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Baked Buffalo Chicken Tacos

Tender, juicy chicken tossed in tangy buffalo sauce, nestled into crispy taco shells, and baked to perfection. Bold, spicy flavor that's simple and mess-free.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Buffalo Chicken
  • 1 pound boneless, skinless chicken breasts, diced into small cubes
  • ¼ cup buffalo wing sauce (plus extra for serving)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
For Assembly
  • 8 hard taco shells
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • ½ cup shredded cheddar cheese
  • ¼ cup crumbled blue cheese (optional)
  • Ranch dressing for drizzling

Method
 

  1. Preheat your oven to 400°F (200°C). In a large bowl, combine the diced chicken with olive oil, garlic powder, onion powder, salt, and pepper. Toss everything together until the chicken is evenly coated.
  2. Spread the seasoned chicken on a rimmed baking sheet in a single layer. Bake for 15-18 minutes until the chicken is golden around the edges and cooked through (internal temperature of 165°F).
  3. Remove the chicken from the oven and immediately drizzle with buffalo sauce while it's still hot. Toss everything together right on the baking sheet.
  4. Place the hard taco shells on another baking sheet and warm them in the oven for 3-4 minutes.
  5. Fill each warmed taco shell with the buffalo chicken mixture, then top with shredded cheese. Place the filled tacos back in the oven for 3-5 minutes until the cheese melts and starts to bubble slightly.
  6. Remove from oven and immediately top with fresh lettuce, diced tomatoes, red onion, and blue cheese if using. Drizzle with ranch dressing and serve with extra buffalo sauce on the side.

Notes

Store leftover buffalo chicken in the refrigerator for up to 3 days in an airtight container. The mixture actually tastes even better the next day as flavors meld. Reheat gently in the microwave or oven, and assemble fresh tacos with new shells for the best texture. Always warm hard taco shells before filling to make them more pliable and prevent breaking. Don't overcrowd chicken on baking sheet to avoid steaming instead of browning.