Pin Spicy, crispy Buffalo chicken patties smashed on tortillas and topped with a creamy ranch slaw—these tacos are a bold, satisfying, and quick weeknight dinner.
This is one of my favorite quick dinners to make when I want something tasty and different but without a lot of fuss.
Ingredients
- Buffalo Chicken: 1 lb (450 g) ground chicken, 3 tbsp buffalo wing sauce, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp Himalayan salt, ¼ tsp black pepper, cooking spray or oil for pan, 8 small tortillas (corn or flour)
- Ranch Slaw: 3 cups shredded cabbage, ½ cup grated carrots, ¼–⅓ cup ranch dressing (Greek yogurt preferred), 1 tbsp dill relish
Instructions
- Make Slaw:
- In a large bowl, toss together the shredded cabbage, grated carrots, ranch dressing, and dill relish to make the slaw. Cover and refrigerate until ready to serve.
- Combine Chicken:
- In another bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix until just combined do not overwork.
- Heat Pan:
- Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with oil or cooking spray.
- Form Patties:
- Divide the chicken mixture into 8 loose balls. Place a ball on each tortilla then place on the hot pan, chicken side down. Smash the chicken flat with a spatula to cover most of the tortilla.
- Cook Chicken:
- Cook for 3–4 minutes until the chicken is golden and cooked through.
- Cook Tortilla:
- Lightly oil the tortilla side then flip each taco so the tortilla side is down. Cook 1–2 minutes more, to your preferred crispness.
- Assemble Tacos:
- Remove tacos from the pan. Top each with a generous spoonful of ranch slaw. For extra zing, drizzle with more ranch or buffalo sauce if desired.
- Serve:
- Serve warm and enjoy immediately.
Pin These tacos always get rave reviews when I serve them to my family, especially on busy weeknights.
Notes
Use lettuce leaves instead of tortillas for a low-carb version. Add sliced jalapeños or diced celery for extra crunch.
Required Tools
Large mixing bowls, box grater, large non-stick skillet or griddle, spatula, knife and cutting board.
Allergen Information
Contains Dairy (ranch dressing), Wheat (if using flour tortillas), Egg (possible in ranch dressing), Mustard (possible in buffalo sauce). For gluten-free, use certified gluten-free tortillas. Always check ingredient labels if you have allergies or sensitivities.
Pin These tacos come together quickly and deliver full flavor every time.
Recipe Q&A
- → How do I get the chicken patties crispy?
Use medium-high heat on a non-stick skillet and lightly oil the cooking surface. Smash the chicken balls flat on the hot pan to maximize contact for a crispy exterior.
- → Can I use a different dressing for the slaw?
Yes, blue cheese dressing or plant-based ranch can be substituted to suit dietary preferences or add variety.
- → What is the best type of tortilla to use?
Both corn and flour tortillas work well. For a gluten-free option, choose certified gluten-free tortillas or swap for lettuce leaves.
- → How long does it take to prepare and cook these tacos?
Preparation takes about 10 minutes and cooking 15 minutes, making a total ready time of approximately 25 minutes.
- → Can I make these dairy-free?
Yes, use plant-based ranch dressing and ensure all other ingredients are dairy-free to accommodate dietary restrictions.
- → Are these tacos high in protein?
Yes, with lean ground chicken and wholesome ingredients, these tacos provide a high-protein meal option.