Crispy Buffalo Chicken Tacos with Zesty Cilantro Ranch: Your Ultimate Taco Night Guide
Transform your ordinary taco night into an extraordinary culinary experience with these incredibly delicious and easy-to-make buffalo chicken tacos. Featuring perfectly crisped chicken and a vibrant, zesty cilantro ranch, this recipe is guaranteed to be a crowd-pleaser that will have everyone asking for seconds!
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About These Buffalo Chicken Tacos
We all have those moments when a craving hits for something bold, a little spicy, yet utterly comforting. These Buffalo Chicken Tacos are designed to be your new culinary obsession for exactly those days. They flawlessly blend the fiery zest of classic buffalo sauce with succulent, tender shredded chicken, all perfectly balanced by a cool, tangy, and incredibly fresh cilantro jalapeño ranch sauce.
The magic starts with how effortlessly the tender, saucy buffalo chicken filling comes together. Whether you prefer the speed of an Instant Pot or the leisurely pace of a slow cooker, simply combine chicken breasts with a robust blend of spices and buffalo sauce, then let your appliance do the heavy lifting. But we don’t stop there! To elevate these tacos to the next level, we give the chicken a quick broil, adding a delightful crispy texture that perfectly complements the tender interior. A few simple, fresh taco toppings are all you need to complete these warm, inviting flour tortillas.
Let’s be honest, taco nights can sometimes feel a bit predictable. But these Buffalo Chicken Tacos are a game-changer, offering a vibrant twist that will awaken your tastebuds. Each bite delivers a delightful kick from the buffalo sauce, immediately soothed by the herbaceous, creamy cilantro ranch. It’s a symphony of flavors and textures – comforting yet exciting, familiar yet refreshingly new. Get ready for a taco night that’s anything but ordinary!
Ingredients You’ll Need
Creating these sensational buffalo chicken tacos requires a straightforward list of ingredients, easily found at any grocery store. Here’s a closer look at what makes this recipe so special:
- Chicken: For the heart of our tacos, opt for boneless, skinless chicken breasts. Their lean texture shreds beautifully and absorbs the buffalo flavor perfectly. If you prefer a richer flavor, boneless, skinless chicken thighs can also be used, offering a slightly juicier result.
- Hot Sauce: There’s only one true choice for authentic buffalo flavor: Frank’s Red Hot Sauce! Its classic cayenne pepper base delivers that signature tang and heat that defines buffalo dishes. Don’t compromise on this one!
- Spices: A simple yet effective blend of garlic powder, onion powder, and salt seasons the chicken, enhancing its natural savory notes. For the creamy cilantro ranch, we’ll use dried parsley, dried dill, garlic powder, onion powder, and kosher salt to build layers of herbaceous, aromatic flavor.
- Butter: Unsalted butter is preferred for the buffalo chicken, as it adds richness and helps create that luscious sauce. If using salted butter, remember to omit the extra pinch of salt for the chicken to prevent over-seasoning.
- Sour Cream: This forms a key part of the ranch sauce’s creamy base. For a lighter or dairy-free alternative, plain Greek yogurt can be substituted, providing a similar tang and richness.
- Mayonnaise: The second essential component for our decadent cilantro ranch. Use your favorite full-fat mayonnaise for maximum creaminess and flavor, or a light version if preferred.
- Buttermilk: The secret to truly authentic ranch! Buttermilk contributes a unique tangy flavor and the perfect pourable consistency, ensuring your ranch is smooth and velvety.
- Pickled Jalapeños: These delightful peppers infuse the ranch with a touch of bright acidity and a gentle, palatable heat. If you only have fresh jalapeños, simply slice them thinly and add them to the blend for a fresh, spicy kick.
- Cilantro: Absolutely crucial for the “cilantro” ranch! Fresh cilantro leaves are non-negotiable here; their vibrant, citrusy, and slightly peppery notes are fundamental to the sauce’s distinct flavor. Pack them tightly when measuring to ensure maximum freshness.
- Lime Juice: Freshly squeezed lime juice brightens both the ranch and the finished tacos. It adds a crucial zing that cuts through the richness and heat, uplifting all the flavors.
- Toppings: The fun part! Get creative with toppings like crunchy shredded cabbage (a mix of green and purple adds great color!), creamy sliced avocado, thinly sliced green onions, and additional freshly chopped cilantro. These add essential texture, freshness, and visual appeal.
Essential Equipment for This Recipe
To make these buffalo chicken tacos as easy and efficient as possible, a few key kitchen tools will come in handy:
- Instant Pot or Slow Cooker: For cooking the buffalo chicken, you have two excellent choices. An Instant Pot (like the Instant Pot Ultra or Duo models) offers speed and convenience, while a slow cooker provides a hands-off, all-day cooking method. Both deliver exceptionally tender shredded chicken.
