These Pulled Buffalo Chicken Tacos are here to spice up your taco night — literally! This easy, 30-minute meal features moist shredded chicken tossed in spicy and tangy buffalo sauce. It’s then served on corn tortillas with homemade coleslaw for the perfect balanced bite! They’re equally as delicious for game day as they are for an affordable weeknight dinner.
Welcome back to the 4th episode of my 10 days of $10 meals series! I don’t think my husband would allow me to complete this series without sneaking in something buffalo chicken. So this one’s for Kyle, and all you other buffalo-obsessed people out there! Make this recipe for an easy game day dinner or just enjoy it on Taco Tuesday.
These pulled buffalo chicken tacos are shockingly easy, quick and affordable yet pack in bold flavor and all the nutrients you need. The chicken thighs first go for a boil in the buffalo wing sauce, which keeps them moist and juicy. Then, they’re shredded and tossed back in with the spicy and tangy sauce. Serve it with a homemade coleslaw and plop it onto some warm corn tortillas and you’re done!
If you end up trying these buffalo pulled chicken tacos and loving them…don’t you worry, I have plenty of other taco recipes for you to try next! Among my favorites are these crispy baked beef tacos with hidden veggies, elote chicken tacos, crispy cheesy chipotle chicken tacos, air fryer bang bang shrimp tacos and thai peanut chicken tacos. You really can’t go wrong with a taco moment! Cheers!
Why You’ll Love these Pulled Buffalo Chicken Tacos
- They are full of spicy, smoky flavor!
- You can have these tacos on the table in just 30 minutes, with minimal effort.
- This is a budget-friendly meal that costs less than $10 total!
- The spicy pulled buffalo chicken is balanced out with a creamy coleslaw.
- You don’t need an instant pot or crockpot to make this pulled buffalo chicken…just a pot will do!
- It’s the perfect Taco Tuesday dinner, or game day meal.
- They are high in protein and gluten free.
What You Need to Make these Buffalo Pulled Chicken Tacos
For the Pulled Buffalo Chicken:
- Boneless, Skinless Chicken Thighs: I chose thighs over breast here because it cooks quicker, stays moister and is cheaper! But feel free to substitute an equal amount of breast – you just may have to increase the cook time by 5 minutes.
- Buffalo Wing Sauce: Any brand will do, but I usually reach for the Whole Foods brand because it’s actually cheaper than Frank’s!
- Smoked Paprika, Garlic Powder, Onion Powder & Kosher Salt: These spices are optional, as the buffalo wing sauce already has a lot of flavor on its own. However, if you want to take it up a notch and add even more heat, toss in these spices!
For the Coleslaw:
- Coleslaw Mix: Just buy a 12oz bag of coleslaw mix from the produce section of your grocery store to save time!
- Green Onion: Adding chopped green onion into the slaw adds flavor, without being quite as pungent and overwhelming as traditional yellow or red onion.
- Sour Cream: The creamy element of this coleslaw is sour cream. I personally use the Hood brand. Feel free to substitute full-fat plain greek yogurt or skyr if you prefer.
- White Vinegar: A bit of acidity for the slaw. You could also use fresh lemon juice.
- Dried Dill, Dried Parsley, Garlic Powder, Onion Powder, Kosher Salt & Black Pepper: These seasonings are inspired by ranch which is the perfect pairing with buffalo chicken, in my opinion!
For the Tacos:
- Small Corn Tortillas: I like to serve these pulled buffalo chicken tacos on corn tortillas to keep the recipe gluten free, but flour tortillas work too.
- Green Onion: A bit more chopped green onion for garnish. Parsley is delicious too!
How To Make these Pulled Buffalo Chicken Tacos
Cook Buffalo Chicken on Stovetop:
First, add chicken thighs to a medium pot. Try to spread them out so that there’s minimal overlap. Sprinkle seasonings evenly over the top of the chicken, if using. Then, pour in the buffalo sauce and make sure that the chicken is fully submerged. Bring the heat to medium. Once the buffalo sauce begins to bubble, cover the pot with a lid and reduce the heat to medium-low for about 20 minutes, or until chicken is done through.
Prepare Coleslaw:
Meanwhile, prepare the coleslaw by whisking together the sour cream, vinegar & spices in a large bowl. Then, add in the coleslaw mix and green onion. Toss with tongs until coated. Taste and adjust the amount of salt & pepper as needed.
Pull the Chicken & Reduce the Buffalo Sauce:
Once chicken is done cooking, remove it from the pot and transfer it to a medium bowl. Then, shred it with two forks. While you’re shredding the chicken, bring the pot with the buffalo sauce to medium heat and allow it to reduce for about 5 minutes. Add shredded chicken back to the pot and toss with the buffalo sauce. Remove from heat.
Warm the Tortillas:
Next, warm up your tortillas – my preferred method is adding them to a pan over medium-high heat for about 45 seconds per side. You can also wrap them in a damp paper towel and microwave them until warm and pliable.
Assemble your Pulled Buffalo Chicken Tacos:
Finally, assemble your tacos with a generous amount of coleslaw and pulled buffalo chicken. You may have extra slaw, depending on how loaded you make your tacos. Garnish with more chopped green onion and enjoy!
