Buffalo Chicken Smashed Tacos are crispy, handheld tacos made by cooking a spiced ground chicken and buffalo sauce mixture directly on flour tortillas until golden, then topping with fresh blue cheese slaw. They come together in under 20 minutes and are ideal for quick weeknights or game day.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the ground chicken, ranch seasoning, chopped green onion, salt, pepper, shredded cheese, and 1 tablespoon of buffalo sauce.
Mix the chicken mixture well until all ingredients are evenly incorporated.
Spread a thin layer of the chicken mixture onto each flour tortilla, going all the way to the edges.
Heat vegetable oil on a large pan or griddle over medium-high heat.
Place the tortillas meat-side down on the hot griddle and cook for about 5 minutes, until the chicken is cooked through and golden brown.
Flip the tacos and cook for another minute to toast the tortilla.
While the tacos cook, prepare the slaw. In a separate bowl, combine the shredded cabbage, celery, carrots, and blue cheese crumbles.
In a small bowl or directly over the slaw, combine red wine vinegar, olive oil, salt, pepper, and sugar. Toss the slaw to combine.
Top each cooked taco with a generous amount of the blue cheese slaw.
Drizzle with additional buffalo sauce if desired, fold, and serve immediately.
Store cooked tacos in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat for 2-3 minutes per side until warmed through.
Prepare the buffalo chicken filling and blue cheese slaw separately, refrigerate for up to 2 days, then assemble and cook the tacos fresh when ready to serve.
Small flour tortillas (6-8 inches) work best because they're pliable enough to hold the filling and crisp up nicely when cooked in oil.
Cook each side until golden brown and crispy, about 2-3 minutes per side, until the tortilla is firm and the edges are slightly charred.
Yes, shredded rotisserie chicken works well; use about 2 cups and mix with ranch seasoning and buffalo sauce before cooking.
To make it gluten-free, use corn tortillas instead of flour tortillas, though the texture will be different.
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