When you need a weeknight dinner that’s bold, fun, and impossible to stop eating, Buffalo Chicken Tacos deliver every time. You get spicy, saucy chicken and melty cheddar baked into crispy corn tortillas—no frying, no fuss! Serve them with all your favorite toppings for the ultimate taco night that’s part comfort food, part game day snack, and 100% crowd-pleaser.
These are so easy thanks to rotisserie chicken and store-bought buffalo sauce. Just toss the filling, bake until golden, and get dipping—think jalapeño ranch, guac, or even more buffalo sauce for extra kick. Kids love them, adults inhale them, and everyone asks for seconds.
Why You’ll Love These Buffalo Chicken Tacos
All the bold buffalo flavor, none of the fuss. Shredded chicken, melty cheese, and crispy tortillas come together fast—just bake and load up with your favorite toppings. Perfect for parties, busy nights, and easy reheating.
Ingredients You’ll Need
- Shredded rotisserie chicken (or any cooked chicken)
- Buffalo sauce (Frank’s is a classic!)
- Plain Greek yogurt (or sour cream)
- Green onions
- Garlic powder
- Shredded cheddar cheese
- Corn tortillas
- Avocado oil (or any neutral oil)
- Kosher salt & black pepper
Favorite Toppings
- Jalapeño ranch or creamy cilantro lime dressing
- Shredded lettuce
- Guacamole
- Pickled red onions
- Sour cream or more Greek yogurt
- Extra buffalo sauce
How to Make Buffalo Chicken Tacos
- Prep the filling: In a bowl, mix chicken, buffalo sauce, Greek yogurt, green onions, garlic powder, salt, and pepper.
- Warm tortillas: Microwave in a towel to make them flexible.
- Fill & assemble: Lay tortillas on a greased baking sheet. Sprinkle cheese on one half, add chicken mixture, then more cheese. Fold and press.
- Bake: Brush with oil and bake at 425°F for 18–24 minutes until crispy.
- Top & serve: Add your favorite toppings and dig in!
Tips & Customizations
- Swap in cooked turkey, ground chicken, or even jackfruit for a twist.
- Add more veggies like diced bell pepper or jalapeños to the filling.
- Make them spicier with extra buffalo sauce or a drizzle of sriracha.
Storage & Reheating
- Fridge: Store cooled tacos in an airtight container for up to 4 days.
- Freezer: Freeze baked tacos, wrapped individually, for up to 3 months.
- Reheat: Best in an air fryer or hot oven until crisp—skip the microwave to keep them crunchy!
FAQ
Yes, but corn tortillas get crispier in the oven.
Use any leftover cooked chicken or quickly poach and shred your own.
Bake uncovered and don’t overfill the tortillas.
Yes! Assemble, bake, and reheat in the oven or air fryer just before serving.
Buffalo Chicken Tacos
- Total Time: 30 minutes
- Yield: 12 tacos 1x
Description
Spicy, cheesy, and oven-crisped to perfection—these Buffalo Chicken Tacos are the ultimate weeknight dinner. Quick to make with rotisserie chicken, they bake up golden and gooey and are totally customizable with your favorite toppings.
Ingredients
- 2 cups shredded rotisserie chicken
- ¼ cup buffalo sauce (Frank’s)
- 2 Tbsp plain Greek yogurt (or sour cream)
- 2 green onions, sliced
- ¼ tsp garlic powder
- Kosher salt and black pepper, to taste
- Avocado oil, for greasing and brushing
- 2½ cups shredded cheddar cheese
- 12 corn tortillas
Instructions
- Preheat oven to 425°F.
- In a bowl, mix chicken, buffalo sauce, Greek yogurt, green onions, garlic powder, salt, and pepper.
- Microwave tortillas in a towel for 45–60 seconds until pliable.
- Grease a baking sheet with oil. Lay tortillas flat, sprinkle cheese on half of each, top with chicken mixture, then more cheese. Fold and press lightly.
- Brush folded tortillas with oil. Bake 18–24 minutes until golden and crispy.
- Serve with toppings like jalapeño ranch, guacamole, lettuce, or pickled onions.
Notes
To reheat, use the air fryer or oven to keep them crispy. Customize with extra spice, different cheeses, or alternative proteins like ground chicken or jackfruit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plat Principal
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 1g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
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