Main Dishes

January 29, 2021

Crispy Buffalo Chicken Tacos with Cilantro Lime Ranch Slaw

Made entirely on a sheet pan in less than 30 minutes, these Crispy Buffalo Chicken Tacos are easy, healthy, and delicious! They're topped with a homemade cilantro lime slaw and are also naturally gluten free.

Whether you're looking for an easy weeknight meal or a special game-day snack, these crispy buffalo chicken tacos are exactly what you need. Dare I say they're even better than buffalo wings?

But really, I'd choose these baked buffalo chicken tacos over wings every time and here's why:

  • They're way easy to make
  • They're naturally gluten free and macro friendly
  • They're topped with a delicious homemade slaw
  • They're made on a sheet pan
  • They're ready in 30 minutes!

Did I mention they're crispy? Something about that crunch just takes them to the next level.

Crispy buffalo chicken tacos with cilantro lime slaw on top

Ingredients for buffalo chicken tacos

  • Corn tortillas: using corn tortillas ensures these oven-baked tacos are extra crispy and gluten-free friendly. I happened to find extra thin low-fat corn tortillas (Mission brand) at my local supermarket, so that's what I used for this recipe. If you use another brand, the calories will increase slightly.
  • Shredded chicken: easy to make, easy to store, and the perfect texture for these tacos. Feel free to prepare your own ahead of time or buy a rotisserie chicken!
  • Buffalo sauce: I like medium buffalo sauce so there's a good heat without overwhelming the rest of the flavors. Feel free to use certified gluten-free buffalo sauce if you need to! This brand is a great diet-friendly choice.
  • Coleslaw: without the dressing! The crunchy blend of raw cabbage and carrots is the perfect balance to the spicy, cheesy tacos.
  • Bolthouse Farms Ranch Dressing: my go-to brand for all healthy dressings! They have a wide selection of flavors, from ranch to bleu cheese to honey mustard to green goddess, and each dressing is made with Greek yogurt to keep the calories and fat content to a minimum. You can find this brand in the refrigerated section at your local grocery store!
  • Bold seasonings and flavors: a unique blend of fresh cilantro, lime juice, and a mix of pantry spices should do the trick!

A crispy buffalo taco with homemade slaw

How to make crispy buffalo chicken tacos

I love how simple and easy these tacos are. It only takes a sheet pan, a mixing bowl, and 30 minutes to pull this delicious dinner together!

Start by prepping the taco shells. (I prefer making homemade crunchy taco shells, but if that's a little too much work, regular crunchy taco shells will do just fine.) Microwave the tortillas for 20-30 seconds so they're warm and pliable.

Then, spray each side of the corn tortillas with cooking spray and rub it in with your hands. This will help them crisp up in the oven without burning and help the filling stick to the shells.

Next, toss together the chicken and the buffalo sauce in a mixing bowl until well combined.

Ingredients for buffalo chicken tacos

To assemble the Buffalo Chicken Tacos, spread a 1/4 cup of buffalo chicken on one half of the greased tortilla, then top with 1 tablespoon mexican cheese (shown below). Fold over the empty side of the tortilla and press gently to adhere to the filling.

If the filling is not enough to keep the tacos closed, seal the tortillas with two toothpicks. I've found the toothpicks stick best when at a 30° angle relative to the sheet pan (more horizontal than perpendicular) and each is going in the opposite direction of the other.

Bake the buffalo chicken tacos for 7-8 minutes at 425°F, then flip and bake for another 5-6 minutes until crispy. Feel free to respray the tacos before baking the second time.

Let the tacos cool on the pan for 5 minutes before serving.

Corn tortillas with buffalo chicken
Corn tortillas with buffalo chicken and shredded cheese

Make the cilantro lime ranch coleslaw by tossing the remaining ingredients in a large mixing bowl until well combined. Serve a generous portion over each taco and devour!

