These buffalo chicken smash tacos are spicy, cheesy, crispy, and topped with the creamiest Greek yogurt dill slaw. Ground chicken gets mixed with buffalo sauce, mozzarella, green onions, and spices, then smashed right onto tortillas and baked on a sheet pan until the edges turn golden and crunchy. If you have seen smash tacos all over your feed, this buffalo chicken smash tacos version is the one to try first. The cool, tangy slaw balances out the heat perfectly, and the whole thing is on the table in about 35 minutes.
Why You’ll Love These Chicken Smash Tacos
- They are made on one sheet pan. No standing over a skillet flipping tacos in batches. Everything bakes at once.
- The edges get so crispy. Spreading the chicken all the way to the edge of the tortilla gives you a crunchy, golden taco with juicy buffalo chicken on top.
- The dill slaw is lighter and so fresh. Greek yogurt, lemon, and fresh dill make a creamy slaw that cools down the buffalo heat without any mayo.
- They are easy to customize. Add blue cheese, swap the cheese, turn up the heat, or make them in a skillet instead.
Ingredients Needed To Make Buffalo Chicken Smash Tacos
The Dill Slaw
Thinly shredded cabbage tossed in a creamy dressing made with Greek yogurt, fresh dill, parsley, dried chives, onion powder, garlic powder, salt, pepper, and fresh lemon juice. A bag of precut cabbage works great here.
The Buffalo Chicken
One pound of ground chicken mixed with buffalo sauce, sliced green onions, and shredded mozzarella. The mozzarella melts into the chicken and helps it hold together on the tortilla.
The Seasoning
Salt, pepper, garlic powder, and paprika, plus cayenne if you want even more spice.
The Tortillas and Toppings
Corn or flour tortillas, lightly sprayed with oil so they crisp up in the oven. Top with avocado slices, green onions, fresh herbs, and an extra drizzle of buffalo sauce.
Gluten-free? Use corn tortillas and double check the label on your buffalo sauce to keep these gluten-free.
Do I need to cook the chicken before spreading it on the tortillas?
No, the chicken goes on raw and cooks right on the tortilla in the oven. Because it is spread into a thin, even layer, it cooks through in about 20 minutes at 425 degrees while the tortilla underneath gets crispy. Just make sure the chicken is fully cooked before serving.
How to Make Buffalo Chicken Smash Tacos
Step 1: Make the Dill Slaw
In a large bowl, stir together the Greek yogurt, dill, parsley, salt, pepper, chives, onion powder, garlic powder, and lemon juice until combined. Add the shredded cabbage and toss until everything is well coated. Set it aside while you make the tacos.
Step 2: Prep the Sheet Pan
Preheat the oven to 425 degrees. Spray a sheet pan with cooking oil or line it with parchment paper, then arrange 6 to 8 tortillas in a single layer. Lightly brushing or spraying the tortillas with oil helps them get extra crunchy, but it is optional.
Step 3: Mix the Buffalo Chicken
In a bowl, combine the ground chicken, buffalo sauce, green onions, mozzarella, salt, pepper, garlic powder, cayenne, and paprika until everything is evenly mixed.
Step 4: Smash the Chicken onto the Tortillas
Divide the chicken mixture evenly among the tortillas and place it in the center of each one. Spread it into an even layer all the way to the edges. Lightly wet your hands before spreading so the chicken does not stick to your fingers.
Step 5: Bake Until Crispy
Bake for 20 minutes, or until the edges are crispy and the chicken is cooked through.
Step 6: Top and Serve
Pile the dill slaw on top of each taco and finish with an extra drizzle of buffalo sauce, avocado slices, green onions, or any garnishes you love.
Variations
- Add blue cheese: stir 1/4 cup blue cheese crumbles into the slaw and sprinkle more on top as a garnish.
- Swap the cheese: use cheddar in place of mozzarella for a stronger flavor.
