Buffalo Chicken Tacos


  • Buffalo Chicken:
  • 2-3 chicken breasts (approx. 1 pound), pounded thin
  • 3 tbsp. olive oil, divided
  • 1/4 cup hot sauce
  • 2 tbsp. honey
  • 1 tbsp. lime juice
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper
  • 3+ corn tortillas
  • Corn Avocado Topping:
  • 1 cup chopped romaine lettuce
  • corn from 1 ear of sweet corn
  • 1 cup matchstick carrots
  • 4 sticks celery, chopped
  • 1 avocado, chopped
  • 1 tbsp. lime juice
  • Blue Cheese Cilantro Ranch:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or sub greek yogurt)
  • 3 tbsp. blue cheese crumbles
  • 1/4 cup cilantro, packed
  • 2 garlic cloves, peeled
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Garnish:
  • blue cheese crumbles
  • limes
  • cilantro


  • Whisk together all of the Buffalo Marinade ingredients in a medium bowl. In a separate bowl, add both chicken breasts followed by pouring marinade over breasts. Marinate in the refrigerator for 2 hours or up to overnight if desired.
  • To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
  • Let chicken sit at room temperature for 15-30 minutes (time permitting).
  • Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.
  • Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Slice and dice chicken then add about 2 tbsp. of hot sauce and toss.
  • Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender or food processor and blend until smooth. Chill until ready to use.
  • Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.
  • Warm the tortillas in a heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness.
  • To assemble, top with desired amount of buffalo chicken, corn avocado topping and drizzle with blue cheese cilantro ranch. Garnish with additional blue cheese, cilantro, and lime if desired.



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