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5 from 1 vote

Crispy Buffalo Chicken Tacos

Recipe from Two Peas and Their Pod

These crispy baked tacos are filled with shredded chicken that has been coated in spicy buffalo sauce and melty cheese! Serve with jalapeño ranch, pico de gallo, guacamole, and your favorite taco toppings! These tacos are perfect for busy weeknights, game day, or any day!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheese, chicken, tacos
Servings: 12 tacos
Calories: 170kcal

Ingredients

For the tacos:

  • 2 cups shredded rotisserie chicken, or cooked chicken
  • 1/4 cup Frank’s buffalo sauce
  • 2 tablespoons plain Greek yogurt, can use sour cream
  • 2 green onions, sliced
  • 1/4 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • Avocado oil, for greasing pan and brushing on tortillas
  • 2 1/2 cups shredded cheddar cheese
  • 12 corn tortillas

For serving:

Instructions

  • Preheat oven to 425 degrees F.
  • In a medium bowl, combine the chicken, hot sauce, Greek yogurt, green onions, garlic powder, salt and pepper.
  • Wrap the tortillas in a towel and microwave on high for 45 to 60 seconds to make them more pliable. Grease a large baking sheet generously with avocado oil. Place the tortillas on a large baking sheet in a single layer.
  • Sprinkle 1 tablespoon of the cheese on half of each tortilla. Top the cheese with 2 tablespoons of the chicken mixture. Add another tablespoon of cheese on top.
  • Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with oil. Bake for 18 to 24 minutes, or until crispy.
  • Serve the tacos with desired toppings.

Nutrition

Calories: 170kcal | Carbohydrates: 12g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 400mg | Potassium: 145mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 261IU | Vitamin C: 0.4mg | Calcium: 195mg | Iron: 1mg