Introduction:
Spice up your taco night with these Mini Buffalo Chicken Tacos! Combining the tangy heat of buffalo sauce with tender chicken and a variety of fresh toppings, these mini tacos are perfect for a fun weeknight dinner or as a crowd-pleasing appetizer. Easy to make and packed with bold flavors, they’re sure to be a hit!
Why You’ll Love This Recipe:
- Flavor-packed with the zesty kick of buffalo sauce.
- Perfectly sized for a fun and interactive meal or party appetizer.
- Quick and easy to prepare with minimal ingredients.
- Customizable with your favorite taco toppings.
Ingredients:
For the Buffalo Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Assembly:
- 12 mini taco shells or tortillas
- 1 cup shredded lettuce
- ½ cup crumbled blue cheese or shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- Optional: sour cream or ranch dressing for drizzling
Instructions:
- Cook the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, until cooked through and no longer pink in the center. Alternatively, bake the chicken breasts in the preheated oven for 20-25 minutes.
- Once cooked, shred the chicken using two forks and mix with the buffalo sauce until well coated.
- Prepare the Tacos:
- Heat the mini taco shells or tortillas according to package instructions or in a dry skillet over medium heat for a few seconds on each side until warm and pliable.
- Assemble the Tacos:
- Spoon the buffalo chicken mixture into each mini taco shell or tortilla.
- Top with shredded lettuce, crumbled blue cheese or shredded cheddar, diced tomatoes, sliced green onions, and chopped cilantro.
- Drizzle with sour cream or ranch dressing if desired.
- Serve:
- Serve immediately and enjoy!
Tips for Success:
- Buffalo Sauce: Adjust the amount of buffalo sauce to your preferred level of spiciness. For a milder version, use less sauce or mix with a bit of ranch dressing.
- Chicken: For extra flavor, you can marinate the chicken in buffalo sauce before cooking.
- Toppings: Feel free to customize the toppings based on your preferences. Add sliced jalapeños for extra heat or avocado slices for creaminess.
Recipe Variations:
- Vegetarian Option: Replace the chicken with buffalo-style cauliflower or tofu for a vegetarian twist.
- Spicy Version: Increase the amount of buffalo sauce or add a dash of hot sauce to the chicken for extra heat.
- Different Toppings: Try adding sliced radishes, pickled onions, or a sprinkle of taco seasoning for additional flavor.
Serving Suggestions:
- Serve with a side of celery sticks and carrot sticks with ranch or blue cheese dressing.
- Pair with a fresh green salad or some crunchy chips for a complete meal.
Freezing and Storage:
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked buffalo chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the chicken in a skillet over medium heat or in the microwave until warmed through.
Special Equipment:
- Skillet or Baking Dish: For cooking the chicken.
- Mini Taco Shells or Tortillas: For assembling the tacos.
FAQ:
- Can I use regular-sized tortillas instead of mini ones?
Yes, you can use regular-sized tortillas. Just adjust the amount of chicken and toppings accordingly. - Can I make the buffalo chicken ahead of time?
Absolutely! You can prepare the buffalo chicken a day in advance and store it in the refrigerator until ready to use. - Can I make these tacos vegetarian?
Yes, replace the chicken with buffalo-style cauliflower or tofu for a delicious vegetarian option.
Preparation Time:
- 10 minutes for prepping ingredients and cooking chicken.
Cook Time:
- 20 minutes for cooking and assembling.
Total Time:
- 30 minutes (including prep and cook time).
Mini Buffalo Chicken Tacos
- Total Time: 30 minutes
Ingredients
Scale
For the Buffalo Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Assembly:
- 12 mini taco shells or tortillas
- 1 cup shredded lettuce
- ½ cup crumbled blue cheese or shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- Optional: sour cream or ranch dressing for drizzling
Instructions
- Cook the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, until cooked through and no longer pink in the center. Alternatively, bake the chicken breasts in the preheated oven for 20-25 minutes.
- Once cooked, shred the chicken using two forks and mix with the buffalo sauce until well coated.
- Prepare the Tacos:
- Heat the mini taco shells or tortillas according to package instructions or in a dry skillet over medium heat for a few seconds on each side until warm and pliable.
- Assemble the Tacos:
- Spoon the buffalo chicken mixture into each mini taco shell or tortilla.
- Top with shredded lettuce, crumbled blue cheese or shredded cheddar, diced tomatoes, sliced green onions, and chopped cilantro.
- Drizzle with sour cream or ranch dressing if desired.
- Serve:
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 120 kcal
- Fat: 6g
- Carbohydrates: 10g
- Protein: 8g
Closing Notes:
Have you tried these Mini Buffalo Chicken Tacos? We’d love to hear your thoughts! Share your taco creations in the comments or tag us on social media. Check back for more tasty and easy recipes!
