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Crispy Buffalo Chicken Tacos Recipe

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4.2 from 1 review

These Crispy Buffalo Chicken Tacos offer a deliciously spicy and creamy twist on a classic favorite. Shredded rotisserie chicken is mixed with tangy Frank’s buffalo sauce and Greek yogurt, then layered with shredded cheddar cheese inside corn tortillas. Baked until perfectly crispy, these tacos are an easy and flavorful meal that can be topped with jalapeño ranch, shredded lettuce, guacamole, pickled red onions, and extra buffalo sauce for added zest.

Ingredients

Chicken Filling

  • 2 cups shredded rotisserie chicken (or cooked chicken)
  • 1/4 cup Frank’s buffalo sauce
  • 2 tablespoons plain Greek yogurt (can use sour cream)
  • 2 green onions, sliced
  • 1/4 teaspoon garlic powder
  • Kosher salt and black pepper, to taste

Tortillas & Cheese

  • 12 corn tortillas
  • 2 1/2 cups shredded cheddar cheese
  • Avocado oil, for greasing pan and brushing on tortillas

Toppings (optional)

  • Jalapeño ranch dressing
  • Shredded lettuce
  • Guacamole
  • Pickled red onions
  • Extra buffalo sauce

Instructions

  1. Preheat oven: Set your oven to 425°F (220°C) to prepare for baking the tacos until crispy.
  2. Make the chicken mixture: In a medium bowl, combine the shredded chicken, Frank’s buffalo sauce, Greek yogurt, sliced green onions, garlic powder, salt, and black pepper. Stir well to evenly coat the chicken with the flavorful sauce.
  3. Prepare the tortillas: Wrap the corn tortillas in a kitchen towel and microwave on high for 45 to 60 seconds to make them soft and pliable for folding. Generously grease a large baking sheet with avocado oil and lay the tortillas in a single layer.
  4. Assemble the tacos: On half of each tortilla, sprinkle 1 tablespoon of shredded cheddar cheese. Top with 2 tablespoons of the buffalo chicken mixture, then add another tablespoon of cheese over the chicken. Fold the tortilla over the filling and gently press to seal the taco.
  5. Brush and bake: Lightly brush the tops of the folded tortillas with avocado oil to help them crisp up. Place the baking sheet in the preheated oven and bake for 18 to 24 minutes, or until the tacos are golden brown and crispy.
  6. Serve: Remove the tacos from the oven and serve hot with your favorite toppings such as jalapeño ranch, shredded lettuce, guacamole, pickled red onions, and extra buffalo sauce for a spicy kick.

Notes

  • Using rotisserie chicken saves time but you can use any cooked shredded chicken.
  • Microwaving the tortillas before baking makes them easier to fold without cracking.
  • Adjust the baking time depending on your oven and desired crispness.
  • For less spice, reduce the amount of buffalo sauce or omit the jalapeño ranch topping.
  • Avocado oil helps achieve a crispy texture and adds a subtle flavor.

Find it online: https://simpleplatter.com/crispy-buffalo-chicken-tacos-recipe/