- Food Processor or High-Speed Blender: A food processor or a high-speed blender (like a Vitamix) is essential for achieving the perfectly smooth and creamy consistency of our cilantro ranch sauce.
- Baking Sheet and Aluminum Foil: You’ll need these to line your baking sheet when broiling the chicken to achieve that desirable crispy texture, making cleanup a breeze.
- Cutting Board & Sharp Knife: For prepping your chicken and toppings.
Here’s How to Make Buffalo Chicken Tacos
Making these sensational tacos is simpler than you might think! Follow these steps for a perfectly flavored and textured meal:
Step 1: Prepare the Buffalo Chicken
Begin by placing your boneless, skinless chicken breasts directly into the insert of your Instant Pot. In a separate small bowl, whisk together the Frank’s Red Hot Sauce with garlic powder, onion powder, and a pinch of salt until well combined. This flavorful mixture will be the base of your buffalo sauce. Pour this spicy concoction evenly over the chicken, then dot the top with the tabs of unsalted butter. The butter will melt into the sauce, adding richness and a silky texture.
Secure the lid on your Instant Pot and set it to cook on High pressure for 15 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes before carefully performing a manual release of any remaining pressure. This natural release helps keep the chicken tender and juicy. Carefully remove the cooked chicken to a cutting board and use two forks to shred it into bite-sized pieces.
While the chicken is being shredded, don’t discard the liquid in the Instant Pot insert! Whisk this remaining sauce to combine any settled ingredients. Set the Instant Pot to the Sauté function and simmer the sauce, stirring occasionally, for about 5 minutes, or until it has thickened to your desired consistency. Finally, return the shredded chicken to the thickened sauce, stirring well to ensure every piece is thoroughly coated in that irresistible buffalo goodness. This step ensures maximum flavor in every bite.
Step 2: Whip Up the Cilantro Ranch
While your chicken is cooking away, it’s the perfect time to prepare the creamy, zesty cilantro ranch. Combine all the ingredients for the ranch sauce – sour cream, mayonnaise, buttermilk, dried parsley, dried dill, garlic powder, onion powder, pickled jalapeños, fresh cilantro leaves, kosher salt, and fresh lime juice – in a food processor or high-speed blender. Process until the mixture is perfectly smooth and creamy. Taste and adjust seasoning if needed. The fresher the cilantro and lime, the more vibrant your ranch will be!
Step 3: Achieve Crispy Chicken
For that essential textural contrast, we’ll crisp up the buffalo chicken. Transfer the sauced shredded chicken and spread it in a single layer on a baking sheet lined with aluminum foil (for easy cleanup!). Place the baking sheet under your broiler and cook for 10 to 15 minutes. Keep a very close eye on it, as broiler temperatures vary, and chicken can brown quickly. You’re looking for beautifully browned edges and a slightly crispy texture. This step adds an incredible depth of flavor and a satisfying bite to your tacos.
Step 4: Assemble Your Tacos
Now for the best part – assembly! Warm your flour tortillas (we highly recommend charring them for an extra layer of flavor – see tips below!). Spoon a generous amount of the crispy buffalo chicken into each tortilla. Top with crunchy shredded cabbage, creamy chopped avocado, a squeeze of fresh lime juice, a sprinkle of extra cilantro, and, of course, a liberal drizzle of that homemade cilantro ranch. Serve immediately and enjoy the explosion of flavors!
More tacos to chow down on: Shredded Beef Tacos | Fried Avocado Tacos | Instant Pot Chipotle Chicken Tacos | Guacamole Tacos
Tips for Perfect Buffalo Chicken Tacos
- Don’t Skimp on the Broiling: While the chicken is already cooked and delicious, the broiling step is crucial for adding texture. Those crispy, slightly charred bits of chicken are what elevate these tacos from good to unforgettable. Just watch it closely to prevent burning!
- Fresh is Best for Ranch: While dried spices work for the chicken, ensure your cilantro and lime juice for the ranch are fresh. This makes a huge difference in the vibrant flavor of the sauce.
- Season to Taste: Always taste your buffalo chicken sauce and cilantro ranch, adjusting salt, spice, or tanginess as needed. Everyone’s preference is different, and a perfectly seasoned sauce makes all the difference.
- Warm Your Tortillas Properly: Cold, stiff tortillas are a no-go. Whether you char them over an open flame, warm them in a dry pan, or wrap them in a damp paper towel and microwave them, ensure they are pliable and warm for the best taco experience.
- Prep Ahead: Both the buffalo chicken (before broiling) and the cilantro ranch can be made a day or two in advance, making assembly on taco night incredibly quick and easy.
