Crispy Buffalo Chicken Tacos with Ranch Slaw

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/2 cup buffalo wing sauce
• 3 tbsp unsalted butter, melted
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 corn or flour tortillas (street-taco size)
• 4 cups shredded coleslaw mix
• 1/3 cup ranch dressing
• 1/3 cup blue cheese crumbles (optional)
• 3 green onions, sliced
• 2 tbsp olive oil
• 1 lime lime wedges
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Pat chicken thighs dry and cut into 1-inch strips. Toss with garlic powder, smoked paprika, salt, and black pepper until evenly coated.
2. 2Heat olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook 4–5 minutes per side until deeply browned and cooked through (165°F).
3. 3While chicken cooks, whisk buffalo sauce, melted butter, and honey in a bowl. When chicken is done, reduce heat to low, pour the buffalo mixture over the chicken, and toss 1–2 minutes until every piece is glossy and sticky.
4. 4In a separate bowl combine coleslaw mix, ranch dressing, remaining salt, half the green onions, and optional blue cheese. Toss until the slaw is lightly coated and crunchy.
5. 5Warm tortillas in a dry skillet 20–30 seconds per side or wrap in a damp towel and microwave 30 seconds so they are pliable.
6. 6Build tacos: place a few pieces of sticky buffalo chicken in each tortilla, top with a generous handful of ranch slaw, then finish with remaining green onions and cilantro leaves.
7. 7Serve immediately with lime wedges for squeezing. The contrast of spicy-crispy chicken and cool creamy slaw is best while the chicken is still hot.