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A freshly assembled Buffalo chicken taco sits on a white plate over the white marble cooktop. The warm tortilla is filled with spicy Buffalo chicken, creamy coleslaw, crumbled blue cheese, and sliced green onions. A small bowl of ranch dressing is placed beside it for dipping, completing the delicious dish.

Buffalo Chicken Tacos Recipe

These Buffalo Chicken Tacos are spicy, tangy, and irresistibly delicious! Tender shredded chicken coated in buttery hot sauce, crisp coleslaw, and creamy blue cheese—packed into warm tortillas for the ultimate taco experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5
Course: Main Course
Cuisine: American, Mexican
Calories: 753
Ingredients Equipment Method

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)

Equipment

  • Large skillet or pan
  • Mixing bowls
  • Whisk
  • Tongs
  • Cutting board & knife

Method
 

  1. Melt butter in a pan over medium heat, then whisk in hot sauce and garlic powder.
    A black skillet sits on the white marble cooktop with butter melting inside. A whisk stirs in hot sauce and garlic powder, blending the ingredients into a smooth and glossy Buffalo sauce. Steam rises gently, enhancing the rich aroma.
  2. Add shredded rotisserie chicken to the pan and toss until fully coated in Buffalo sauce.
    The same black skillet on the white marble cooktop is now filled with shredded rotisserie chicken. Tongs are tossing the chicken in the vibrant, spicy Buffalo sauce, ensuring each piece is fully coated in the glossy, flavorful glaze.
  3. In a bowl, mix Greek yogurt (or sour cream), lime juice, olive oil, salt, and pepper. Toss with coleslaw mix.
    A glass mixing bowl on the white marble cooktop contains a fresh coleslaw mix. A drizzle of creamy dressing made from Greek yogurt, lime juice, olive oil, salt, and pepper is being poured over the slaw. A pair of tongs rests on the side, ready for tossing.
  4. Warm tortillas on a dry skillet for about 30 seconds per side.
    A soft flour tortilla warms in a dry black skillet on the white marble cooktop. Light brown spots begin to form on the surface as gentle steam rises, indicating the tortilla is perfectly toasted and ready for assembling.
  5. Fill each tortilla with Buffalo chicken, top with coleslaw, crumbled blue cheese, and sliced green onions.
  6. Serve immediately with a side of ranch or blue cheese dressing.
    A freshly assembled Buffalo chicken taco sits on a white plate over the white marble cooktop. The warm tortilla is filled with spicy Buffalo chicken, creamy coleslaw, crumbled blue cheese, and sliced green onions. A small bowl of ranch dressing is placed beside it for dipping, completing the delicious dish.