Recipe Variations to Try
These buffalo chicken tacos are fantastic as is, but feel free to customize them to your liking with these delicious variations:
- Spicier Kick: For those who love extra heat, add a dash of cayenne pepper to the buffalo chicken sauce, or finely chop a fresh jalapeño and mix it into the chicken after shredding.
- Milder Flavor: If you prefer less heat, reduce the amount of Frank’s Red Hot Sauce and replace some with chicken broth. You can also use fewer pickled jalapeños in the ranch or omit them entirely.
- Cheese, Please! While not traditional for a buffalo chicken taco, a sprinkle of crumbled blue cheese or shredded Monterey Jack cheese can add another layer of flavor and creaminess.
- Creamy Coleslaw Topping: Instead of plain shredded cabbage, make a quick coleslaw by tossing shredded cabbage with a bit of mayo, a splash of apple cider vinegar, and a pinch of sugar.
- Grilled Chicken: If you don’t have an Instant Pot or slow cooker, you can grill or pan-cook chicken breasts, then shred and toss them with the buffalo sauce mixture.
- Different Proteins: This recipe works well with other proteins too! Try shredded pork or even firm tofu for a vegetarian option, adjusting cooking times as needed.
Frequently Asked Questions (FAQs)
Won’t My Instant Pot Have a Burn Notice with That Little Liquid?
This is a common and valid concern, but rest assured, your Instant Pot will not give a burn notice with this recipe! The chicken itself releases a significant amount of its own juices as it cooks under pressure. Combined with the melting butter, this creates enough liquid to prevent the burn warning and ensure the chicken cooks perfectly without scorching. It’s a magic trick of pressure cooking!
Can I Make the Buffalo Chicken in the Slow Cooker/Crockpot?
Absolutely! This recipe adapts beautifully to a slow cooker or crockpot, offering a wonderful hands-off approach. To prepare, simply add the chicken breasts, the whisked hot sauce mixture, and the butter tabs to your slow cooker. Cover and cook on low for 3 to 4 hours, or on high for 1 to 2 hours, until the chicken is fork-tender and easily shreddable. Remove the chicken and shred it on a cutting board.
To reduce the sauce, you’ll transfer the liquid from the slow cooker insert to a saucepan. Place it over medium-high heat on your stovetop and simmer, stirring occasionally, until it has reduced and thickened to your liking. Once the sauce is reduced, return the shredded chicken to the pan and stir to ensure every piece is thoroughly coated. This extra step ensures your slow cooker buffalo chicken is just as rich and flavorful as the Instant Pot version.
Should I Use Corn or Flour Tortillas?
This is a matter of personal preference, but I find that the rich, juicy buffalo chicken truly shines when paired with a charred flour tortilla. If you have a gas range, charring flour tortillas is incredibly easy and adds an amazing smoky flavor and pliable texture. Simply hold each flour tortilla directly over an open flame for about 15 to 20 seconds per side, until it puffs slightly and develops beautiful charred spots. It’s an absolute game-changer for taco texture!
If you prefer corn tortillas, they will certainly work. However, make sure to soften them properly before serving. You can do this by wrapping a stack of corn tortillas in a damp paper towel and microwaving them for 30-60 seconds, or by quickly heating them in a dry pan until they become more pliable and less prone to breaking.
What Should I Do with Any Leftover Buffalo Chicken?
The beauty of this recipe is that any leftover buffalo chicken is incredibly versatile! You can absolutely make more tacos, but the possibilities extend far beyond. Here are just a few ideas to use up that delicious spicy shredded meat:
- Sandwiches & Sliders: Pile it high on toasted buns with a drizzle of ranch and some coleslaw for a fantastic sandwich or slider.
- Wraps & Burritos: Roll it up in a large tortilla with lettuce, cheese, and ranch for a quick lunch wrap or a hearty burrito.
- Quesadillas: Layer it between two tortillas with some cheese for a cheesy, spicy quesadilla.
- Salads: Add it cold to a crisp green salad with some blue cheese crumbles for a lighter meal.
- Stuffed Sweet Potatoes: Bake a sweet potato until tender, then stuff it with buffalo chicken and a dollop of ranch.
- Nachos: Spread tortilla chips on a baking sheet, top with buffalo chicken, cheese, and bake until melted. Finish with ranch and other toppings.
The options truly are endless with this flavorful shredded chicken!
Need some inspiration for dinner? Check out my main dish recipe page!
