Buffalo Chicken Smashed Tacos

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.