Ever since I started making Smash Tacos, they’ve become one of our favorite quick and easy dinners. This Buffalo chicken version uses ground chicken, Frank’s hot sauce (is there another?!), and sharp cheddar to create a crispy, spicy, flavor-packed meal that’s ready in under 30 minutes!
Buffalo Chicken Smash Tacos for a Fun, Easy Dinner.
Those thin, lacy patties aren’t just for Smash Burgers!
Swap the bun for a tortilla, and you have a new spin on a taco, just begging for toppings.
To go with the Buffalo chicken flavor profile, I topped mine with creamy Ranch slaw made with Romaine lettuce tossed in store-bought Ranch dressing. Easy!
The creaminess of the Ranch cools the heat from the Buffalo sauce.
For a more traditional Buffalo chicken approach, you can swap in blue cheese dressing.
And if you’d like it spicier? Drizzle with more Buffalo sauce to taste, or add sliced jalapeños.
Erin’s Testing Notes
Since ground chicken is leaner than beef, make sure you oil your griddle well. I like to use a high-temperature oil with a neutral flavor, like canola or avocado oil, to avoid smoking or imparting off-flavors.
It’s easiest to smash these with a burger press like this, but a sturdy spatula will work too.
More Buffalo Chicken Recipes
Because my husband Ben will take Buffalo chicken any way I make it!
Buffalo Chicken Smash Tacos
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Ingredients
- 1 pound ground chicken breast
- ¼ cup Buffalo sauce plus additional for serving, such as Frank's
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup finely chopped green onions plus additional for serving
- 1 cup shredded sharp cheddar cheese or pepper Jack cheese
- 8 small flour tortillas street taco size
- 3 cups shredded romaine lettuce or cabbage
- ¼ cup ranch dressing plus additional for serving
- Chopped fresh cilantro optional for serving
- Canola oil or high-temperature cooking oil of choice
Instructions
- In a medium bowl, combine the ground chicken, Buffalo sauce, garlic powder, salt, cayenne, and green onions. With a fork, mix gently to combine. Divide into 8 balls.
- In a small bowl, toss together the romaine with the ranch and set aside.
- Arrange your tortillas on a work surface. Place 1 ball on each tortilla, then with your fingers, press it into a thin, even layer going almost all the way to the edge.
- Heat a griddle or large skillet over medium-high heat. Once it's hot, brush the pan with oil. Quickly place one of the tortillas meat side down, and with a burger press or the back of a sturdy spatula, press the tortilla into the meat, wiggling it back and forth a bit so the meat spreads into a thin, even layer. Let cook until browned and crisp, 2 to 3 minutes.
- Flip the tortilla and immediately sprinkle with 2 tablespoons shredded cheese. Let heat until the cheese is melted and the tortilla is crisped on the other side, about 2 minutes more. Repeat with the remaining tortillas, chicken mixture, and cheese.
- Serve hot, topped with the tossed romaine, additional green onion and/or cilantro, and more Buffalo sauce to taste.
Notes
- TO STORE: These are best eaten immediately after cooking. If you won’t eat all 8 tacos, refrigerate the meat uncooked for 2 days. Add to a tortilla just before cooking.
- Nutrition facts include regular ranch dressing
