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Buffalo Chicken Smash Tacos with Herby Ranch Slaw Recipe

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These Buffalo Chicken Smash Tacos are a flavorful and satisfying meal featuring spicy ground chicken cooked crispy on a griddle, topped with a creamy, herby ranch slaw made from Greek yogurt, fresh herbs, and jalapeño. Served on warm flour tortillas with avocado slices and an extra drizzle of buffalo sauce, these tacos offer a perfect balance of heat, creaminess, and crunch.

Ingredients

For the Slaw:

  • 3 cups shredded green cabbage
  • ½ cup shredded carrots (optional)
  • ½ teaspoon kosher salt, plus more to taste
  • ½ cup whole milk plain Greek yogurt
  • ½ cup roughly chopped fresh cilantro
  • 1 jalapeño, seeded and roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or sugar
  • 1 garlic clove, chopped
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon chopped chives

For the Chicken:

  • 1 pound ground chicken (93% lean)
  • ¼ cup diced fresh cilantro
  • 2 to 3 tablespoons buffalo sauce
  • 2 tablespoons diced scallions
  • 1 clove garlic, grated (or 1 teaspoon garlic powder)
  • ½ teaspoon kosher salt
  • 8 to 10 small flour tortillas

For Serving:

  • Avocado slices (from 1 to 2 avocados)
  • Extra buffalo sauce, for drizzling
  • Jalapeño slices, if desired

Instructions

  1. Prepare the Slaw: In a medium bowl, combine the shredded cabbage and shredded carrots (if using) and sprinkle with ½ teaspoon kosher salt. Toss with tongs to mix evenly.
  2. Make the Dressing: Add the Greek yogurt, cilantro, jalapeño, lime juice, honey (or sugar), chopped garlic, dill, and chives to a blender. Blend for about 1 minute until smooth and well combined to create the ranch-style dressing.
  3. Combine Slaw and Dressing: Pour the dressing over the cabbage mixture and toss thoroughly with tongs until the cabbage is fully coated. Set aside to let flavors meld.
  4. Mix Chicken Filling: In a large bowl, combine the ground chicken, diced cilantro, buffalo sauce, scallions, grated garlic (or garlic powder), and kosher salt. Mix well until all ingredients are evenly distributed.
  5. Form and Cook Tacos: Heat a griddle, large cast iron skillet, or nonstick pan over medium heat (approximately 400°F). Add 1 to 2 tablespoons of avocado oil and swirl to coat the pan. Spread about 2 tablespoons of the chicken mixture thinly onto each tortilla, getting about 10 to 12 tortillas in total.
  6. Cook Tacos: Place each tortilla meat-side down on the hot pan, pressing down slightly with a spatula. Cook for 2 to 4 minutes until the bottom is golden and crispy, then flip and cook an additional 1 to 2 minutes. Remove each cooked taco to a wire rack or platter. Add more avocado oil as needed to prevent sticking and cook remaining tortillas.
  7. Assemble and Serve: Top each crispy chicken taco with a generous scoop of the herby ranch slaw, a drizzle of extra buffalo sauce, avocado slices, and jalapeño slices if desired. Serve warm and enjoy!

Notes

  • For a spicier slaw, keep the jalapeño seeds when blending or add extra jalapeño slices as garnish.
  • You can substitute ground turkey for ground chicken if preferred.
  • If you want gluten-free tacos, use corn tortillas instead of flour tortillas.
  • Make sure the pan is hot before adding the tortillas to get a crispy crust on the chicken.
  • Leftover slaw can be stored in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/buffalo-chicken-smash-tacos-with-herby-ranch-slaw-recipe/