Mini Buffalo Chicken Tacos
Mini Buffalo Chicken Tacos are an easy-to-make weeknight dinner that the whole family will love! But they also make a delicious party or game day appetizer. Absolutely packed with flavor, you can make the tacos with blue cheese or cheddar depending on your preferences.
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Makes: 12 mini tacos
Ingredients
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 lb. boneless, skinless chicken breast
- 1 Tbsp olive oil, plus more for tortillas
- ½ cup buffalo sauce (I like Frank's)
- 12 street taco-size flour tortillas (or other small tortillas)
- ⅓ cup crumbled blue cheese or ½ cup shredded cheddar (or cheese of your choice)
- Blue cheese sauce, for topping (recipe below)
- Shredded carrots, for topping
- Diced avocado, for topping
- Diced tomatoes, for topping
Blue Cheese Sauce
- ⅔ cup crumbled blue cheese
- 2 Tbsp buttermilk
- 1 Tbsp sour cream or Greek yogurt
- ½ tsp minced garlic
- ½ tsp lemon juice
- ¼ tsp pepper
Instructions
- In a small bowl mix together garlic powder, paprika, salt, and pepper.
- Rub the chicken breasts with the spice mixture evenly on both sides.
- Add olive oil to a large skillet over medium heat. Add chicken breasts and cook for 4 – 5 minutes per side, turning once, until chicken is just cooked through. Remove chicken to a cutting board and let cool slightly.
- When chicken is cool enough to touch, use two forks (or your hands) to shred. Put shredded chicken in a bowl and add buffalo sauce. Toss to fully coat chicken in sauce.
- Preheat oven to 425 degrees.
- Wrap tortillas in a damp paper towel and warm in the microwave for about 45 seconds to make them more pliable. Lightly brush both sides of each tortilla with olive oil and set on a baking sheet (or two baking sheets).
- Add shredded buffalo chicken to one half of each tortilla. Top with either crumbled blue cheese or shredded cheddar cheese (or both!). Fold tortilla over to form taco, pressing firmly to close (if tortilla keeps popping up, don't worry too much as you'll be able to press it down after its first round in the oven).
- Place baking sheet(s) in oven for 6 minutes. Remove, flip each taco, and return to oven for another 5-6 minutes, until tacos are golden and crispy.
- Serve mini crispy buffalo chicken tacos with blue cheese sauce, extra buffalo sauce, shredded carrots, diced avocado, and diced tomato, if desired.
Blue Cheese Sauce
- Put all ingredients in a medium bowl and stir together. Chill in fridge for at least an hour before using.
Notes
- If you can't find street taco size tortillas, use the smallest tortillas you can find. You will get fewer than 12 tacos with larger tortillas, unless you increase the amount of chicken you make.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!