- Make them in a skillet: heat a large skillet or griddle over medium-high and add enough oil to cover the pan. Place the tortillas meat side down and press with a burger press for 1 minute. Remove the press, cook 1 more minute, then flip and cook for 2 minutes.
- Turn up the heat: add the cayenne and top with sliced jalapeños.
- Make it milder: skip the cayenne and use a mild buffalo sauce.
- Use ground turkey: ground turkey works the same way as ground chicken.
Storing and Reheating
These are best eaten fresh while the tortillas are crispy. Store leftover tacos and slaw separately in airtight containers in the fridge for up to 3 days. Reheat the tacos in the oven or air fryer at 400 degrees for a few minutes so they crisp back up, then add the slaw and toppings right before eating.
What to Serve With Buffalo Chicken Smash Tacos
Tortilla chips with guacamole or salsa, Mexican street corn, black beans, or a simple side salad all go great with these tacos. Celery and carrot sticks with ranch or blue cheese dressing are a fun buffalo-style side too.
Love an easy sheet pan dinner? Try this Sheet Pan Sesame Chicken next.
What People Ask About Buffalo Chicken Smash Tacos
Can I make buffalo chicken smash tacos in a skillet?
Yes, they work great in a skillet. Place the tortillas meat side down in a hot, oiled skillet, press with a burger press for 1 minute, cook 1 more minute, then flip and cook for 2 minutes. Work in batches so you do not crowd the pan.
Should I use corn or flour tortillas?
Either one works. Corn tortillas get extra crispy and keep the tacos gluten-free, while flour tortillas are a little softer and sturdier for folding.
Can I make the dill slaw ahead of time?
Yes, you can make the slaw up to a day ahead and keep it covered in the fridge. The cabbage will release a little liquid as it sits, so give it a good toss before spooning it onto the tacos.
Buffalo Chicken Smash Tacos
Ingredients
Dill Slaw
- 3 heaping cups cabbage thinly shredded (or use a bag of precut)
- 1/2 cup Greek yogurt
- 1/4 cup fresh dill chopped
- 1 tablespoon dried parsley or 2 tablespoons fresh
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried chives
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder or 1 fresh grated garlic clove
- 1 tablespoon fresh squeezed lemon juice
Tacos
- 1 lb ground chicken
- 1/2 cup buffalo sauce plus more for serving
- 1/4 cup sliced green onions
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne optional, adds more spice
- 1/2 teaspoon paprika
- 8 corn or flour tortillas
- cooking spray or oil
For Serving
- avocado slices
- sliced green onions
- fresh herbs
Instructions
Dill Slaw
- In a large bowl, combine all of the slaw ingredients except the cabbage. Mix until combined, then add the shredded cabbage and toss until well coated. Set aside.
Tacos
- Preheat the oven to 425 degrees. Spray a sheet pan with cooking oil or line with parchment paper. Arrange 6-8 tortillas in a single layer. Lightly brush or spray the tortillas with oil to help them get crunchy (optional).
- In a bowl, combine the ground chicken, buffalo sauce, green onions, mozzarella, and spices.
- Divide the chicken mixture evenly among the tortillas, placing it in the center and spreading it in an even layer all the way to the edges. Tip: lightly wet your hands when spreading the chicken to keep it from sticking.
- Bake for 20 minutes, or until the edges are crispy and the chicken is cooked through.
- Top each taco with slaw, an extra drizzle of buffalo sauce, avocado slices, or garnishes of choice.
Skillet Method (Optional)
- Heat a large skillet or griddle pan over medium-high heat and add enough oil to cover the pan.
- After spreading the chicken mixture on the tortillas, place them meat side down in the pan. Press down with a burger press for 1 minute.
- Remove the press and cook for an additional minute, then flip and cook for 2 minutes.
Notes
- Blue cheese lovers: add 1/4 cup blue cheese crumbles to the slaw and sprinkle more on top as a garnish.
- Swap the cheese: use cheddar in place of mozzarella for a stronger flavor.
- Spread it thin: spreading the chicken all the way to the edges of the tortilla helps it cook evenly and get crispy.
