefer the tangy, spicier flavor of Cholula. Use whichever you like best.
- While I think these tacos are best made with flour tortillas due to their extra pillowy softness, feel free to swap in corn tortillas if you’re gluten-free.
Side Dish Ideas
These satisfying Buffalo chicken tacos don’t need too much else to become a satisfying dinner, but if you’d like to add a side dish to the table, these are a few of my favorites:
- Blistered Shishito Peppers
- Tomato, Onion, Avocado Salad
- Charred Skillet Broccoli
- Easy Grilled Peppers
- Esquites (Warm Mexican Corn Salad)
Make the Buffalo chicken:
Microwave the butter in a large microwave-safe bowl in 4 to 6 (10-second) bursts until just melted. Add the hot sauce and garlic powder and whisk until combined. Add the shredded chicken and toss to coat.
Alternatively, melt the butter in a small saucepan over medium-low heat. Turn off the heat and add the hot sauce and garlic powder, then transfer to a large bowl and combine with the chicken.
Make the coleslaw:
Place the Greek yogurt or sour cream, lime juice, olive oil, salt, and pepper in a large bowl and whisk to combine. Add the coleslaw mix and toss to coat.
Warm the tortillas:
Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm, 30 to 45 seconds. Wrap the stack in a clean kitchen towel or aluminum foil to keep warm until ready to use.
Assemble the tacos:
To assemble the tacos, top the warmed tortillas with coleslaw. Top with the buffalo chicken and garnish with the scallions and blue cheese.
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