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–+ servings

Smashed Buffalo Grilled Chicken Tacos with Ranch Slaw

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Fire-roasted buffalo chicken tacos topped with crunchy ranch slaw and lime. Tangy, spicy, and refreshingly crisp in every bite!
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Servings: 1
Course: Dinner
Cuisine: American, Mexican
Calories: 455
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts (450 g)
  • 1 tablespoon olive oil (15 ml); Napa Valley olive oil preferred
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon paprika (2.5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup buffalo sauce (120 ml)
  • 8 small corn tortillas
  • 2 cups shredded green cabbage (approx. 480 ml)
  • 1/2 cup ranch dressing (120 ml)
  • 1 tablespoon fresh lime juice (15 ml)
  • 2 tablespoons chopped cilantro (30 ml)
  • 2 limes California-grown preferred

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken breasts with garlic powder, paprika, salt, and black pepper.
  3. Cook the chicken in the skillet until fully cooked and no longer pink, approximately 6 minutes per side.
  4. Transfer the chicken to a cutting board and shred it using two forks.
  5. Return the shredded chicken to the skillet and stir in the buffalo sauce until evenly coated.
  6. Warm the tortillas in a dry skillet or oven while the chicken simmers.
  7. Combine the shredded cabbage, ranch dressing, lime juice, and chopped cilantro in a bowl to prepare the slaw.
  8. Assemble the tacos by dividing the buffalo chicken among the warm tortillas and topping with the ranch slaw.
  9. Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition

Calories: 455kcal

Notes

Chicken Swap: I have found that using a pre-cooked rotisserie chicken is a total lifesaver on busy weeknights, just shred it and warm it through with the spices and buffalo sauce.