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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!
Prep Time25 minutes
Cook Time25 minutes
Servings: 4

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