Top with a squeeze of fresh lime feta cheese crumbles or bleu cheese crumbles. I'm not a fan of bleu cheese, but I know that's the classic cheese for buffalo chicken, so I won't be offended if you choose bleu cheese.

A crispy buffalo chicken taco with cilantro lime slaw

More easy weeknight recipes

Better-Than-Takeout Healthy Orange Chicken

Irresistible 30-Minute Egg Roll in a Bowl

Veggie-Packed Vegan Pesto Pasta

Made-From-Scratch Turkey Sloppy Joes with Brussels Sprouts Slaw

Easy 5-Minute Buffalo Chicken Wraps

Healthy Sheet-Pan Chicken Cordon Bleu with Roasted Root Veggies

Crispy buffalo chicken tacos with cilantro lime slaw on top

I know you'll love these sheet pan crispy buffalo chicken tacos! They are the perfect mix of spicy, cheesy, crispy, and salty with a refreshing homemade slaw. And they're made in less than 30 minutes. What could be better?

If you try this recipe, I'd love to hear about it! Be sure to leave a star rating and review below so other readers know how you liked it, then tag me on Instagram @kapaicooking so I can see the finished product!

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Crispy Buffalo Chicken Tacos with Cilantro Lime Ranch Slaw

Made entirely on a sheet pan in less than 30 minutes, these Crispy Buffalo Chicken Tacos are easy, healthy, and delicious! They're topped with a homemade cilantro lime slaw and are also naturally gluten free.

Author:

Brooke Harmer

Prep:

15

min

cook:

15

min

total:

30

min

servings:

9

Ingredients

  • 9 extra thin corn tortillas (or regular)
  • 1 lb shredded chicken
  • 6 Tbsp buffalo sauce (gluten-free if necessary)
  • 4 C coleslaw (no dressing)
  • ⅓ C Bolthouse Farms Ranch Dressing*
  • ½ Tbsp lime juice
  • ½ Tbsp parsley
  • ½ tsp dill week
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ C chopped cilantro
  • ½ C + 1 Tbsp reduced fat shredded Mexican-style cheese
  • Feta cheese crumbles, for garnish* (optional)

Instructions

  1. Preheat the oven to 425°F and spray a baking sheet with cooking spray.
  2. In a medium-sized bowl, toss the shredded chicken in the buffalo sauce and set aside.
  3. Heat the corn tortillas in the microwave for 20-30 seconds until warm and pliable. Spray both sides of each tortilla with cooking spray and rub gently with your hands to ensure the entire tortilla is covered with cooking spray.
  4. Spoon ¼ cup of buffalo chicken on one half of a tortilla, then top with 1 Tbsp of shredded cheese. Repeat with each taco until the buffalo chicken is finished.
  5. Place each taco on the prepared sheet pan and gently fold in half, gently pressing to adhere the filling to the tortilla. (If the tacos have a hard time staying closed, seal with two toothpicks all the way through the tacos.) Bake for 7-8 minutes, then remove the tacos from the oven and flip. Bake for another 5-6 minutes until crispy. Let cool on the pan for 5 minutes before serving.
  6. In a large mixing bowl, mix the coleslaw, ranch, lime juice, parsley, dill, garlic powder, onion powder, and cilantro until well combined.
  7. To serve, spoon a generous amount of the Cilantro Lime Ranch Coleslaw over each taco and enjoy! Top with feta cheese crumbles or bleu cheese crumbles if desired.

Notes

*Bolthouse Farms Bleu Cheese Dressing would also work here.

**Bleu cheese crumbles would also work here.

Nutrition facts are a calculated estimate for 3 tacos, including a serving of coleslaw on top, but not including feta cheese crumbles.

Nutrition

Serving: 1 taco / Calories: 144 / Fat: 5g / Saturated Fat: 0.3g / Carbohydrates: 11.6g / Fiber: 1.7g / Sugar: 2.3g / Protein: 13.3