Baked Buffalo Chicken Tacos with Ranch Slaw is a fun and delicious dish that you’ll want to serve on your next Taco Tuesday night or to be honest, any night of the week.
These tacos are so crunchy without the mess of frying them AND using the prepared ingredients make it pretty quick to make.
If you are like my family, you like tacos. In reality, I like all Mexican food. Seasoned meat, tortillas, cheese, guacamole…. How could I not? I lived in South Texas a few years as a child and was in Mexican food heaven. I also like Buffalo Chicken Wings so with this recipe, how could I go wrong?
Lot of families I know do Taco Tuesday every week, so you can add this to your dinner repertoire to have some taco variety.
Mama Fawn’s Tips. . .
- Make sure you microwave the tortillas or your tortillas will break when folding them. If they begin to cool before finishing filling the tortillas, put them in the microwave again.
- You’ll want to cut the chicken breast in bite size pieces so it’s easy to eat.
- I use cheddar cheese but feel free to use any cheese you like.
- I think blue cheese dressing would be absolutely delicious for the slaw. Half of my family doesn’t like it so I have opted for the Ranch.
- If you like extra creamy slaw, feel free to add more dressing.
Serve Baked Buffalo Chicken Tacos with Ranch Slaw with my Mexican Rice and a salad for a complete meal. I hope you enjoy these tacos as much as we do.
Baked Buffalo Chicken Tacos w/ Ranch Slaw
Course: DinnerCuisine: Latin FusionDifficulty: Easy12
Tacos10
minutes25
minutesIngredients
1 10 oz. bag of Angel Hair ColeSlaw
½ cup Ranch Dressing
½ tsp. Seasoned salt
1 tbsp. Vegetable oil
1 lb. chicken breast, diced into bite size pieces
½ cup buffalo wing sauce
12 corn tortillas
1 ½ cup shredded Cheddar cheese
Extra Vegetable oil.
Directions
- Preheat the oven to 425 degrees.
- Prepare the coleslaw by combining the angel hair, ranch dressing and seasoned salt. Mix well until thoroughly combined. Refrigerate until ready to use.
- In a medium skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken breast and cook until no longer pink, lightly browned and all liquid has evaporated, 5-7 minutes. Turn off the heat and add the buffalo wing sauce and stir until all the chicken is completely covered. Set aside.
- Place the 12 corn tortillas on a microwave safe dish and cover with plastic wrap. Microwave the tortillas for about 30 seconds.
- On a baking sheet, rub one side of the tortilla with a little vegetable oil. Repeat this with remaining tortillas. Lay each tortilla flat and then layer the buffalo chicken and cheddar, evenly dividing them within all the tortillas. Fold the tortillas in half and gently press them together. Place in the preheated oven and bake for 5 minutes. Flip over the tacos and bake for another 5 minutes until the tortillas are brown and crisp.
- Carefully, top with the Ranch Slaw and Enjoy!
