Buffalo Chicken Tacos
These buffalo chicken tacos are made with shredded chicken, cream cheese, buffalo sauce, and ranch dressing and they are fantastic! Easy to make and easy on your wallet, these griddle chicken tacos are the perfect party appetizers to make for game day (or just for dinner on Taco Tuesday!).
Servings: 18 tacos
Ingredients
- 3½ - 4 cups shredded cooked chicken
- ½ cup buffalo sauce
- ¼ cup ranch dressing
- 4 oz cream cheese softened
- 4 cups shredded mozzarella cheese
- 18 corn tortillas
- avocado oil *Or other high-heat cooking oil for frying.
- more buffalo sauce or hot sauce for drizzling inside tacos
- crumbled blue cheese, diced tomatoes, or sliced green onions for garnish
Instructions
- Make buffalo chicken mixture. Combine shredded chicken, buffalo sauce, ranch dressing, and cream cheese in a large mixing bowl. Mix until all ingredients are well incorporated. Set aside.
- Preheat griddle. Heat griddle to about 400-425℉. Add about 2 tablespoons of avocado oil to the heated surface and spread it around with your spatula.
- Assemble the tacos on the griddle. Place about 6-8 corn tortillas on the oiled griddle. Top each tortilla with about 3-4 tablespoons of shredded mozzarella cheese. Spread about 3-4 tablespoons of the buffalo chicken mixture on one side of each of the tortillas. Add a few dashes of hot sauce or buffalo sauce on top of the buffalo chicken mixture for a little extra heat (optional). Allow the tacos to cook flat on the griddle for about 2-3 minutes.
- Fold tacos in half. Use your spatula to fold each corn tortilla in half to form a taco. Cook on the first side for about 2-3 minutes. Then, flip to the second side and cook another 2-3 minutes. Continue to cook the tacos, flipping back and forth, until golden and crispy. *If needed, add more avocado oil to the griddle surface and flip the tacos into fresh oil to help the frying process.
- Serve the tacos. When tacos are done cooking, transfer to a wire cooling rack to cool for about 5-10 minutes. Then serve with your choice of garnish and/or dipping sauce.
Notes
- Measurements for cheese and tortillas are estimates. Amount needed may vary based on how much mixture you add to tacos.
- You will need about 2 tablespoons of avocado oil for 4-6 tacos. Make sure that you have enough oil on the griddle to shallow fry the corn tortillas.
- You can up the flavor by smoking a whole chicken and/or the half block of cream cheese to add some smoky flavor.
- Avoid using a hand mixer to shred the chicken. We prefer the texture of the mixture when the chicken is shredded by hand, so that it is not too fine of a consistency.