What can I prep in advance?

The buffalo chicken, pickled onions, and ranch can all be prepped in advance. As long as you've got tortillas on hand, you can put these tacos together in a snap!

Can I make the buffalo chicken in a crockpot?

You can certainly give it a try! Combine the buffalo sauce ingredients in the crockpot and add the chicken, turning to coat. Cook on LOW for 4-5 hours or HIGH for 2-3 hours. Shred before using.

What kind of tortillas should I use?

When making tortillas at home, a go-to of mine is cassava flour tortillas. However, we often use store-bought corn tortillas or Plantain Tortillas !

Buffalo Chicken Tacos with Pickled Onions

Name: Buffalo Chicken Tacos with Pickled Onions and Ranch
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Tacos
Ingredients: 1 lb boneless, skinless chicken breasts; 1/3 cup + 2 tablespoons Frank’s Red Hot sauce; 2 tablespoons butter or ghee; 1/2 tablespoon tamari or coconut aminos, gluten free; 1/2 tablespoon apple cider vinegar; 1/2 teaspoon kosher salt; 1 large garlic clove, minced; 1/4 teaspoon ground black pepper; 1/2 cup Greek yogurt; 2 tablespoons milk or water; 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill); 1 tablespoon chopped fresh parsley (or 1/4 teasooon dried parsley); 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 teaspoon lemon juice or vinegar; 6 corn tortillas or cassava flour tortillas; pickled red onions (follow these instructions, just use red onions instead of radishes!); 1/4 cup chopped cilantro, for garnish; lime wedges, for garnish

Description

With zesty pickled red onions and cooling homemade ranch, Buffalo Chicken Tacos make an epic Taco Tuesday meal! The chicken, ranch, and pickled red onions can all be prepped in advance.

Ingredients

Units Scale

For the buffalo chicken:

1 lb boneless, skinless chicken breasts
1/3 cup + 2 tablespoons Frank’s Red Hot sauce
2 tablespoons butter or ghee
1/2 tablespoon tamari or coconut aminos, gluten free
1/2 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1 large garlic clove, minced
1/4 teaspoon ground black pepper

For the ranch dressing:

1/2 cup Greek yogurt
2 tablespoons milk or water
1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
1 tablespoon chopped fresh parsley (or 1/4 teasooon dried parsley)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon lemon juice or vinegar

For the tacos:

6 corn tortillas or cassava flour tortillas
pickled red onions (follow these instructions, just use red onions instead of radishes!)
1/4 cup chopped cilantro, for garnish
lime wedges, for garnish

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Instructions

First, make the buffalo chicken. Put the chicken breasts in a Dutch oven or pot and cover completely with water. Heat on medium-high until the water begins to boil. Reduce heat to medium-low and simmer for about 15 minutes.
Meanwhile, whisk together hot sauce, butter, tamari/coconut aminos, apple cider vinegar, salt, garlic, and ground black pepper in a large bowl. Once the chicken is done simmering, use kitchen tongs to transfer the chicken breasts to a bowl or plate. Use two forks to shred the chicken. Add the buffalo sauce and stir to coat the chicken.
Next, prep the ranch dressing. Combine Greek yogurt, milk, dill, parsley, onion powder, salt, black pepper, and lemon juice in a jar or medium bowl. Whisk or cover the jar and shake until completely mixed. Add more milk or water to reach your desired consistency (I prefer to keep it thicker for tacos).
To assemble the tacos, lay out tortillas, add 2-3 tablespoons buffalo chicken to the center of the tortilla. Add pickled onions. Drizzle with ranch. Garnish with cilantro. Serve with lime wedges for (optional) spritzing.