by Olena

Buffalo Chicken Tacos

Olena's image
Olena Osipov
5 from 11 votes

Make these Buffalo Chicken Tacos smothered in Frank’s red hot sauce and drizzled with homemade healthy blue cheese Greek yogurt sauce. To die for!

Love buffalo chicken? Try Buffalo chicken chili, healthy buffalo chicken dip and avocado yogurt dip.

Buffalo Chicken Tacos

Buffalo Chicken Tacos Recipe

These buffalo chicken tacos are our favorite! They have the best flavor combination of spicy buffalo sauce and salty, creamy blue cheese. The best part is, they’re almost guilt free because I made my own homemade healthy blue cheese sauce!

We love taco night at my house. We mix things up by making different flavors each week. Our favorites include my ground chicken tacos, fish tacos and carne asada tacos.

We even love making taco inspired meals like taco skillet and turkey taco soup!

Years ago we used to host exchange students. Our most beloved student from Mexico went back home and has been making my buffalo chicken taco recipe for her family since then. So good!

Ingredients for Buffalo Chicken Tacos

  • Chicken: Boneless skinless chicken breasts work best, and are the healthiest cut, but you can use chicken thighs if your prefer. You can also substitute for ground chicken or turkey.
  • Cayenne pepper sauce: Use your favorite buffalo sauce, I used Frank’s Red Hot for this recipe.
  • Blue cheese sauce: Make your own healthy version with plain yogurt, crumbled blue cheese, salt, and pepper.
  • Taco fixings: You’ll need corn tortillas, lettuce, and shredded carrots.

tortillas, blue cheese, yogurt

How to Make Buffalo Chicken Tacos

  • Cook chicken: Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through. cooking chicken breast with hot sauce in a skillet
  • Add flavor to chicken: Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
  • Prep sauce and tortillas: Meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your preferred method. Set aside.
  • Assemble tacos: To assemble a taco, lay the tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.

blue cheese sauce, shredded lettuce and carrots, bottle of hot sauce

Tips and Variations

  • Don’t like blue cheese? Mix crumbled feta cheese and garlic into the plain yogurt instead for a bomb dot com combo!
  • Party tip: Make mini buffalo tacos for a party by using extra small tortillas.
  • Low carb: Turn these tacos into a salad by ditching the tortilla and serving the chicken and toppings over a combination of shredded purple or green cabbage and lettuce.
  • Add more toppings: Like corn, avocado, tomato, cilantro, green onions, greek yogurt guacamole or salsa guacamole.

What To Serve With Buffalo Chicken Tacos?

These buffalo chicken tacos can stand alone as a complete meal, but they would also pair wonderfully with any of these sides:

Storing, Reheating, and Make Ahead Tips

Storing: Keep the cooked chicken in an airtight container in the refrigerator for up to 5 days.

Freezing: You can also freeze the cooked buffalo chicken! Store sealed tightly in a freezer safe container for up to 3 months. Defrost before reheating.

Reheating: You can microwave to reheat, but for best results, add the chicken to a pan with a little extra sauce and warm on the stove.

Meal Prep: Make the chicken ahead of time and prep your toppings. When you’re ready to eat, assemble and enjoy!

More Taco Recipes

Buffalo Chicken Tacos

Buffalo Chicken Tacos {30 Minutes}

Make these Buffalo Chicken Tacos smothered in Frank's red hot sauce and drizzled with homemade healthy blue cheese Greek yogurt sauce. To die for!
5 from 11 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 392kcal
Author: Olena Osipov

Ingredients

  • 2 lbs boneless & skinless chicken breasts cut into 1” pieces
  • 1/2 tbsp oil for frying
  • 1/2 tbsp butter
  • 1/4 cup cayenne pepper sauce like Frank's more to taste
  • 3 oz blue cheese
  • 1 cup plain yogurt I used 4%
  • 1/4 tsp salt + a pinch
  • Ground black pepper to taste
  • 1 head Romaine or iceberg lettuce shredded
  • 3 large carrots coarsely shredded
  • 12 small corn tortillas

Instructions

  • Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through.
  • In the meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
  • Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
  • Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your method.
  • To assemble a taco, lay tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.

Storage Instructions: Refrigerate chicken separately in an airtight glass container for up to 5 days, assemble as needed.

    Notes

    • Don't like blue cheese? Mix crumbled feta cheese and garlic into the plain yogurt instead for a bomb dot com combo!
    • Party tip: Make mini buffalo tacos for a party by using extra small tortillas.
    • Low carb: Turn these tacos into a salad by ditching the tortilla and serving the chicken and toppings over a combination of shredded purple or green cabbage and lettuce.
    • Add more toppings: Like corn, avocado, tomato, cilantro, or green onion.

    Nutrition

    Serving: 2tacos | Calories: 392kcal | Carbohydrates: 29g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 542mg | Potassium: 865mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5725IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    22 comments on “Buffalo Chicken Tacos

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    1. 5 stars
      Just found your site. Sooo nice to find realistic recipes that are as tasty as promised! And you are fellow Canadian, just a bonus.

    2. 5 stars
      If you are a blue cheese lover, this is a recipe for you. My boyfriend and I absolutely loved this recipe and will more than likely be making it again and again. Yum!

        1. 5 stars
          Every time I try a new recipe from this site, it becomes my new favorite recipe.
          I’ve never had Buffalo chicken tacos, but thought it could be a fun dinner after a long week.
          It was so good.
          Every ingredient goes so well together. The cool yogurt and blue cheese, sweet carrot, crispy lettuce, and spicy chicken all compliment each other perfectly without overwhelming. I also sautéed onion with the chicken because I just love onion and that was tasty, but not needed.

    3. 5 stars
      We have used this recipe twice now and both times they have been a hit. We have decided it will be a recurring meal. Even if you’re not a huge fan of hot foods, this is at least worth trying. we also use the leftover yogurt mix to dip potato chips in and it’s vaguely similar to french onion dip.

      1. I remember haha. You told me and I was impressed to impress a Mexican with tacos. Seriously, isn’t it funny, especially made by Ukrainian in Canada?! ???

        1. I know! haha it is funny, but seriously, they are wonderful, i had never tasted anything like that. Those are the most international tacos ever

    4. Why don’t you put the weight watcher points on your recipes anymore? Btw, I love all your recipes!

      1. Because it takes so much time to measure and calculate nutritional info and very few readers are using it. Plus I do not count calories myself anymore. Glad you are enjoying the recipes.:)

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