Game days are immediately upgraded with some Crispy Buffalo Chicken Tacos! These oven-baked tacos bring big flavor and crispy textures without the fuss of frying. The filling is made from ground chicken, sneaky cauliflower rice and buffalo sauce, then it’s stuffed inside corn tortillas with a blend of Monterey Jack and cheddar cheese. Dunk them in a homemade ranch dipping sauce and you’ve got tacos that hit the perfect balance of comforting and nourishing.
It’s been wayyyy too long since I’ve created a new crispy baked taco, so in honor of the Super Bowl coming up, I had to bring ’em back! Naturally this football friendly version is buffalo chicken flavored and paired with a creamy, dreamy homemade ranch dipping sauce (sorry to all the people who believe bleu cheese is the proper pairing with buffalo chicken).
Just like all my other crispy baked taco recipes, this one is filled with hidden veggies, lots of protein and plenty of melty cheese. And rather than being fried, these buffalo chicken tacos are oven-baked until perfectly golden and crispy on both sides. They are spicy and tangy, but are especially delicious when dunked into an herby ranch sauce that just balances everything right out.
These were a major win with my football and buffalo chicken loving husband, and one of the easiest and yummiest ways to add more protein and fiber into his diet. Plus, by using corn tortillas, these crispy buffalo chicken tacos are also naturally gluten free too! Thankfully this recipe makes 12 tacos because I promise you’re gunna wanna go back for seconds…or thirds hehe. Enjoy y’all!
Why You’ll Love these Crispy Buffalo Chicken Tacos with Homemade Ranch
- They are the best addition to your game day lineup!
- These tacos are oven-baked, not fried, until perfectly golden and crispy.
- They are spicy and tangy, then balanced out with a creamy and herby ranch sauce.
- Each taco is loaded with 15g of protein, and hidden veggies for extra fiber!
- They are naturally gluten free by using corn tortillas.
What You Need to Make these Crispy Baked Buffalo Chicken Tacos
For the Crispy Buffalo Chicken Tacos with Hidden Veggies:
- Olive Oil: Or avocado oil, for sautéing the onion and cauliflower rice in.
- Yellow Onion:
- Frozen Cauliflower Rice: We are giving these buffalo chicken tacos a fiber boost through some hidden cauliflower rice! No need to thaw it beforehand.
- Garlic: Fresh minced is best, but you could also substitute about 1/2 tsp garlic powder if that’s all you have on hand.
- Ground Chicken: I always prefer 92% lean, as I think 99% lean is just too dry. You can also substitute ground turkey…but then these would be buffalo turkey tacos lol.
- Paprika, Kosher Salt & Black Pepper: The paprika enhances the buffalo flavor without having to add more liquid which would prevent the tacos from getting crispy.
- Buffalo Wing Sauce: I love and use Primal Kitchen, but Frank’s wing sauce also works!
- Corn Tortillas: Go for ones that have about a 6″ diameter. Corn tortillas are my favorite for a naturally gluten free option, but you can also experiment with small flour tortillas or almond flour tortillas if you prefer — beware that cook time may need to be adjusted!
- Monterey Jack & Sharp Cheddar Cheese: Freshly grated does melt a bit better, but you can also use a store-bought pre-shredded cheddar jack blend for convenience.
For the Homemade Ranch Dipping Sauce:
- Sour Cream: The base of our homemade ranch dipping sauce is sour cream for a rich, creamy and tangy flavor! Full-fat plain greek yogurt or skyr is a good substitute.
- Fresh Parsley, Dill & Chives: Fresh herbs really make this ranch pop, but in a pinch you can substitute 1 tsp each of dried parsley and dill, and 1/2 tsp of dried chives.
- Garlic: Once again, I prefer fresh minced but about 1/4 tsp garlic powder works too!
- Milk: To thin out the sauce. 2% or whole milk preferred.
- Onion Powder, Kosher Salt & Black Pepper: Don’t be shy with the kosher salt…it really enhances all the other flavors!
How To Make these Crispy Buffalo Chicken Tacos with Homemade Ranch
Saute Onion, Garlic & Cauliflower Rice:
First, preheat your oven to 425F and line two baking sheets (or one extra-large baking sheet) with parchment paper. Then, bring a large pan to medium heat and add enough oil to lightly coat the pan. Once hot, add onion and cauliflower rice and season with a pinch of kosher salt. Sauté, stirring occasionally, for about 4-5 minutes. Add garlic, stir, and cook until fragrant, 1 more minute.
Add in Ground Chicken & Buffalo Sauce:
Add in the ground chicken along with the paprika, kosher salt & black pepper. Use your spatula to break the ground chicken into small pieces, and cook until browned through. Next, add in the buffalo sauce, stir until combined, and remove from the heat.
Combine Shredded Cheeses:
Mix together both cheeses in a small bowl to ensure they’re evenly combined. You can also use a pre-shredded bag of cheddar jack cheese, although I find that freshly shredded melts a bit better!
Warm the Tortillas:
It’s important to warm your tortillas before assembling to ensure they don’t break. I recommend doing this in several batches, so that they stay warm. Wrap a few of your corn tortillas in a damp paper towel and microwave for 30-45 seconds, until warm and pliable. Then, place them onto your prepared baking sheet and spray both sides of each tortilla lightly with oil.
Assemble Buffalo Chicken Tacos:
Working quickly, add a thin layer of cheese to one half of each tortilla. Then, layer on a few spoonfuls of the buffalo chicken mixture, followed by another thin layer of cheese on top. Fold the tortillas in half and press down firmly so that it stays closed. Repeat the process with the remaining tortillas, warming them up right before you’re ready to assemble.
Bake Tacos until Crispy:
Next, transfer baking sheet(s) to the oven for 10-12 minutes, then gently flip and continue baking for 10-12 more minutes, until crispy. Some of the filling may ooze out, and that’s okay!
