Crispy Buffalo Chicken Tacos
These Crispy Buffalo Chicken Tacos are going to be your new favorite quick meal. It is perfectly crispy, cheesy and packed with flavorful bites of buffalo chicken!
How to Make Buffalo Chicken Tacos
This recipe for Crispy Buffalo Chicken Tacos is quick, easy and absolutely delicious! Consisting of flour tortillas filled with seasoned chicken bites coated in a creamy buffalo sauce that is layered with mozzarella cheese and fried until crispy and melty, these tacos are packed with a whole lot of yum! They are the perfect addition to your taco Tuesday or any day of the week meal rotation. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- Flour Tortillas
- Mozzarella Cheese (may substitute with preferred cheese)
- Buffalo Sauce
- Cream Cheese
- Honey
- Avocado or Vegetable Oil
- Seasonings (Paprika, Onion Powder, Garlic Powder, Salt and Black Pepper)
(See recipe card below for the ingredients measurements.)
Preparation
- Season Chicken – in a large mixing bowl, add the chicken, seasons and oil. Mix to thoroughly combine. Set aside.
- Cook Chicken – heat up some oil in a large skillet over medium high heat. Add in the seasoned chicken and cook while stirring until the chicken is mostly cooked, about 4-5 minutes. Mix in the cream cheese, buffalo sauce and honey until a smooth sauce forms, about 1-2 minutes. Reduce heat to medium. Continue to cook the chicken, stirring intermittently, until it is fully cooked through and the sauce has thickened and coats the chicken. Remove from heat and cool the chicken to room temperature.
- Assemble Tacos – on a clean surface, place down a flour tortilla. Add some cheese over the top half of the tortilla, spoon over a portion of the cooled Buffalo chicken over the cheese. Top the chicken with some more cheese and fold the other half of the tortilla over the filling, lightly pressing to seal.
- Fry Tacos – heat up some oil in a large skillet over medium heat. In batches, fry the tacos, for about 1 minute per side or until golden brown and crispy.
- Serve – tacos immediately with your favorite sauce, fresh limes or with a side of Mexican rice for a full meal. I served tacos with this Creamy Jalapeño Line sauce!
If you tried this Crispy Buffalo Chicken Tacos recipe, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.
Find more upcoming recipes in the Recipe Index. To see more recipes and behind the scenes, follow along on Instagram, Pinterest and Youtube!
Crispy Buffalo Chicken Tacos
Ingredients
Buffalo Chicken Filling
- 1 1/2 pounds chicken breasts, cut into small (about 1/4 inch) pieces
- 1 1/2 tablespoons avocado or vegetable oil, plus more for cooking chicken
- 1 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 to 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup buffalo sauce
- 2 tablespoons cream cheese, softened
- 1 tablespoon honey, optional but highly recommended
Taco Assembly
- 8 flour Tortillas (Taco Size)
- 2-3 cups mozzarella cheese, or preferred cheese of choice
- avocado or vegetable oil, for frying
- fresh cilantro, finely chopped, optional
Instructions
- In a large mixing bowl, add the chicken, seasonings ( paprika, garlic powder, onion powder, salt and black pepper) and oil. Mix to thoroughly combine. Set aside.
- Heat up some oil (about 1 tablespoon) in a large nonstick skillet over medium high heat. Add in the seasoned chicken and cook while stirring until the chicken is mostly cooked, about 4-5 minutes.
- Mix in the cream cheese, buffalo sauce and honey until a smooth sauce forms, about 1-2 minutes. Reduce heat to medium.
- Continue to cook the chicken, stirring intermittently, until it is fully cooked through and the sauce has thickened and coats the chicken, about 4-5 minutes or longer as needed. Remove from heat and cool the chicken to room temperature.
- On a clean surface, place down a flour tortilla. Add some cheese over the top half of the tortilla (about 2 tablespoons). Spoon over a portion of the cooled Buffalo chicken over the cheese. Top the chicken with some more cheese (about 2 tablespoons) and fold the other half of the tortilla over the filling, lightly pressing to seal.
- Transfer assembled taco to a large baking sheet and repeat with remaining chicken filling, cheese and tortillas for a total of (8) tacos.
- Heat up some oil (about 3-4 tablespoons) in a large skillet over medium heat. In batches, pan fry the tacos, about 1 minute per side, or until golden brown. Transfer to a wire cooling rack placed over a baking sheet. If needed, add a little more oil in between frying the batches of tacos to ensure that you get nicely golden brown and crispy tacos.
- Garnish tacos with fresh cilantro (optional) and serve immediately while still hot and crispy with your favorite sauce. Enjoy!
Notes
- I served tacos with this Creamy Jalapeño Lime Sauce Recipe!
