These buffalo chicken tacos offer a satisfying combination of spicy shredded chicken and melted cheese inside a crispy tortilla. The addition of a homemade creamy jalapeño sauce balances the heat with a cooling, tangy finish.
List of ingredients
- 3 boneless chicken breasts (approx. 2 lbs) – use fresh breasts for the best texture.
- 1 cup hot sauce – a cayenne-based buffalo sauce is recommended.
- 6 tablespoons unsalted butter – creates a smooth, rich sauce.
- 1 teaspoon salt – for seasoning the chicken.
- 1/4 teaspoon black pepper – adds a subtle spice.
- 12 mini flour tortillas – used for the taco shells.
- 1 cup shredded cheddar cheese – for a classic melt.
- 1/2 cup shredded pepper jack cheese – adds a slight kick and creaminess.
- Cilantro, green onion, and avocado – for fresh garnishes.
- 1/2 cup sour cream – the base for the creamy sauce.
- 3/4 cup cilantro – adds freshness to the dip.
- 1 teaspoon garlic powder – for savory depth.
- 1 lime (juice & zest) – provides essential acidity.
- 1 jalapeño (seeds removed) – for moderate heat.
- 1/2 cup buttermilk – helps emulsify the sauce.
- 1 avocado – adds thickness and richness to the blend.
step-by-step instructions
- Slow Cook the Chicken: Add the hot sauce, butter, salt, and pepper to your slow cooker bowl. Set to low to melt the butter, then add the chicken breasts and toss to coat. Cook on low for 4 hours or on high for 2 hours.
- Shred and Season: Remove the cooked chicken and shred it using two forks or a stand mixer with the paddle attachment. Place the meat in a bowl and stir in a few spoonfuls of the remaining slow cooker sauce.
- Prepare the Jalapeño Sauce: Combine sour cream, cilantro, garlic powder, lime juice, lime zest, deseeded jalapeño, buttermilk, and avocado in a blender or food processor. Blend until smooth and season with salt to taste.
- Sear the Tacos: Heat a cast iron skillet over medium heat. Coat both sides of a tortilla in the leftover buffalo sauce and place it in the pan. Add 2 tablespoons of cheese and 3-4 tablespoons of chicken to one side.
- Crisp and Fold: Cook for 1-2 minutes, then fold the tortilla in half. Continue cooking for another 1-2 minutes until the cheese melts and the bottom chars. Flip and cook the other side for 1-2 minutes until charred.
- Final Assembly: Transfer the tacos to a plate or baking sheet to cool slightly. Garnish with fresh cilantro, sliced green onions, avocado slices, and a side of the creamy jalapeño sauce.
Customizing the Flavor and Heat
Selecting the Right Hot Sauce
The type of hot sauce you choose determines the overall flavor profile of the chicken. A traditional cayenne-based sauce provides the classic buffalo taste, while a habanero-based sauce will significantly increase the heat level. Ensure the sauce is vinegar-based to maintain the tanginess typical of buffalo style dishes.
Adjusting Jalapeño Intensity
To control the spice in the creamy sauce, you can adjust the preparation of the jalapeño. Removing all seeds and white membranes results in a mild flavor, whereas leaving some seeds in will create a sharper heat. For those who prefer no heat at all, a green bell pepper can be used as a substitute.
Using Extra Hot Buffalo Sauce
If the standard recipe is not spicy enough, replace the regular hot sauce with an extra hot variety. Because the recipe includes butter and cheese, the richness helps temper the extreme heat, making it palatable while still providing a strong kick. This is a great way to cater to guests who enjoy high-intensity flavors.
Alternative Cooking Methods
Baking in the Oven
For those who prefer not to stand over a stove, the oven is a practical alternative. Preheat your oven to 425F and line a baking sheet with parchment paper. Dip the tortillas in sauce, add cheese, and bake for 4 minutes before adding chicken, folding, and baking for another 10 minutes until charred.
Utilizing Rotisserie Chicken
If you are short on time, you can replace the slow cooker process with a store-bought rotisserie chicken. Shred the pre-cooked meat and simmer the hot sauce and butter in a saucepan over medium heat. Toss the shredded chicken into the simmering sauce until well coated and warmed through.
