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.
Avocado oil sprayor 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.
Easy crispy buffalo chicken tacos: Add the homemade buffalo sauce to these air fryer frozen chicken tenders right before serving
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.