Pulled Buffalo Chicken Tacos

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.

Servings tacos

Prep Time 5

Cook Time 25

Total Time 30

Equipment

cutting board
knife
medium pot with lid
large bowl
whisk
tongs
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 INFO: The nutrition information listed below is per taco, assuming that you use sour cream instead of greek yogurt. This recipe yields about 3 servings, with 2 large tacos per serving.

Calories: 204kcal

Course: Dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: $10 Meal, 30 Minute Meal, buffalo chicken, Buffalo Sauce, Chicken Thighs, Corn Tortillas, Easy Dinner, Quick & Easy, Slaw, Tacos

Nutrition