Buffalo Chicken Tacos are the kind of meal that instantly upgrades taco night. They’ve got the perfect balance—crispy, spicy chicken drenched in buttery hot sauce, cool and crunchy slaw, and creamy blue cheese crumbles tucked into warm, soft tortillas. It’s a flavor explosion that feels indulgent but comes together in just minutes.
This recipe is for those who crave bold, zesty flavors but don’t want to spend hours in the kitchen. Using rotisserie chicken saves time, while a quick homemade Buffalo sauce brings restaurant-level heat right to your table.
Whether you’re feeding a crowd or making a weeknight meal exciting, these tacos always deliver. And if you’re looking for the perfect cooling side, this cucumber salad or a tangy coleslaw will complement every bite.
And let’s talk about why this recipe is having a moment. Buffalo flavors aren’t just for wings anymore—tacos are taking over! According to a recent survey, searches for “Buffalo chicken tacos” have surged by over 60% in the past year. People want quick, flavor-packed meals, and this one ticks all the boxes.
What’s So Special About This Dish?
- Rotisserie Chicken = Easy Life – Shredding a store-bought rotisserie chicken saves so much time without sacrificing flavor.
- That Buffalo Sauce Is Everything – A buttery, spicy blend coats every bite, making these tacos next-level delicious.
- Creamy + Crunchy = Perfection – The tangy slaw and blue cheese balance the heat beautifully.
- Perfect for Any Occasion – Weeknight dinner? Game day? Party food? This recipe fits them all.
- Better Than Takeout – Quick to make, packed with bold flavors, and totally satisfying.
Buffalo Chicken Tacos Recipe
Equipment
- Large skillet or pan
- Mixing bowls
- Whisk
- Tongs
- Cutting board & knife
Ingredients
- 6 tablespoons 3/4 stick unsalted butter
- 1/2 cup hot sauce such as Franks RedHot or Cholula
- 1/2 teaspoon garlic powder
- 1 small or 1/2 large plain rotisserie chicken about 1 3/4 pounds, shredded (about 4 packed cups)
- 3 tablespoons whole milk plain Greek yogurt or sour cream
- 2 tablespoons freshly squeezed lime juice about 1 medium lime
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 packed cups 10 ounces coleslaw mix
- 12 6-inch flour tortillas
- 2 green onions thinly sliced
- 4 ounces blue cheese crumbled (about 1 cup)
Instructions
- Melt butter in a pan over medium heat, then whisk in hot sauce and garlic powder.
- Add shredded rotisserie chicken to the pan and toss until fully coated in Buffalo sauce.
- In a bowl, mix Greek yogurt (or sour cream), lime juice, olive oil, salt, and pepper. Toss with coleslaw mix.
- Warm tortillas on a dry skillet for about 30 seconds per side.
- Fill each tortilla with Buffalo chicken, top with coleslaw, crumbled blue cheese, and sliced green onions.
- Serve immediately with a side of ranch or blue cheese dressing.
Nutrition Info:
| Nutrition | Value |
| Calories | 753kcal |
| Carbohydrates | 46g |
| Protein | 34g |
| Fat | 48g |
| Sugar | 6g |
| Sodium | 1242mg |
Flavor-Packed Variations for Buffalo Chicken Tacos!
- Crispy Buffalo Chicken Tacos – Instead of shredded chicken, use breaded and baked (or air-fried) chicken tenders. The extra crunch adds a satisfying contrast to the soft tortillas and creamy toppings.
- Buffalo Chicken Avocado Tacos – Smash some ripe avocado directly onto the tortillas before adding the chicken. The creaminess balances the heat and adds an indulgent, buttery texture.
- Charred Garlic-Lime Tortillas – Brush tortillas with a little garlic butter and lime juice, then lightly char them over an open flame or in a hot pan for a smoky, restaurant-style touch.
- Buffalo Chicken Queso Tacos – Melt some Monterey Jack or cheddar cheese onto the tortillas before adding the filling. The gooey, cheesy layer makes every bite even more irresistible.
- Buffalo Street Tacos – Serve them in mini corn tortillas and top with roasted corn, pickled jalapeños, and a drizzle of chipotle crema for a street-food-inspired twist.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
