Buffalo Chicken Tacos

Buffalo chicken tacos are an easy weeknight dinner combining crispy cheddar tortillas with buffalo chicken, Ranch dressing and celery salsa.

Course Main Course

Cuisine American, Mexican

Keyword buffalo chicken tacos

Prep Time 20

Cook Time 15

Servings

Calories 585kcal

8 small flour tortillas I use street taco size, which are about 4-inches in diameter
1 1/2 cups cheddar cheese shredded
2 cups rotisserie chicken shredded
1/3 cup Buffalo wing sauce
2 tbsp butter melted
1/2 cup celery finely chopped
1/3 cup red onion finely chopped
1 clove garlic minced
1 tbsp fresh cilantro finely chopped
1 tbsp fresh lime juice
1/2 tsp salt
1/2 cup Ranch dressing I use Litehouse brand, found in the refrigerated section

Stir together the chopped celery, onion, garlic, cilantro, lime juice and salt to make the salsa and set aside.
Whisk together the buffalo sauce and melted butter. Pour over the cooked rotisserie chicken and stir to combine.
Heat a non-stick skillet over medium heat. Working in batches so as not to crowd the pan, place a small handful of shredded cheddar onto the pan and then top each little mound of cheese with a flour tortilla. Lightly press down and cook for a couple of minutes until cheese is bubbling. Use tongs to kind of swirl each tortilla around in the pan to make sure the cheese isn't sticking. Then flip the tortillas over, cheese side up, onto a clean plate or cutting board.
Layer each crispy cheese tortilla with buffalo chicken, Ranch dressing and celery salsa. Serve immediately.