Can I make these Tacos Dairy Free?
Absolutely! These pulled buffalo chicken tacos are already gluten free and they can easily be made dairy free with one small swap. Simply switch out the sour cream for a vegan sour cream, thick yogurt or even mayo! If you try this, let me know how it goes in the comments below.
Can I use Rotisserie Chicken Instead?
Of course! These pulled buffalo chicken tacos can definitely be made with pre-cooked/pre-shredded chicken such as rotisserie chicken. However, it will likely be more expensive so if you’re looking to keep this under $10, then I recommend utilizing chicken thighs as listed in the recipe.
If you’re using rotisserie chicken, then you can skip steps 1 and 2 and simply toss the shredded chicken in buffalo sauce. I’d recommend decreasing the amount of buffalo sauce – try about 1/2 cup...you can always add more if needed! If you want it to be warmed up, add it to a pot and bring it to medium heat for just a few minutes.
Cost Breakdown for this Budget-Friendly Meal:
These Pulled Buffalo Chicken Tacos are the fourth recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.
- Boneless, Skinless Chicken Thighs
- $3.99/lb (Star Market)
- Buffalo Wing Sauce:
- $3.79/12oz (Whole Foods)
- 6oz = $1.90
- Coleslaw Mix:
- $1.99/bag (Star Market)
- Green Onion:
- $0.99/bunch (Trader Joe’s)
- 1/2 cup = $0.33
- Sour Cream:
- $2.99/16oz (Star Market)
- 1/2 cup = $0.75
- Corn Tortillas:
- $3.49/30 tortillas (Star Market)
- 6 tortillas =$0.70
TOTAL PRICE = $9.66 (or $3.22/serving)
How Should I Store Leftover Pulled Buffalo Chicken Tacos?
If you have any leftover, I recommend storing the pulled buffalo chicken in a separate airtight container than the coleslaw. Then when you’re ready to eat, you can re-heat the pulled buffalo chicken in the microwave (or just enjoy it cold), warm up your corn tortillas, and assemble your tacos with the slaw! These will stay good in the fridge for 4 days.
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 Buffalo Chicken Recipes?
- Buffalo Chicken Smash Burger Tacos
- High-Protein Buffalo Chicken Mac and Cheese
- One-Pan Buffalo Chicken Orzo
- Creamy Buffalo Chicken Casserole
- Buffalo Chicken Chili
- Mini Buffalo Chicken Tortilla Cups
Pulled Buffalo Chicken Tacos
Equipment
- medium pot with lid
- whisk
- medium bowl
- 2 forks
- small pan
Ingredients
For the Pulled Buffalo Chicken:
- 1 lb boneless, skinless chicken thighs excess fat trimmed off
- ¾ cup buffalo wing sauce (6oz)
- ½ tsp smoked paprika (optional)
- ¼ tsp garlic powder (optional)
- ¼ tsp onion powder (optional)
- pinch of kosher salt
For the Coleslaw (you may have extra):
- 12 oz coleslaw mix
- ½ cup chopped green onion
- ½ cup sour cream or full-fat plain greek yogurt/skyr
- 2 tsp white vinegar or lemon juice
- ½ tsp dried dill
- ½ tsp garlic powder
- ¼ tsp dried parsley
- ¼ tsp onion powder
- kosher salt & black pepper to taste
For the Tacos:
- 6 small corn tortillas
- chopped green onion
Instructions
- First, add chicken thighs to a medium pot. Try to spread them out so that there's minimal overlap. Sprinkle seasonings evenly over the top of the chicken, if using. Then, pour in the buffalo sauce and make sure that the chicken is fully submerged.1 lb boneless, skinless chicken thighs, ¾ cup buffalo wing sauce, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, pinch of kosher salt
- Bring the heat to medium. Once the buffalo sauce begins to bubble, cover the pot with a lid and reduce the heat to medium-low for about 20 minutes, or until chicken is done through.
- Meanwhile, prepare the coleslaw by whisking together the sour cream, vinegar & spices in a large bowl. Then, add in the coleslaw mix and green onion. Toss with tongs until coated. Taste and adjust the amount of salt & pepper as needed.12 oz coleslaw mix, ½ cup sour cream, 2 tsp white vinegar, ½ tsp dried dill, ½ tsp garlic powder, ¼ tsp dried parsley, ¼ tsp onion powder, kosher salt & black pepper, ½ cup chopped green onion
- Once chicken is done cooking, remove it from the pot and transfer it to a medium bowl. Then, shred it with two forks. While you're shredding the chicken, bring the pot with the buffalo sauce to medium heat and allow it to reduce for about 5 minutes. Add shredded chicken back to the pot and toss with the buffalo sauce. Remove from heat.
- Warm up your tortillas – my preferred method is adding them to a pan over medium-high heat for about 45 seconds per side. You can also wrap them in a damp paper towel and microwave them until warm and pliable.6 small corn tortillas
- Assemble your tacos with a generous amount of coleslaw and pulled buffalo chicken. You may have extra slaw, depending on how loaded you make your tacos. Garnish with more chopped green onion and enjoy!chopped green onion
Video
Notes
Nutrition
Did you make this recipe?
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