Quick Buffalo Chicken Tacos

Saucy, smoky Buffalo Chicken, with Homemade Ranch drizzle and cheesy crumbles, wrapped in a warm tortilla….WHOAH. Another incredible Taco Tuesday recipe!

Check out how fast these easy Buffalo Chicken Tacos come together for a delish mid-week meal!

https://youtu.be/EG6BaXlbE9w

Aaaand it’s week two of my Taco Tuesday Cookbook challenge, where we are making all 52 tacos, one for each week of the year. It is THE complete guide to all things tacos with recipes for tacos, obviously, to homemade salsa, guacamole, pico de gallo, even tortillas!

Last week we kicked it off with my slow cooker Asian Thai Rib Tacos which practically bought down the house. That’s one recipe you gotta try!

But let’s add something like Buffalo Chicken Tacos to this party. I know I’ve already shared my Slow Cooker Buffalo Chicken that can be made into tacos, salads, and more; but sometimes, you don’t “think ahead” and want to pull off Taco Tuesday anyway…. so this quick skillet version is exactly what you need!

Tangy, smoky buffalo chicken wrapped in a tortilla with blue cheese crumble and Homemade Ranch dressing, just yes. Wait no, it’s more like YAS!

This buffalo chicken recipe is made in the skillet which gives the chicken a nice crispy outer texture and is cooked with your favorite Buffalo sauce. Because you are cubing the chicken into smaller pieces, they cook super fast; making this a great option for busy weeknights.

If the mention of Homemade Ranch to drizzle onto the tacos scares you, let me just say that making it is a breeze. Got mayo? got milk? a couple staple seasonings? Boom. Ranch made.

Buuuut, if you want to you use your favorite store bought version, that’s ok too! I have to say that after you the homemade version, it’s hard to go back to the bottled stuff because this recipe is D-E-L-I-C-I-O-U-S!! I bet, all the ingredients are probably sitting in your fridge and spice rack right now. Quick, go check. I’ll wait.

Ok, now that you are back, I can tell you that the homemade ranch will last up to a week in your fridge and yields enough for tacos AND salads or later meals -a.k.a MORE tacos because… one can never have enough tacos in their life.

Now, let’s talk cheese, blue cheese in particular. I’m a total fan but, I know that you or your family may not be. If that’s the case then swap it with a milder variety such as Feta, White Cheddar, or Queso Fresco. Whatever rocks your taco.

If you’re wondering, where’s the recipe?? You’ll find the recipe for this taco and every taco in our Taco Tuesday Series inside the cookbook, The Taco Tuesday Cookbook.