Crispy Buffalo Chicken Tacos
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 2 cups shredded rotisserie chicken, (or cooked chicken)
- 1/4 cup Frank’s buffalo sauce
- 2 tablespoons plain Greek yogurt, (can use sour cream)
- 2 green onions, (sliced)
- 1/4 teaspoon garlic powder
- Kosher salt and black pepper, (to taste)
- Avocado oil, (for greasing pan and brushing on tortillas)
- 2 1/2 cups shredded cheddar cheese
- 12 corn tortillas
- Jalapeño Ranch
- Shredded lettuce
- Guacamole
- Pickled Red Onions
- Extra buffalo sauce
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Preparation
Step 1
Preheat oven to 425 degrees F.
Step 2
In a medium bowl, combine the chicken, hot sauce, Greek yogurt, green onions, garlic powder, salt and pepper.
Step 3
Wrap the tortillas in a towel and microwave on high for 45 to 60 seconds to make them more pliable. Grease a large baking sheet generously with avocado oil. Place the tortillas on a large baking sheet in a single layer.
Step 4
Sprinkle 1 tablespoon of the cheese on half of each tortilla. Top the cheese with 2 tablespoons of the chicken mixture. Add another tablespoon of cheese on top.
Step 5
Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with oil. Bake for 18 to 24 minutes, or until crispy.
Step 6
Serve the tacos with desired toppings.
Step 7
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