Buffalo Chicken Tacos with Ranch Drizzle
A vibrant weeknight favorite that brings bold buffalo flavor together with crisp toppings and a cool, creamy ranch drizzle. Juicy chicken tossed in spicy buffalo sauce is tucked into warm tortillas and elevated with crunchy veggies, tangy lime, and a luscious ranch drizzle. Simple, approachable, and crowd-pleasing.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1/2 cup hot buffalo sauce
- 1 tablespoon olive oil
- 8 small tortillas (corn or flour)
- 1 cup shredded lettuce
- 1 cup diced tomato
- 1/2 cup red onion
- 1 small avocado
- 1/2 cup corn kernels
- 1/4 cup ranch dressing
- 1 lime juice
- to taste salt and pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Pat the chicken pieces dry and season with salt, pepper, paprika, and garlic powder. This builds a flavorful base before they hit the pan.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until just cooked through and lightly browned, about 6-8 minutes.
- Pour in the buffalo sauce and toss the chicken to coat evenly. Let it simmer for 1-2 minutes so the flavors meld and the sauce slightly reduces.
- Warm the tortillas in a dry skillet or in the oven until pliable. This makes them easier to fold and less likely to crack.
- Prepare toppings: shred lettuce, dice tomato, slice red onion, chop avocado, and ready the corn kernels. Squeeze lime juice over the tomato and onion to brighten them.
- Assemble the tacos: lay a tortilla down, add a layer of buffalo chicken, then top with lettuce, tomato, red onion, corn, avocado, and a drizzle of ranch. Finish with a squeeze of lime and a touch of salt if desired.
- Serve immediately while warm and juicy. The ranch drizzle helps cool the heat and adds a creamy counterpoint to the spicy chicken.