Shredded chicken tossed in tangy buffalo sauce, wrapped in warm tortillas and finished with a creamy cilantro-lime sauce — Buffalo Chicken Tacos are quick, bold, and ridiculously delicious.
Ready in about 29 minutes, this easy recipe is perfect for busy weeknights or casual gatherings. Serve with extra buffalo sauce or a cheesy dip for even more flavor.
Over the years I’ve earned the nickname “The Queen of Buffalo Sauce” because I can’t get enough of its bright, vinegar-forward heat. Buffalo sauce is tangy, flavorful, and often low in calories. Many popular brands are vegan and gluten free, which makes buffalo a versatile choice for a range of diets. In this recipe, buffalo sauce transforms shredded chicken into a saucy taco filling that’s simple to make and full of personality.
These Buffalo Chicken Tacos are saucy, crunchy, and creamy all at once. The filling is quick to prepare, and you can easily adapt the toppings to suit your preferences — swap pepper jack for blue cheese, choose ranch instead of cilantro-lime dip, or add avocado for extra creaminess. No matter how you top them, these tacos are a crowd-pleaser.
How to make Buffalo Chicken Tacos
- Prepare the shredded chicken
- Use a store-bought rotisserie chicken and shred it for the fastest option.
- Make shredded chicken at home in an Instant Pot for a hands-off approach.
- Slow-cook chicken breasts in buffalo sauce on low for 6–8 hours, then shred.
- Sauté the vegetables and combine with chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add diced jalapeño and red onion and cook about 5–7 minutes until softened.
- Add shredded chicken and buffalo sauce, stir to combine, reduce heat to low, and simmer 3–4 minutes to let the flavors meld.
- Make the slaw
- Toss shredded green and red cabbage with shredded carrots and fresh lime juice in a medium bowl. Season lightly with salt and pepper if desired.
- Prepare the cilantro-lime dip
- Combine sour cream (or a dairy-free alternative), crushed garlic, fresh lime juice, diced green onions, and chopped cilantro in a small bowl. Mix until smooth.
- Assemble the tacos
- Warm corn or flour tortillas on the stove or in the microwave.
- Fill each tortilla with the buffalo chicken mixture.
- Top with pepper jack cheese, slaw, a spoonful of cilantro-lime dip, and chopped fresh cilantro. Serve with a lime wedge.
- Quick tip: Use corn tortillas to keep these tacos gluten free, and check buffalo sauce labels if you need to avoid gluten.
Other Buffalo Chicken Taco Toppings
- Raw vegetables
- Leave the jalapeños and onions raw for more crunch and bite.
- Shredded iceberg or chopped romaine work well as a crisp substitute for slaw.
- Sliced avocado adds a rich, creamy contrast to the heat.
- Chopped celery complements buffalo flavor the same way it does with wings.
- Sauces
- Ranch dressing is a classic pairing with buffalo chicken.
- Blue cheese dressing or crumbled blue cheese add tang and depth.
- For a lighter option, skip creamy sauces and add extra buffalo sauce instead.
- Cheeses
- Crumbled blue cheese brightens the tacos with sharp flavor.
- Shredded cheddar provides a milder, familiar cheese note.
Buffalo Chicken Tacos Recipe
Buffalo Chicken Tacos
Shredded chicken tossed in tangy buffalo sauce, nestled in warm tortillas and finished with pepper jack, slaw, and a creamy cilantro-lime sauce.
Servings: 8 tacos
Prep Time: 29 minutes — Total Time: 29 minutes
Author: Whitney Bond
Ingredients
Buffalo Chicken Tacos
- 1 tbsp olive oil
- 1 jalapeño, seeded and minced
- 1/2 cup red onion, diced
- 2 cups cooked, shredded chicken breasts
- 1/2 cup buffalo sauce
- 8 small corn or flour tortillas
- 1 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into 8 wedges
Slaw
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 2 tbsp fresh lime juice
Cilantro Lime Dip
- 1 cup sour cream (or dairy-free alternative)
- 3 cloves garlic, crushed
- 2 tbsp fresh lime juice
- 2 tbsp green onions, diced
- 2 tbsp cilantro, chopped
Instructions
Buffalo Chicken Filling
- Heat the olive oil in a large skillet over medium-high heat.
- Add the jalapeño and red onion and cook until softened, about 5–7 minutes.
- Stir in the shredded chicken, then add the buffalo sauce. Mix well, reduce heat to low, and simmer 3–4 minutes.
- Spoon the buffalo chicken into warmed tortillas. Top each taco with pepper jack cheese, slaw, a dollop of cilantro-lime dip, chopped cilantro, and a lime wedge.
Slaw
- Combine shredded green and red cabbage, carrots, and lime juice in a medium bowl. Toss to combine.
Cilantro Lime Dip
- Mix sour cream, crushed garlic, lime juice, green onions, and cilantro in a small bowl until smooth.
Notes
- Gluten-free option: Use corn tortillas and verify that your buffalo sauce is labeled gluten free.
- Dairy-free option: Omit the cheese and use a dairy-free dip or skip creamy sauces and add extra buffalo sauce.
- Shredded chicken tips: Shredded chicken works great from a store-bought rotisserie or homemade in an Instant Pot or slow cooker. For slow cooking, place boneless skinless chicken breasts in the slow cooker, cover with buffalo sauce, and cook 6–8 hours on low before shredding.
Nutrition Facts (per serving)
- Calories: 252 kcal
- Carbohydrates: 18 g
- Protein: 14 g
- Fat: 15 g (Saturated Fat: 7 g)
- Sodium: 680 mg
- Fiber: 3 g
More buffalo-saucy ideas
- Buffalo Chicken Zucchini Boats — a low-carb twist on buffalo chicken.
- Crock Pot Buffalo Chicken Alfredo — a creamy, indulgent buffalo pasta option.
- Buffalo Chicken Wrap — a quick, handheld meal for lunch or on the go.
- Slow Cooker Buffalo Cheesy Sausage Balls — party-friendly, cheesy bites with a buffalo kick.
- Buffalo Chicken Burgers — a bold burger made with buffalo-seasoned chicken.
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