20 Minute Buffalo Chicken Tacos with Blue Cheese Slaw
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A little spicy, totally flavorful 20-minute buffalo chicken tacos are the answer to what to make for dinner. Bite-sized chunks of chicken breasts are spiced, then pan-fried until slightly charred, and then mixed with a simple buffalo sauce.
If there’s one taco recipe you need to make, this is it. These tacos are hugely flavorful, thanks to a slightly spicy buffalo sauce that absolutely rocks. Tender chunks of buttery, sautéed chicken get smothered in that bold sauce, then piled into warm tortillas for a dinner that disappears fast.
I finish them with blue cheese coleslaw (or sliced cabbage with a little blue cheese), because nothing pairs better with buffalo sauce. Add diced avocado, go all-in with a spoonful of guacamole, or lighten it up with crisp lettuce wraps. Best of all, they’re ready in just 20 minutes—so there’s really no reason not to make them tonight.
What type of hot sauce is best for buffalo sauce?
Frank’s RedHot all the way. It’s a very mild hot sauce, so even if you’re sensitive to heat, it doesn’t overpower. It’s more of a flavorful sauce with a touch of heat.
Because we use A LOT of hot sauce in this recipe, if you switch it up and use a different brand, you may find yourself with a mouth on fire begging for a margarita. Don’t say we didn’t warn you!
More buffalo recipes
20 Minute Buffalo Chicken Tacos with Blue Cheese Slaw
Ingredients
- 2 medium chicken breasts (about 1 lb total)
- ½ tablespoons EACH: chili powder, onion powder, garlic powder, and sea salt
- 2 tablespoons butter (divided)
- ⅓ cup Frank's RedHot Sauce
To serve
- 8 4-inch flour tortillas or lettuce wraps
- Blue cheese coleslaw or thinly sliced cabbage
- Diced avocados or guacamole
- Cilantro lime ranch
- Sour cream or grated cheddar
Instructions
- Cut the chicken into 1-inch pieces and place them into a medium-sized bowl. Sprinkle the chili powder, onion powder, garlic powder, and salt over the top and toss to coat.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook until the pieces are browned on 1 side, about 3 minutes. Flip the pieces over and cook for another 3 minutes.
- Add the remaining butter and Frank's to the pan and mix everything together.
- Serve on tortillas or in lettuce wraps with any or all of the optional toppings.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Hi! I used your recipe to put together spicy chicken tacos for my family. It was super easy to make, however, it was real salty. Should I cut the 1/2 tablespoon, of all the salt spices, in half? Or should I eliminate a spice? Or use an alternate spice? I’d love to make this again. Any suggestions you have would help, thank you!!
We use sea salt, which has a more mild flavor than table salt. If you found it too salty you can definitely reduce the amount of salt. 🙂
Yep these were good. So easy too. They were a bit spicy for me but then I’m kinda wimpy. Would still make them again but with a little less hot sauce.