Crispy Buffalo Chicken Smashed Tacos are a quick, high-protein dinner where seasoned ground chicken is smashed flat onto tortillas and pan-fried until crispy, then topped with a creamy, spicy buffalo slaw that delivers bright, tangy heat.
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In a medium bowl, combine the ground chicken, paprika, garlic powder, onion powder, and 2 tablespoons of hot sauce. Mix thoroughly until well combined.
In a separate large bowl, prepare the slaw. Add the coleslaw mix, about 1/4 cup of the creamy buffalo-style sauce, Greek yogurt, lemon juice, salt, pepper, and optional extra hot sauce for more heat.
Stir the slaw until all ingredients are evenly coated. Set aside.
Lay out a small flour tortilla. Spread a thin, even layer of the seasoned chicken mixture over the entire surface of the tortilla.
Sprinkle panko breadcrumbs over the chicken layer and gently press them in to adhere.
Heat neutral oil in a large skillet over medium-high heat.
Carefully place the tortilla chicken-side down into the hot skillet. Cook for 3-4 minutes, or until the chicken is cooked through and the bottom is golden brown and crispy.
Flip and cook the other side for about 30-60 seconds to warm the tortilla.
Remove the taco from the pan and place on a board or plate. Drizzle with the remaining creamy buffalo-style sauce.
Top with a generous amount of the prepared slaw, fold, and enjoy immediately.
Store leftover assembled tacos refrigerated up to 2 days; reheat in a skillet over medium heat for 1–2 minutes per side to restore crispness. Store buffalo slaw separately for up to 3 days.
Yes, pulse cooked chicken breast in a food processor until finely shredded, then season and cook as directed. The texture will be slightly different but still work well.
Press the chicken mixture firmly onto the tortilla with a spatula and let it sit undisturbed in the hot skillet for 2–3 minutes per side until golden brown edges form.
Yes, mix the slaw, sauce, yogurt, and lemon juice up to 4 hours ahead and refrigerate. Toss again before serving, as it may separate slightly.
Pair with lime wedges, extra hot sauce, pickled onions, cilantro, or a cool ranch drizzle to balance the heat.
Substitute the Greek yogurt with dairy-free sour cream or cashew cream to keep the slaw creamy without dairy.
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