# What You'll Need:
→ Buffalo Chicken
01 - 1 pound ground chicken
02 - 3 tablespoons buffalo wing sauce
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon Himalayan salt
07 - ¼ teaspoon black pepper
08 - Cooking spray or oil for pan
09 - 8 small corn or flour tortillas
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - ½ cup grated carrots
12 - ¼ to ⅓ cup ranch dressing (Greek yogurt preferred)
13 - 1 tablespoon dill relish
# Method:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss thoroughly, cover, and refrigerate until serving.
02 - In a separate bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix lightly until just combined, avoiding overmixing.
03 - Preheat a griddle or large non-stick skillet over medium-high heat and lightly coat with oil or cooking spray.
04 - Divide chicken mixture into 8 loose balls. Place one ball on each tortilla, then transfer tortilla, chicken side down, to the hot pan. Smash the chicken flat with a spatula, covering most of the tortilla.
05 - Cook for 3 to 4 minutes until chicken is golden and fully cooked.
06 - Lightly oil the tortilla side, flip tacos so tortilla side is down, and cook for an additional 1 to 2 minutes until crispy to preference.
07 - Remove tacos from pan and top each with a generous spoonful of ranch slaw. Optionally drizzle with extra ranch or buffalo sauce. Serve warm immediately.
