# What You'll Need:
→ Buffalo Chicken
01 - 1 pound ground chicken
02 - 3 tablespoons buffalo wing sauce
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon Himalayan salt
07 - ¼ teaspoon black pepper
08 - Cooking spray or oil, for pan
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - ½ cup grated carrots
12 - ¼ to ⅓ cup ranch dressing (Greek yogurt preferred)
13 - 1 tablespoon dill relish
# Method:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss thoroughly, cover, and refrigerate until serving.
02 - In a separate bowl, blend ground chicken with buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Stir until just incorporated without overmixing.
03 - Preheat a griddle or large non-stick skillet over medium-high heat and lightly coat with cooking spray or oil.
04 - Divide the chicken mixture into 8 loose balls. Place one ball onto each tortilla, then position on the heated pan chicken side down. Press the mixture flat using a spatula to cover most of the tortilla surface.
05 - Cook the pressed chicken for 3 to 4 minutes until golden and fully cooked through.
06 - Lightly oil the tortilla side, flip each taco tortilla side down, and cook for an additional 1 to 2 minutes until crisped to your preference.
07 - Remove tacos from heat and top each with a generous spoonful of the prepared ranch slaw. Optionally drizzle additional ranch dressing or buffalo wing sauce for extra flavor.
08 - Serve immediately while warm and enjoy.
