Cast-Iron Buffalo Chicken Tacos

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Four easy chicken tacos on a white plate, topped with red onion, green onions, and cilantro—perfect for those craving Buffalo chicken tacos with a fresh twist.

Cast-Iron Buffalo Chicken Tacos

Buffalo chicken tacos with tender shredded chicken, creamy sauce, and fresh toppings. Quick, easy, and ready in 25 minutes.

Course Dinner, Lunch, Main, Snacks

Cuisine American

Keyword buffalo chicken tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 231kcal

Author Ksenia Prints

Ingredients

2 chicken breasts cut in half lengthwise
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
1 cup buffalo sauce
1 ½ tablespoon Greek yogurt
2 tablespoon ranch dressing for drizzling
8 taco sized flour tortillas warmed

Instructions

Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt, pressing the seasoning into the meat.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until fully cooked and the internal temperature reaches 165°F, working in batches if needed.
Remove from the skillet, let rest for 5 minutes, then shred with two forks.
In a bowl, whisk together the buffalo sauce and Greek yogurt. Add the shredded chicken and toss to coat.
Fill warm tortillas with the buffalo chicken.
Drizzle with ranch dressing and top with green onions, cilantro, blue cheese, and sliced purple onion.

Notes

Nutrition