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–+ servings
buffalo chicken tacos filled with shredded lettuce and a creamy filling, garnished with cilantro, served with a dip.

Buffalo Chicken Smash Tacos

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8 mini 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

Nutrition

Serving: 1tacoCalories: 268kcalCarbohydrates: 17gProtein: 16gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 65mgSodium: 792mgPotassium: 406mgFiber: 2gSugar: 2gVitamin A: 1737IUVitamin C: 1mgCalcium: 158mgIron: 2mg
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