Buffalo Chicken Smash Tacos with Herby Ranch Slaw
Delicious smashed chicken tacos mixed with your favorite buffalo sauce and topped with a fresh, herby ranch slaw. These buffalo chicken smash tacos come together in just 30 minutes for a fun and easy dinner that can be made on the stovetop or grill! They're guaranteed to be a new family favorite.
Servings 5 servings
Calories 455cal
Ingredients
- For the slaw:
- 3 cups shredded green cabbage
- ½ cup shredded carrots (optional)
- ½ teaspoon kosher salt, plus more to taste
- ½ cup whole milk plain Greek yogurt
- ½ cup roughly chopped fresh cilantro
- 1 jalapeño, seeded and roughly chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or sugar
- 1 garlic clove, chopped
- 1 tablespoon fresh chopped dill
- 1 tablespoon chopped chives
- For the chicken:
- 1 pound ground chicken (93% lean)
- ¼ cup diced fresh cilantro
- 2 to 3 tablespoons buffalo sauce
- 2 tablespoons diced scallions
- 1 clove garlic, grated (or 1 teaspoon garlic powder)
- ½ teaspoon kosher salt
- 8 to 10 small flour tortillas
- For serving:
- Avocado slices (from 1 to 2 avocados)
- Extra buffalo sauce, for drizzling
- Jalapeño slices, if desired
Instructions
- Add shredded cabbage and carrots (if using) to a medium bowl and sprinkle with salt. Use tongs to toss together.
- Add the yogurt, cilantro, jalapeño, lime juice, honey (or sugar), garlic, dill and chives to a blender and blend until smooth and well combined, 1 minute. Pour the dressing over the cabbage and use tongs to toss to combine until the cabbage is well coated. Set aside.
- In a large bowl, mix the chicken, cilantro, buffalo sauce, scallions, garlic and salt until well combined.
- Spread 2 tablespoons of the chicken onto a tortilla so that it is thin. You should get about 10 to 12 tortillas.
- Place a griddle, large cast iron skillet or a large nonstick pan over medium heat (about 400 degrees F.) I prefer to use a griddle so that you can do more tortillas at a time and flip easier.
- Once the pan is hot, add 1 to 2 tablespoons of avocado oil and swirl the oil around the pan. Place the tortilla meat side down, pressing down slightly with a spatula, and cook until golden, 2 to 4 minutes, then flip and cook for another 1 to 2 minutes. Remove from the pan and transfer to a wire rack or platter and cook the remaining tortillas, adding more oil to the pan if necessary so the chicken doesn’t stick.
- Top each tortilla with the cabbage slaw, a drizzle of buffalo sauce, avocado slices and jalapeño, if desired. Enjoy!
Notes
To make gluten-free: use corn tortillas in place of the flour tortillas.
To make dairy-free: use a plain dairy-free yogurt in the slaw, or check the full post for more topping ideas.
Nutrition
Serving: 2tacos | Calories: 455cal | Carbohydrates: 47.4g | Protein: 26.1g | Fat: 18.3g | Saturated Fat: 5.5g | Fiber: 5.7g | Sugar: 6.9g