Prepare Homemade Ranch & Enjoy:
While the tacos are baking, prepare the homemade ranch dipping sauce by stirring together all ingredients in a small bowl or jar. Allow the tacos to cool for several minutes before dipping into the ranch, and enjoying!
Frequently Asked Questions:
- What size corn tortillas should I use? Can I use flour instead? Standard corn tortillas, about 6″ in diameter are what you want here. Similar-sized flour tortillas should also work, but cook time may need to be adjusted!
- Can I use ground turkey instead? Of course! Just go for 93% lean, NOT 99% lean.
- Can I use dried herbs in the ranch sauce? Yes, you can substitute dried herbs in a ratio of 3:1 fresh-to-dried, although I definitely prefer fresh if you have it!
- Can I substitute greek yogurt for the sour cream? Yes, for a lighter option you can use full-fat plain greek yogurt or skyr.
How Should I Store Leftovers?
Although these crispy buffalo chicken tacos are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for 4-5 days. I recommend storing the homemade ranch in a separate container, for up to 5 days. For a quick re-heat option, you can microwave the tacos but they will become a bit soggy. If you have more time and want to ensure they stay crispy, the air fryer or oven is your best bet! Try re-heating at 350-375F for 5 mins (air fryer) or 8-12 minutes (oven).
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Crispy Taco Recipes?
- Crispy Black Bean and Cheese Tacos
- Crispy Beef Tacos with Hidden Veggies
- Crispy Cheesy Chipotle Chicken Tacos
Crispy Buffalo Chicken Tacos with Homemade Ranch
Equipment
- cheese grater
- large pan
- spatula
- paper towels
- 2 baking sheets
- parchment paper
- small bowl or jar
- spoon or whisk
Ingredients
For the Crispy Buffalo Chicken Tacos:
- olive oil or avocado oil
- ½ large yellow onion finely diced
- 8 oz frozen cauliflower rice
- 3 garlic cloves minced
- 1 lb ground chicken (92% lean)
- ½ tsp paprika
- kosher salt & black pepper to taste
- â…” cup buffalo wing sauce
- 12 corn tortillas
- 5 oz shredded monterey jack cheese
- 5 oz shredded sharp cheddar cheese
For the Homemade Ranch:
- ½ cup sour cream
- 1 tbsp fresh chopped parsley or 1 tsp dried
- 1 tbsp fresh chopped dill or 1 tsp dried
- ½ tbsp fresh chopped chives or ½ tsp dried
- 2 garlic cloves minced
- 1 ½ tbsp milk
- ¾ tsp kosher salt
- ½ tsp onion powder
- ¼ tsp black pepper
- juice from ½ lemon
Instructions
- First, preheat your oven to 425F and line two baking sheets (or one extra-large baking sheet) with parchment paper. Then, bring a large pan to medium heat and add enough oil to lightly coat the pan. Once hot, add onion and cauliflower rice and season with a pinch of kosher salt. Sauté, stirring occasionally, for about 4-5 minutes. Add garlic, stir, and cook until fragrant, 1 more minute.olive oil, ½ large yellow onion, 8 oz frozen cauliflower rice, 3 garlic cloves
- Add in the ground chicken along with the paprika, kosher salt & black pepper. Use your spatula to break the ground chicken into small pieces, and cook until browned through. Next, add in the buffalo sauce, stir until combined, and remove from the heat.1 lb ground chicken, ½ tsp paprika, kosher salt & black pepper, ⅔ cup buffalo wing sauce
- Mix together both cheeses in a small bowl to ensure they're evenly combined. You can also use a pre-shredded bag of cheddar jack cheese, although I find that freshly shredded melts a bit better!5 oz shredded monterey jack cheese, 5 oz shredded sharp cheddar cheese
- It's important to warm your tortillas before assembling to ensure they don't break. I recommend doing this in several batches, so that they stay warm. Wrap a few of your corn tortillas in a damp paper towel and microwave for 30-45 seconds, until warm and pliable. Then, place them onto your prepared baking sheet and spray both sides of each tortilla lightly with oil.12 corn tortillas
- Working quickly, add a thin layer of cheese to one half of each tortilla. Then, layer on a few spoonfuls of the buffalo chicken mixture, followed by another thin layer of cheese on top. Fold the tortillas in half and press down firmly so that it stays closed. Repeat the process with the remaining tortillas, warming them up right before you're ready to assemble.
- Transfer baking sheet(s) to the oven for 10-12 minutes, then gently flip and continue baking for 10-12 more minutes, until crispy. Some of the filling may ooze out, and that's okay!½ cup sour cream, 1 tbsp fresh chopped parsley, 1 tbsp fresh chopped dill, ½ tbsp fresh chopped chives, 2 garlic cloves, 1 ½ tbsp milk, ¾ tsp kosher salt, ½ tsp onion powder, ¼ tsp black pepper, juice from ½ lemon
- While the tacos are baking, prepare the homemade ranch dipping sauce by stirring together all ingredients in a small bowl or jar. Allow the tacos to cool for several minutes before dipping into the ranch, and enjoying!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Followed the recipe all the way through. The flavors were incredible! When cooking in the oven I started to smell smoke, I used parchment paper to line my baking sheets… wouldn’t recommend parchment paper at that high of heat. When the taco’s started “oozing” it got really messy & freaked me out. My husband recommends I cook them in a pan on the stove top next time. Overall was happy with both flavors in the taco & ranch. Had roasted broccoli as the side.
Hi Jennifer! Typically parchment paper is safe in the oven up to 425F but maybe your oven runs a bit hotter! I know what you mean about the oozing being stressful though, so you pan-searing them could work too! They might be a little less crispy but still delicious 🙂