Go Back
+ servings
Buffalo Chicken Tacos with dips and slices of lemon on the side

Buffalo Chicken Tacos

Buffalo Chicken Tacos are tacos for spicy food lovers. This easy recipe uses leftover chicken, or you can cook the chicken from scratch in the instant pot or air fryer.
5 from 33 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 6
Calories 264 kcal

Ingredients
  

  • 1.25 lbs Chicken breasts
  • 1/4 tsp Natural Ancient Sea Salt optional
  • 1/2 tsp Black Pepper
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 2 tbsp avocado oil

Homemade Buffalo Sauce

  • 1/3 cup Franks Red Hot Wing Sauce
  • 1 tbsp Butter unsalted

Taco Ingredients

  • 6 Flour Tortillas I used one 6-pack
  • 2 cups Shredded Romaine Lettuce
  • Homemade Blue Cheese Dressing click for the recipe
  • Avocado oil spray or 1 tbsp avocado oil for browning the tortillas

Instructions
 

Air Fryer Buffalo Chicken

  • Mix the spices together in a small bowl.
  • Preheat the air fryer to 400 degrees for 5 minutes.
  • Add the chicken breasts to a large mixing bowl with the spices and oil. Toss to coat the chicken evenly.
  • Place the chicken breasts in a single layer on the air fryer basket.
  • Air fry 400 for 6-8 min per side, depending on how large your chicken breasts are.
  • Mix the buffalo sauce ingredients.
  • Toss the cooked chicken in sauce, allow it to rest in the Buffalo sauce for 5 minutes.
  • Cut the chicken into thin slices and return it to the sauce.

Assemble the Tacos

  • Heat avocado oil in a large cast iron pan, or another non-stick pan or griddle to medium-high heat for 2-3 minutes.
  • Add the taco shells 2-3 at a time and heat for 30-45 seconds per side. The goal is to heat them and brown them a little.
  • For each taco: Add 1-2 large spoonfuls of blue cheese dressing, a generous amount of lettuce, the chicken with some hot sauce, and other optional toppings like cilantro.
  • Leftover sauce can be served with the wrap in a dipping cup along with extra blue cheese.

Notes

  • Use the ideas below to add some variety to this recipe:
    • Instant pot buffalo chicken tacos: Use my shredded buffalo chicken recipe to cook chicken breasts or chicken thighs in your pressure cooker for your tacos.
    • Buffalo chicken tacos with coleslaw: Swap the lettuce in this recipe for my low-carb coleslaw - this easy recipe uses coleslaw mix from the store and a sugar substitute (but you can use whatever sweetener you prefer).
    • Mini buffalo chicken tacos: Use mini tortillas or tortillas for street tacos.

Nutrition

Calories: 264kcal | Carbohydrates: 16g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 990mg | Potassium: 454mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1555IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Let us know how it was!