Buffalo Chicken Tacos just make flat sense. Buffalo. Good. Chicken. Good. Tacos. Great. The next time you think “I wonder what I should make for dinner”, print this recipe out, put it on your fridge, and make this. You won’t be disappointed. This is version 3.0 of the recipe, made a little easier for those without the time or want to air fry. This also can be a healthier replacement to buffalo chicken dip for the next party. PS. Cover them with this homemade ranch (that has 90% fewer calories than store bought…)
Buffalo Chicken Tacos
Spicy tacos.
Servings 12 Tacos
Ingredients
- 2 Pounds Ground Chicken (Or chicken breast of air frying)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon paprika
- 2 Teaspoon salt
- 2 Teaspoon black pepper
- 1 Cup buffalo sauce
- 2 Cloves garlic (Feel free to triple this)
- 2 scallions
- 12 corn tortillas
- 1 Avocado
- 2 Tablespoon Cornstarch
Instructions
Ground Chicken
- Place large pan or cast iron pan on medium-high heat. Once hot, add a bit of sauté oil and ground chicken, paprika, salt and pepper. Cook for 8-10 minutes or until brown.
- As chicken cooks, combine garlic and buffalo sauce into small saucepan and heat to a simmer. Once simmering, whisk in corn starch (pre loosened with a tablespoon of water).
- When chicken is cooked, toss in the sauce and assemble tacos, garnishing with scallion and avocado.
Air fried
- Preheat air fryer to 400 degrees.
- Cube chicken into chunks. Coat with garlic powder, paprika, salt, and pepper. Coat again with the flour, not all will stick and thats okay.
- Air fry the chicken for 15 minutes or until crispy and 165 deg F.
- As chicken cooks, combine garlic and buffalo sauce into small saucepan and heat to a simmer.
- When chicken is cooked, toss in the sauce and assemble tacos, garnishing with scallion and avocado.
Notes
* No air fryer? Bake at 425 for 18-20 minutes.
Nutrition
Serving: 12People | Calories: 120kcal