What to Serve with Buffalo Chicken Tacos
These buffalo chicken tacos are a meal in themselves, but pairing them with the right sides and garnishes can elevate your dining experience. The zesty jalapeño cilantro ranch is, without a doubt, a MUST-HAVE for drizzling generously over these tacos. Its cooling creaminess perfectly complements the spicy chicken. We also love adding a vibrant mix of shredded green and purple cabbage for extra crunch and color, creamy chopped avocado, and a final sprinkle of fresh cilantro. You can even serve extra ranch on the side for dipping!
If cilantro ranch isn’t your preferred topping, a sprinkle of sharp blue cheese crumbles or a drizzle of classic blue cheese dressing offers another fantastic flavor pairing that’s traditional with buffalo dishes.
For accompanying sides, consider classic Mexican-inspired dishes that balance the heat. Options like fluffy Mexican rice, smoky charred corn, savory fried Mexican potatoes, or simple black or pinto beans are all excellent choices. Roasted vegetables can also add a healthy and delicious element to your meal. For a refreshing contrast, a light and bright watermelon feta salad provides a sweet and salty counterpoint that is especially delightful with spicy food.
And to complete the experience, a cooling beverage is essential. This refreshing cucumber margarita is an ideal pairing, offering a crisp, cool sip that beautifully tames the heat of the tacos.
How to Store This Recipe
Proper storage ensures you can enjoy these delicious tacos for days to come. It’s best to store the components separately to maintain freshness and texture:
- Shredded Chicken: Store the cooled shredded buffalo chicken, along with any extra sauce, in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, you can warm it on the stovetop or in the microwave. For best results and to regain some crispiness, briefly broil or pan-fry the reheated chicken before serving.
- Cilantro Ranch: The homemade cilantro ranch dressing will keep beautifully in an airtight container in the refrigerator for up to 1 week. Give it a good stir before serving, as some separation might occur.
- Toppings: Store shredded cabbage, chopped avocado, and other fresh toppings in separate airtight containers in the refrigerator. Avocado tends to brown quickly, so it’s best to chop it right before serving or store it with a squeeze of lime juice.
More Delicious Chicken Recipes to Try Out
If you loved these buffalo chicken tacos, you’re in for a treat with these other fantastic chicken recipes:
- Spicy and perfectly crispy, these Korean BBQ chicken wings are a top appetizer that we enjoy year-round, perfect for sharing or a game day spread.
- A savory and incredibly tender smoked whole chicken is an impressive yet straightforward dish, ideal for a satisfying weeknight meal or a backyard BBQ gathering.
- Need a comforting recipe that comes together quickly? This hearty Instant Pot chicken stew is a fantastic choice, delivering warmth and flavor with minimal effort.
Finally, if you make this buffalo chicken tacos recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I absolutely love hearing about your culinary successes and genuinely take the time to respond to every single comment. Your feedback is invaluable!
Feel free to drop any questions below as well – I’m always happy to help!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you create the recipe! It brings me so much joy to see these recipes come to life in your kitchens – scrolling through your photos is truly my favorite part. It genuinely means the world to me!
Buffalo Chicken Tacos
Equipment
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Instant Pot Max
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Utility Cutting Board
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8-Inch Chef’s Knife
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9-Cup Food Processor
Ingredients
- 2 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 cups Frank’s Red Hot Sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of salt
- 4 Tbsp unsalted butter cut into 4 tabs
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayo
- 1/4 cup buttermilk
- 1 Tbsp dried parsley
- 2 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 cup pickled jalapeños
- 1/2 cup fresh cilantro leaves packed tightly
- 1 tsp kosher salt
- 2 tsp fresh lime juice
- flour tortillas
- shredded cabbage green and purple
- cilantro
- avocado
- lime wedges
Instructions
Buffalo Chicken
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1. Place chicken in the Instant Pot insert.
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2. In a small bowl, whisk together Frank’s Red Hot Sauce, garlic powder, onion powder, and pinch of salt. Pour hot sauce mixture over chicken. Place tabs of butter on top of the chicken.
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3. Close the lid and cook on High pressure for 15 minutes. Naturally release pressure for 5 minutes before manually releasing any remaining pressure.
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4. Remove chicken to a cutting board and shred with two forks.
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5. Whisk together the sauce in the bottom of the insert. Set to Sauté and cook until thickened, about 5 minutes.
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6. Add the shredded chicken back to the insert, stirring to coat the chicken well with the sauce.
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7. Transfer shredded chicken and sauce to a baking sheet lined with aluminum foil. Broil for 10-15 minutes until browned and crispy.
Creamy Cilantro Ranch
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1. While chicken cooks, make the dressing. Combine all ranch ingredients in a food processor or blender and process until smooth.
Assembly
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1. Add buffalo chicken to warmed flour tortillas. Top with avocado, shredded cabbage, a squeeze of lime juice, extra cilantro and a drizzle of ranch dressing. Serve immediately.
Video
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