Buffalo Crispy Chicken Tacos

Name: Buffalo Crispy Chicken Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Ingredients: 1 lb boneless, skinless chicken thighs, diced small; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon ranch seasoning (I use Harmony Blends); ½ cup buffalo wing sauce; 6 flour tortillas; 1 ½ cups shredded Monterey Jack cheese; Avocado oil spray (or preferred cooking spray); Freshly chopped cilantro, for serving; SideDish Classic Ranch, for dipping

Alex Snodgrass

Servings

4-6

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

1 lb boneless, skinless chicken thighs, diced small
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon ranch seasoning (I use Harmony Blends)
½ cup buffalo wing sauce
6 flour tortillas
1 ½ cups shredded Monterey Jack cheese
Avocado oil spray (or preferred cooking spray)
Freshly chopped cilantro, for serving
SideDish Classic Ranch, for dipping

Method

Preheat the oven to 425ºF and line a large sheet pan with parchment paper.
Heat a large skillet over medium-high heat. Add the chicken, salt, pepper, and ranch seasoning. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6–8 minutes.
Reduce the heat to low and stir in the buffalo sauce until the chicken is evenly coated. Remove from heat.
Place the tortillas on the prepared sheet pan. Sprinkle cheese over half of each tortilla, then spoon the buffalo chicken on top. Fold each tortilla in half to form tacos.
Lightly spray the tops with avocado oil. Bake until the tortillas are golden brown and crispy, about 12–15 minutes, flipping halfway through.
Sprinkle with cilantro and serve warm with SideDish Classic Ranch for dipping.