Choosing Different Pan Types
While a cast iron skillet is ideal for achieving a deep char and consistent heat, a non-stick pan also works well. If using non-stick, you may need to be more careful with the heat setting to prevent the buffalo sauce from burning too quickly. Stainless steel pans can also be used, though they may require slightly more attention to prevent sticking.
Tortilla and Cheese Selection
Corn vs Flour Tortillas
Mini flour tortillas are recommended for their pliability and ability to crisp up without cracking. However, mini corn tortillas can be used for a gluten-free option or a more traditional taco texture. Corn tortillas may require slightly more sauce to prevent them from becoming too brittle when seared.
Hand-Grating Your Cheese
Grating cheese from a block is highly recommended over using pre-shredded bags. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which can hinder the melting process. Hand-grated cheese melts more smoothly and creates a better bind for the chicken inside the taco.
Experimenting with Cheese Blends
While cheddar and pepper jack are the standard choices, you can experiment with other melting cheeses. Monterey Jack provides a very creamy texture, while Muenster offers a mild flavor that lets the buffalo sauce shine. Avoid hard cheeses like parmesan, as they do not melt sufficiently to hold the filling.
Serving Suggestions and Toppings
Adding Fresh Vegetable Garnishes
Adding raw vegetables provides a necessary contrast to the rich, cooked elements of the taco. Finely diced red cabbage or shredded romaine lettuce adds a refreshing crunch. Sliced radishes also offer a peppery bite that complements the spicy chicken.
Pairing with Cooling Dips
The creamy jalapeño sauce is excellent, but you can offer other options for those who find the dish too spicy. A side of ranch dressing or a blue cheese dip is a classic accompaniment to buffalo flavors. These dairy-based dips help neutralize the capsaicin from the hot sauce.
Integrating Acidic Toppings
Acidity helps cut through the fat of the butter and cheese. Adding quick pickled red onions or a scoop of fresh pico de gallo can brighten the flavor profile. A squeeze of fresh lime juice over the finished tacos just before serving enhances all the other ingredients.
Storage and Meal Prep Advice
Storing Shredded Buffalo Chicken
The cooked buffalo chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Keep the sauce and the meat together to ensure the chicken remains moist during storage. When reheating, add a splash of water or extra hot sauce to restore the consistency.
Preserving the Jalapeño Sauce
The creamy jalapeño sauce is best enjoyed fresh but can be kept in the fridge for up to 3 days. Store it in a glass jar with a tight-fitting lid to prevent it from absorbing other fridge odors. If the sauce thickens too much, stir in a teaspoon of buttermilk or lime juice before serving.
Freezing Prepared Chicken
For long-term storage, the shredded buffalo chicken freezes well for up to 3 months. Place the chicken in a freezer-safe bag, squeezing out as much air as possible to prevent freezer burn. Thaw the chicken in the refrigerator overnight before reheating in a skillet or microwave.
Reheating Instructions
Reheating in a Skillet
To maintain the crispiness of the tortillas, reheat the tacos in a dry skillet over medium heat. Warm them for 2-3 minutes per side until the cheese becomes melty again and the edges are crisp. Avoid using high heat, as the sauce on the tortillas can burn quickly.
Using the Oven for Bulk Reheating
If you have a large batch of tacos, the oven is the most efficient reheating method. Place the tacos on a baking sheet and cover them loosely with aluminum foil to prevent drying. Heat at 350F for about 10 minutes, removing the foil for the last 2 minutes to restore the crunch.
Microwave Tips for Soft Tacos
The microwave is the fastest option, though it will make the tortillas soft rather than crispy. Heat the tacos on a microwave-safe plate for 45-60 seconds. To prevent the tortillas from becoming rubbery, wrap them in a damp paper towel during the heating process.
Troubleshooting Common Issues
Fixing Tortilla Bubbles
When searing tortillas in a pan, air pockets can sometimes form, causing the tortilla to bubble up. Use a spatula to press down firmly on the bubble to flatten it against the heat. If the bubble persists, gently poke it with a fork to release the air.
