Crispy Buffalo Chicken Tacos with Homemade Ranch
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.
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
- ⅔ 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 INFORMATION: The nutrition information listed below is an estimate per taco and includes 1/12 of the homemade ranch. The nutrition info may vary slightly depending on the brand of tortillas and buffalo sauce that you use.
Nutrition
Calories: 265kcal | Carbohydrates: 15g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 66mg | Sodium: 686mg | Potassium: 161mg | Fiber: 3g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 13mg | Calcium: 215mg | Iron: 1mg