Buffalo Chicken Smashed Tacos

Name: Buffalo Chicken Smashed Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground chicken; 1 tbsp ranch seasoning; 2 tbsp green onion, chopped; salt, to taste; black pepper, to taste; 1/2 cup shredded cheese blend; 1 tbsp buffalo sauce; 6-8 small flour tortillas; 1 tbsp vegetable oil; 1 bag (12 oz) coleslaw mix; 1/2 cup celery, thinly sliced; 1/2 cup shredded carrots; 1/4 cup blue cheese crumbles; 2 tbsp red wine vinegar; 2 tbsp olive oil; 1 tsp sugar; Buffalo sauce, for drizzling

Buffalo Chicken Smashed Tacos are a game-day favorite where seasoned ground chicken is cooked directly on a tortilla, then topped with a crunchy blue cheese and celery slaw for tangy, crispy contrast.

🌍American 🏷️Buffalo chicken 🏷️Smashed tacos 🏷️Tacos 🏷️Ground chicken Blue cheese

🏷️

🏷️Coleslaw

-0:00

allrecipesonTikTok

Total

20 min

Servings

6

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by allrecipes

-0:00

allrecipesonTikTok

Ingredients

1 lb ground chicken
1 tbsp ranch seasoning
2 tbsp green onion, chopped
salt, to taste
black pepper, to taste
1/2 cup shredded cheese blend
1 tbsp buffalo sauce
6-8 small flour tortillas
1 tbsp vegetable oil
1 bag (12 oz) coleslaw mix
1/2 cup celery, thinly sliced
1/2 cup shredded carrots
1/4 cup blue cheese crumbles
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp sugar
Buffalo sauce, for drizzlingoptional

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Instructions

1
In a large bowl, combine the ground chicken, ranch seasoning, chopped green onion, salt, pepper, shredded cheese, and 1 tablespoon of buffalo sauce.
2
Mix until all ingredients are well incorporated.
3
Spread a thin, even layer of the chicken mixture onto each flour tortilla, going all the way to the edges.
4
Heat vegetable oil on a large griddle or skillet over medium-high heat.
5
Place the tortillas on the hot griddle, meat-side down.
6
Cook for about 5 minutes, until the chicken is cooked through and has a crispy, browned crust.
7
Flip the tacos and cook for another minute to toast the tortilla.
8
While the tacos cook, prepare the slaw. In a separate bowl, combine the coleslaw mix, sliced celery, shredded carrots, and blue cheese crumbles.
9
Drizzle the slaw with red wine vinegar, olive oil, salt, pepper, and sugar. Toss well to combine.
10
Remove the cooked tacos from the griddle and top with a generous amount of the blue cheese slaw.
11
Drizzle with additional buffalo sauce if desired, fold, and serve immediately.

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Tips & Notes

Pro tips

Press the chicken mixture firmly onto the hot tortilla with a spatula to maximize contact and create a crispy, browned crust on both sides.
Heat your skillet to medium-high before adding oil; a hot surface cooks the tortilla to crispness while the chicken stays moist inside.
Toss the coleslaw mix with buffalo sauce and blue cheese just before serving to prevent it from becoming soggy.
Use parchment paper between cooked tacos if stacking to prevent them from sticking together.

Substitutions

ranch seasoning → taco seasoning or Cajun seasoning (adjust spice level to taste)
blue cheese slaw → ranch or cilantro lime slaw (changes flavor profile but maintains crunch)
flour tortillas → corn tortillas (may tear more easily under the chicken weight)
vegetable oil → olive oil or avocado oil (use same amount)

Storage & make-ahead

Store cooked tacos in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium heat for 1–2 minutes per side to recrisp the tortilla.