Buffalo Chicken Smash Tacos
These buffalo chicken smash tacos have spicy, cheesy buffalo ground chicken smashed onto tortillas and baked on a sheet pan until crispy, then topped with a creamy Greek yogurt dill slaw, avocado, and an extra drizzle of buffalo sauce.
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.
Tried this recipe?Let us know how it was!