Preventing Sauce Separation
The buffalo sauce in the slow cooker may separate into butter and hot sauce as it cools. This is normal and can be fixed by whisking the sauce vigorously or heating it gently. When using the sauce to coat tortillas, ensure it is well-emulsified for an even coating.
Managing Pan Temperature
If the tortillas are burning before the cheese melts, your pan is likely too hot. Lower the heat to medium-low and allow the pan to cool for a minute before continuing. If the tortillas are soggy, increase the heat slightly and ensure you are not overloading the pan with too many tacos at once.
Frequently Asked Questions
What is buffalo chicken sauce made of?
The base of buffalo chicken sauce consists of hot sauce and butter. The butter mellows the heat of the hot sauce and gives the chicken a creamy, rich consistency. Salt and pepper are often added to enhance the overall flavor.
Is buffalo chicken hot or spicy?
Buffalo chicken is generally considered spicy, but the level of heat depends on the specific hot sauce used. Because the sauce is mixed with butter and served with cheese and sour cream, the heat is more balanced and smooth than straight hot sauce.
What does buffalo chicken go with?
Beyond tacos, buffalo chicken is versatile and works well in wraps, sliders, or as a topping for salads. It is traditionally paired with cooling vegetables like celery and carrots, along with dips like ranch or blue cheese sauce.
What’s on a crispy chicken taco?
A crispy chicken taco typically contains a protein filling and melted cheese inside a seared tortilla. Common toppings include fresh cilantro, green onions, avocado, and a creamy sauce to balance the savory and spicy flavors.
Print
Crispy Buffalo Chicken Tacos with Jalapeño Sauce
- Total Time: 4 hours 35 minutes
- Yield: 12 tacos 1x
- Diet: General
Description
Buffalo Chicken Tacos are crispy, cheesy, and full of deliciousness! Slow cooker buffalo chicken is stuffed inside warm tortillas and cooked to a crisp in a hot skillet.
Ingredients
- 3 boneless chicken breasts (about 2 lbs)
- 1 cup hot sauce
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 mini flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- cilantro, green onion, and avocado, for serving
- 1/2 cup sour cream
- 3/4 cup cilantro
- 1 teaspoon garlic powder
- 1 lime, juice & zest
- 1 jalapeño, seeds removed
- 1/2 cup buttermilk
- 1 avocado
Instructions
- Slow Cook: In the bowl of your slow cooker, add the hot sauce, butter, salt, and pepper. Set the slow cooker on low and let the butter melt. Then add the chicken, tossing in the hot sauce mixture to coat, and cook on low for 4 hours or high for 2 hours.
- Shred: When the chicken is finished cooking, shred the meat with two forks or using the paddle attachment on a stand mixer. Place the shredded chicken in a bowl. Add a few spoonfuls of the sauce from the slow cooker and toss to coat.
- Blend Sauce: Make the Creamy Jalapeño Sauce. Combine all the ingredients in a food processor or blender. Blend until creamy. Season with salt to taste and set aside.
- Sear: Heat a cast iron pan on medium heat. Working in batches, coat both sides of the tortillas in the hot sauce mixture from the slow cooker, then place them in the hot pan and add about 2 tbsps of shredded cheese and 3-4 tbsps of shredded chicken to one side of the tortilla. Cook for 1-2 minutes before folding in half. Continue cooking another 1-2 minutes until the cheese has melted and the bottom of the tacos begins to char. Flip the taco and cook on the other side for 1-2 minutes until it begins to char. Transfer the tacos to a plate or baking sheet to cool before serving.
- Assemble: Serve the tacos topped with cilantro, green onions, avocado, and Creamy Jalapeño Sauce.
Notes
You can use chicken thighs instead of chicken breasts. Use a rotisserie chicken if you are short on time. If the tortillas start to bubble up while cooking, press down with a spatula to flatten them.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 304 kcal
- Sugar: 3 g
- Sodium: 1067 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 53 mg