Our Twist on the Viral Smash Taco, with Buffalo Chicken

Ingredients

• 1 lb Ground Chicken (preferably 93% lean)
• 8 pieces Corn Tortillas (6‑inch, soft)
• 4 Tbsp Unsalted Butter (half a stick, cut into cubes)
• 1/4 cup Frank's RedHot Sauce (original flavor)
• 1 tsp Worcestershire Sauce
• 1 tsp Apple Cider Vinegar
• 1 tsp Salt (plus pinch for sauce)
• 1 tsp Ground Cumin
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 cup Ranch Dressing (homemade or store‑bought)
• 2 cups Cabbage (shredded)
• 2 Tbsp Chives (finely chopped)
• 1/4 cup Bread and Butter Pickles (sliced thin)
• 1 Tbsp Vegetable Oil (for skillet)

Instructions

1. Prepare Ranch Cabbage Slaw

   In a mixing bowl combine shredded cabbage, 1/2 cup ranch dressing, chopped chives, and sliced bread‑and‑butter pickles. Toss until evenly coated and let sit while you prepare the sauce.

   Time: PT5M

2. Make Buffalo Sauce

   Melt 4 Tbsp butter in a small saucepan over medium heat. Stir in 1/4 cup Frank's RedHot, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, and a pinch of salt. Simmer 2 minutes, then remove from heat.

   Time: PT3M

   Temperature: Medium

3. Season Ground Chicken

   Place 1 lb ground chicken in a bowl. Add 1 tsp salt, 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp freshly ground black pepper. Mix with clean hands (wear gloves) until just combined.

   Time: PT5M

4. Incorporate Buffalo Sauce into Chicken

   Add 2 Tbsp of the prepared buffalo sauce to the seasoned chicken. Mix gently, then taste a small piece. Adjust with more sauce or salt if needed.

   Time: PT3M

5. Preheat Skillet

   Place the cast iron skillet on the induction cooktop (or gas) over medium‑high heat. Add 1 Tbsp vegetable oil and let heat until shimmering.

   Time: PT2M

   Temperature: Medium‑high

6. Cook and Smash Chicken

   Add the seasoned chicken to the hot skillet, spreading it out. Using the spatula, press firmly to flatten (smash) into a thin patty. Cook 3 minutes until the edges brown and the meat releases easily, then flip and cook another 2 minutes. Remove from heat.

   Time: PT5M

   Temperature: Medium‑high

7. Warm Tortillas

   Place 2 tortillas at a time in the skillet, pressing gently with your fingers to ensure even contact. Warm each side for about 15 seconds until pliable. Keep warm in a clean kitchen towel.

   Time: PT2M

   Temperature: Medium

8. Assemble Tacos

   On each warm tortilla, place a generous scoop of smashed buffalo chicken, top with a spoonful of ranch cabbage slaw, drizzle extra buffalo sauce if desired, and garnish with additional chives or pickles.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Ground Chicken: Ground turkey, Ground pork
• Instead of Corn Tortillas: Flour tortillas, low‑carb tortillas
• Instead of Unsalted Butter: Margarine, ghee
• Instead of Frank's RedHot Sauce: Tabasco, Sriracha (adjust heat)
• Instead of Worcestershire Sauce: Soy sauce (less sweet)
• Instead of Apple Cider Vinegar: White vinegar (use less)
• Instead of Salt: Kosher salt, sea salt
• Instead of Ground Cumin: Ground coriander
• Instead of Onion Powder: Finely minced fresh onion (reduce moisture)
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
• Instead of Black Pepper: White pepper
• Instead of Ranch Dressing: Buttermilk dressing, Greek yogurt ranch
• Instead of Cabbage: Shredded coleslaw mix
• Instead of Chives: Green onion tops
• Instead of Bread and Butter Pickles: Dill pickles, sweet pepperoncini
• Instead of Vegetable Oil: Canola oil, avocado oil

Equipment Needed

• Cast Iron Skillet
• Mixing Bowl
• Spatula
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Tongs (optional)
• Plate or Serving Platter (optional)

Critical Steps — Do Not Skip

• Making the buffalo sauce correctly (butter should not burn).
• Smashing the chicken thinly and allowing it to develop a crust before flipping.
• Ensuring the tortilla is warmed just enough to stay pliable without becoming brittle.

Chef Tips from the Video

• Use a heavy cast‑iron skillet for the best sear and even heat distribution.
• For extra heat, add a few dashes of hot sauce directly to the chicken while it cooks.
• Finish the tacos with a squeeze of fresh lime for brightness.

Troubleshooting

Storage

Refrigerator: Buffalo sauce and slaw keep for up to 3 days in airtight containers. Reheat chicken and tortillas before serving.

Freezer: Cooked chicken can be frozen for up to 2 months; thaw in refrigerator before reheating. Do not freeze tortillas after they have been dressed.

Room temperature: Assembled tacos should be eaten immediately; they do not keep well at room temperature.

Make-Ahead Tips

• Prepare the ranch cabbage slaw up to 2 hours ahead and store refrigerated.
• Buffalo sauce can be made in advance and kept in a sealed jar for up to 5 days.
• Seasoned raw chicken can be mixed and refrigerated for up to 12 hours before cooking.

Frequently Asked Questions