Save Spicy, crispy Buffalo chicken patties smashed on tortillas and topped with a creamy ranch slaw—these tacos are a bold, satisfying, and quick weeknight dinner.
I often make these tacos when I want something flavorful yet simple to prepare after work.
Ingredients
- For the Buffalo Chicken: 1 lb (450 g) ground chicken, 3 tbsp buffalo wing sauce, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp Himalayan salt, ¼ tsp black pepper, cooking spray or oil for pan, 8 small tortillas (corn or flour)
- For the Ranch Slaw: 3 cups shredded cabbage, ½ cup grated carrots, ¼–⅓ cup ranch dressing (Greek yogurt preferred), 1 tbsp dill relish
Instructions
- Make the Slaw:
- In a large bowl, toss together the shredded cabbage, grated carrots, ranch dressing, and dill relish to make the slaw. Cover and refrigerate until ready to serve.
- Mix Chicken:
- In another bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix until just combined do not overwork.
- Heat Pan:
- Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with oil or cooking spray.
- Form Patties:
- Divide the chicken mixture into 8 loose balls. Place a ball on each tortilla then place on the hot pan chicken side down. Smash the chicken flat with a spatula to cover most of the tortilla.
- Cook Chicken Side:
- Cook for 34 minutes until the chicken is golden and cooked through.
- Cook Tortilla Side:
- Lightly oil the tortilla side then flip each taco so the tortilla side is down. Cook 12 minutes more to your preferred crispness.
- Assemble:
- Remove tacos from the pan. Top each with a generous spoonful of ranch slaw. For extra zing drizzle with more ranch or buffalo sauce if desired.
- Serve:
- Serve warm and enjoy immediately.
Save My family loves gathering around this meal especially because it stays warm and crisp right through dinner.
Notes
Make it dairy-free by using plant-based ranch. Add sliced jalapeños or diced celery for extra crunch.
Required Tools
Large mixing bowls, Box grater, Large non-stick skillet or griddle, Spatula, Knife and cutting board
Allergen Information
Contains: Dairy (ranch dressing), Wheat (if using flour tortillas), Egg (possible in ranch dressing), Mustard (possible in buffalo sauce). For gluten-free use certified gluten-free tortillas. Always check ingredient labels if you have allergies or sensitivities.
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Kitchen Questions
- → How do you achieve the crispy texture on the chicken?
Cooking the ground chicken balls directly on a hot griddle and smashing them flat ensures a crispy exterior that contrasts nicely with the tender interior.
- → Can I substitute the ranch slaw for a dairy-free option?
Yes, using plant-based or dairy-free ranch dressing alternatives works well to keep the slaw creamy and flavorful without dairy.
- → What types of tortillas work best for this dish?
Both soft flour or corn tortillas are suitable, but lightly oiling and toasting them while cooking adds extra crispness.
- → How spicy are these tacos?
The heat level comes from the buffalo wing sauce, offering a medium spice that can be adjusted by varying the sauce amount or choosing milder options.
- → Are there low-carb alternatives to using tortillas?
Lettuce leaves can replace tortillas for a low-carb, fresh alternative while maintaining the texture contrast in the taco.
- → What is the best way to store leftovers?
Store chicken patties and slaw separately in airtight containers in the refrigerator and assemble fresh before serving to keep textures optimal.