Description
These Buffalo Chicken Tacos are a flavorful and satisfying twist on traditional tacos, featuring spicy buffalo chicken, a creamy blue cheese cilantro ranch dressing, and a fresh corn avocado topping. Perfect for a quick and delicious 40-minute meal, these tacos combine the heat of buffalo sauce with cool, crunchy vegetables and tangy cheese for a balanced and tasty dish.
Ingredients
Scale
Buffalo Chicken
- 1 Recipe Buffalo Chicken (prepared as per recipe)
Tortillas
- 4-6 flour taco size tortillas (or 6-8 corn tortillas)
Cheese
- 1/2 cup shredded cheddar cheese (more or less as desired)
- 3 tablespoons blue cheese crumbles plus extra for garnish
Corn Avocado Topping
- Corn from 1 ear of sweet corn (charred if desired)
- 1/2 cup matchstick carrots
- 3 sticks celery, chopped
- 1 avocado, chopped
- 1 tablespoon lime juice
Blue Cheese Cilantro Ranch Dressing
- 1/2 cup real mayonnaise
- 1/2 cup sour cream (may substitute Greek yogurt)
- 1/4 cup packed cilantro
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons milk (plus more as needed)
Instructions
- Prepare Buffalo Chicken: Cook the Buffalo Chicken according to the referenced recipe, ensuring the chicken is tender and fully coated in buffalo sauce, ready for assembling the tacos.
- Make Blue Cheese Cilantro Ranch: While the chicken marinates, combine mayonnaise, sour cream, cilantro, dried parsley, dried chives, dried dill, salt, pepper, and milk in a blender. Blend until smooth, scraping down sides as needed. Add milk gradually to achieve a creamy but pourable consistency. Chill the dressing until ready to use.
- Prepare Corn Avocado Topping: In a large bowl, combine charred corn, matchstick carrots, chopped celery, and lime juice, tossing well to blend flavors. Gently fold in the chopped avocado last, taking care not to mash the avocado.
- Assemble Tacos: Warm the tortillas and melt the shredded cheddar cheese on them using a microwave, stovetop, or grill. Add a generous portion of buffalo chicken on each tortilla, then spoon the corn avocado topping over the chicken. Drizzle with blue cheese cilantro ranch dressing and garnish with additional blue cheese crumbles and a squeeze of lime juice as desired.
Notes
- You can use either flour or corn tortillas based on preference; flour provides a softer wrap while corn tortillas add a traditional texture.
- The blue cheese cilantro ranch dressing can be made ahead and refrigerated for up to 3 days.
- Char the corn on a grill or stovetop pan for added smoky flavor; alternatively, boil or roast if preferred.
- Adjust the amount of buffalo sauce on the chicken to control spice level.
- For a lighter option, substitute sour cream with Greek yogurt in the dressing.
