Save Spicy, crispy Buffalo chicken patties smashed on tortillas and topped with a creamy ranch slaw—these tacos are a bold, satisfying, and quick weeknight dinner.
I first made these tacos for a busy weeknight and they quickly became a family favorite for their perfect blend of heat and creaminess.
Ingredients
- Buffalo Chicken: 1 lb (450 g) ground chicken, 3 tbsp buffalo wing sauce, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp Himalayan salt, ¼ tsp black pepper, cooking spray or oil for pan, 8 small tortillas (corn or flour)
- Ranch Slaw: 3 cups shredded cabbage, ½ cup grated carrots, ¼–⅓ cup ranch dressing (Greek yogurt preferred), 1 tbsp dill relish
Instructions
- Make the Slaw:
- In a large bowl, toss together the shredded cabbage, grated carrots, ranch dressing, and dill relish to make the slaw. Cover and refrigerate until ready to serve.
- Prepare the Chicken Mixture:
- In another bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix until just combined do not overwork.
- Heat the Pan:
- Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with oil or cooking spray.
- Form and Cook Patties:
- Divide the chicken mixture into 8 loose balls. Place a ball on each tortilla then place on the hot pan chicken side down. Smash the chicken flat with a spatula to cover most of the tortilla.
- Cook Patties:
- Cook for 3–4 minutes until the chicken is golden and cooked through.
- Cook Tortilla Side:
- Lightly oil the tortilla side then flip each taco so the tortilla side is down. Cook 1–2 minutes more to your preferred crispness.
- Assemble Tacos:
- Remove tacos from the pan. Top each with a generous spoonful of ranch slaw. For extra zing drizzle with more ranch or buffalo sauce if desired.
- Serve:
- Serve warm and enjoy immediately.
Save These tacos always bring my family together around the table for a quick and delicious meal.
Notes
For a low-carb version use lettuce leaves instead of tortillas. Add sliced jalapeños or diced celery for extra crunch.
Required Tools
Large mixing bowls, box grater, large non-stick skillet or griddle, spatula, knife and cutting board.
Allergen Information
Contains Dairy (ranch dressing), Wheat (if using flour tortillas), Egg (possible in ranch dressing), Mustard (possible in buffalo sauce). For gluten-free use certified gluten-free tortillas. Always check ingredient labels if you have allergies or sensitivities.
Save Try to serve these tacos immediately for the best texture and flavor.
Kitchen Q&A
- → What is the best way to cook the chicken patties?
Heat a non-stick skillet over medium-high heat, coat lightly with oil, and smash the seasoned ground chicken onto the tortillas. Cook until golden and cooked through before flipping and crisping the tortilla side.
- → Can I make the slaw dairy-free?
Yes, by using a plant-based ranch dressing or substituting with a dairy-free alternative, the slaw remains creamy without dairy.
- → What can I use instead of tortillas for a low-carb option?
Lettuce leaves make a fresh, low-carb alternative to tortillas, providing a crisp and light wrap for the chicken and slaw.
- → How spicy are these tacos?
The wing sauce adds a medium heat that can be adjusted by choosing milder or hotter sauces. Additional toppings like jalapeños can increase the spice level.
- → Can I prepare any components in advance?
The ranch slaw can be assembled ahead and refrigerated, which helps the flavors meld and saves time during cooking.