Dinner

Buffalo Chicken Smash Tacos Recipe

BySophie Carsel January 9, 2026January 9, 2026

Introduction

Buffalo Chicken Smash Tacos are a delicious twist on classic tacos, combining spicy buffalo chicken with a crisp, tangy ranch slaw. This quick and easy recipe is perfect for weeknight dinners or casual gatherings, delivering bold flavors in every bite.

Two soft corn tortillas lie flat on a white plate with a brown rim, placed on a white marbled surface. Each tortilla holds a single piece of crispy, golden-brown fried chicken with a rough, crunchy texture. On top of the chicken is a heap of creamy coleslaw made of thinly shredded pale green cabbage and orange carrot strips, all coated in white dressing. A small sprig of fresh green dill rests on the slaw on each taco, adding a delicate touch. The light shines from the right, casting soft shadows and highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
3 tbsp buffalo wing sauce
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp Himalayan salt
¼ tsp black pepper
Cooking spray or oil for pan
8 small tortillas (corn or flour)
3 cups shredded cabbage
½ cup grated carrots
¼ to ⅓ cup ranch dressing (Greek yogurt preferred)
1 tbsp dill relish

Instructions

Step 1: Prepare the ranch slaw by combining shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss well, cover, and refrigerate until ready to use.
Step 2: In a separate bowl, mix ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper gently until just combined to maintain texture.
Step 3: Preheat a large non-stick skillet or griddle over medium-high heat and lightly coat with cooking spray or oil.
Step 4: Divide the chicken mixture into eight loose balls. Place one ball onto each tortilla, set on the hot pan chicken side down, and smash with a spatula until it covers most of the tortilla.
Step 5: Cook the chicken patties for 3 to 4 minutes, until golden brown and cooked through.
Step 6: Lightly oil the tortilla side, flip each taco so the tortilla side touches the pan, and cook for 1 to 2 minutes until the tortilla is crisped to your liking.
Step 7: Remove tacos from the pan and top each with a generous portion of ranch slaw. Optionally, drizzle with extra ranch or buffalo sauce. Serve immediately while warm.

Tips & Variations

For a milder version, reduce the buffalo wing sauce or substitute with a mild hot sauce.
Swap ground chicken with ground turkey or beef if preferred.
Add sliced avocado or blue cheese crumbles for extra flavor and creaminess.
Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.

Storage

Store leftover buffalo chicken patties and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the patties gently in a skillet or microwave before assembling tacos to maintain texture. The tortillas are best warmed fresh, but can be stored wrapped in foil.

How to Serve

Two tacos are placed on a round white plate with a thin brown rim, set on a white marbled surface. Each taco has a soft, light beige corn tortilla base. On top of the tortillas are crispy golden-brown fried chicken pieces with a rough texture. Over the chicken, there is a layer of creamy coleslaw made from shredded white cabbage and orange carrot strips, coated in a thick white dressing. Both tacos are finished with small sprigs of green dill placed on top, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

You can prepare the ranch slaw and chicken mixture ahead, but it’s best to cook the patties and assemble the tacos just before serving to keep the tortillas crisp and the chicken juicy.

What can I use instead of ranch dressing?

If you prefer, you can substitute ranch dressing with blue cheese dressing, a simple Greek yogurt and lemon mixture, or a vegan dressing of your choice to suit dietary needs.