Buffalo Chicken Smash Tacos with Herby Ranch Slaw Recipe
These Buffalo Chicken Smash Tacos with Herby Ranch Slaw combine spicy, savory ground chicken with a creamy, tangy slaw for a fresh and flavorful twist on classic tacos. The chicken is cooked directly on the tortillas in a skillet or griddle, giving each bite a perfect crispy edge topped with a refreshing herby ranch-style slaw made from Greek yogurt, fresh herbs, and lime juice. Quick, easy, and packed with bold flavors, they're perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 to 12 tacos
- Category: Tacos
- Method: Frying
- Cuisine: American
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
- 1 to 2 tablespoons avocado oil (for cooking)
For Serving:
- Avocado slices (from 1 to 2 avocados)
- Extra buffalo sauce, for drizzling
- Jalapeño slices, if desired
Instructions
- Prepare the Slaw: In a medium bowl, combine shredded cabbage and shredded carrots (if using), then sprinkle with ½ teaspoon kosher salt. Toss with tongs to mix and soften slightly.
- Make the Dressing: Add Greek yogurt, chopped cilantro, seeded jalapeño, lime juice, honey or sugar, chopped garlic, fresh dill, and chives into a blender. Blend for about 1 minute until smooth and well combined.
- Toss the Slaw: Pour the blended dressing over the cabbage mixture and toss thoroughly with tongs until the cabbage is evenly coated. Set this herby ranch slaw aside.
- Mix the Chicken Filling: In a large bowl, combine ground chicken, diced cilantro, buffalo sauce (2-3 tablespoons), diced scallions, grated garlic (or garlic powder), and ½ teaspoon kosher salt. Mix well until all ingredients are incorporated evenly.
- Assemble the Tacos: Take a small flour tortilla and spread about 2 tablespoons of the chicken mixture thinly over one side. Repeat to prepare 10 to 12 tortillas.
- Cook the Tacos: Heat a griddle, large cast iron skillet, or nonstick pan over medium heat (approximately 400°F). Add 1 to 2 tablespoons avocado oil and swirl to coat the pan. Place a tortilla chicken-side down on the hot pan, pressing it gently with a spatula, and cook until golden brown, about 2 to 4 minutes. Flip and cook the other side for 1 to 2 minutes. Remove and keep warm on a wire rack or platter. Repeat with remaining tortillas, adding more oil as necessary to prevent sticking.
- Serve: Top each cooked tortilla with a generous amount of the cabbage slaw, drizzle with extra buffalo sauce, add avocado slices, and jalapeño slices if desired. Enjoy immediately while warm and crispy.
Notes
- You can substitute Greek yogurt with sour cream if preferred, but Greek yogurt adds protein and a tangy flavor.
- Adjust the amount of buffalo sauce in the chicken and for drizzling based on your preferred heat level.
- Using a griddle allows cooking multiple tacos at once for faster preparation.
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- If you like spicier slaw, include the jalapeño seeds or add extra jalapeño slices as topping.
- Leftover slaw keeps well refrigerated for 2-3 days, but cooked chicken tacos are best enjoyed fresh.