You all loved my ground beef and refried bean sheet pan tacos, so I’m back with another variation! This time it’s buffalo! These sheet pan buffalo chicken tacos are packed with creamy and spicy buffalo flavor inside a crispy taco shell that’s baked to perfection. You can make a whole batch of thee on one sheet pan, and they’re ready to serve in under 30 minutes. PS: you can even freeze a batch of these for later — aka meal prep perfection!
A truly perfect recipe for meal prep: I love making a big batch of these tacos to freeze for later. They keep SO well in the freezer, and you can just pop ’em back in the oven from frozen when you’re ready to serve.
15 minutes of prep time: That’s all you need to get a batch of these in the oven, and then they only bake for 10 minutes.
Handheld size: Because I use street taco tortillas for this recipe, the tacos themselves are small enough to serve as an appetizer or dish to pass .
Ingredients for Buffalo Chicken Tacos
Flour tortillas: This recipe calls for street taco size flour tortillas — I these tortillas for a few reasons: 1. they’re the perfect size tacos to serve as an appetizer, and 2. flour tortillas crisp up so dang nicely in the oven. I DO NOT recommend corn tortillas as they became a bit chewy and not crispy when baked.
Find the list of full ingredients in the recipe card below.
Don’t Skip the Simple Slaw
The simple cabbage slaw that I like to serve with these buffalo chicken tacos is super easy to make, and can be served on the side of your tacos, or like I do it — right on the top of the crispy tacos themselves. Here’s what you need:
Tips for Making Baked Buffalo Chicken Tacos
My #1 tip for making these tacos is to use flour tortillas instead of corn. Why? Flour tortillas crisp up super nicely when you bake these buffalo chicken tacos in the oven, where corn tortillas came out a little chewy. I didn’t love the texture when the team tested this recipe with corn tortillas, so just be advised that the tacos will be chewy rather than crispy if you use corn tortillas .
Find the full recipe instructions in the recipe card below.
Love buffalo chicken, too?
Let me introduce you to a few more of my buffalo chicken-flavored recipes on Fit Foodie FInds:
Serving Suggestions
I honestly find myself serving these buffalo chicken tacos as an appetizer more than anything! I’ll plate them slightly overlapping and top the slaw down the middle of the taco shells — it looks gorgeous and like I spent WAY more time on them than I actually did. Always a win!
These buffalo chicken tacos can be frozen. Allow them to cool completely before placing them in a freezer-safe container. To reheat the tacos, preheat the oven to 350ºF and then bake the tacos for 15-20 minutes until thawed. Cover them with foil if they’re browning too much.
More Easy Taco Recipes to Try
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Preheat the oven to 425ºF and line a large baking sheet with parchment paper.
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Add the shredded chicken, buffalo sauce, celery, and onion to a bowl and mix until the chicken is coated in sauce. Set aside.
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Place the taco shells on the parchment paper. Place about 2 tablespoons of the meat mixture on half of each tortilla. Add 2 tablespoons of cottage cheese and gently fold each taco in half, pressing the edges together. Spray each taco with avocado spray.
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Bake for 5-7 minutes or until the tacos turn a golden brown color. Option to flip the tacos over halfway through the bake time.
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While the tacos are baking, add all of the ingredients for the slaw to a bowl. Mix and set aside.
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Remove the tacos from the oven and serve with the slaw and any additional blue cheese dressing you would like.
- Buffalo sauce flavor varies depending on the brand. We used Primal Kitchen, so it had a creamy consistency. If you would like the buffalo mixture to be creamy, add 1-2 tablespoons of Greek yogurt. If you would like to cut the spice of the buffalo sauce, add 1-2 tablespoons of honey.
- The bake time and color of the tacos will vary depending on your oven.
- You can replace the cottage cheese with blue cheese crumbles. I’ve tested with both, and both taste delicious.
Calories: 367 kcal, Carbohydrates: 34 g, Protein: 30 g, Fat: 12 g, Fiber: 3 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
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