Buffalo chicken tacos 🌮😮‍💨

Ingredients

• 1.5 pounds Chicken Breast (boneless, skinless; will be shredded after cooking)
• 1 teaspoon Salt (kosher or table salt)
• 0.33 cup Buffalo Sauce (Frank's RedHot original sauce preferred)
• 0.5 teaspoon Garlic Powder (optional but adds depth)
• 0.5 teaspoon Onion Powder (optional)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 cup Monterey Jack Cheese (shredded)
• 8 pieces Flour Tortillas (6‑inch size; can substitute corn tortillas)
• 0.5 packet Ranch Seasoning Packet (use half of a standard packet)
• 0.25 cup Sour Cream (plain)
• 0.25 cup Cilantro (chopped, for garnish)
• 0.25 cup Red Onion (finely diced, for garnish)

Instructions

1. Prep Garnishes

   Rinse cilantro and red onion, then finely chop the cilantro and dice the onion. Set aside in a small bowl.

   Time: PT5M

2. Season Chicken

   Pat the chicken dry, sprinkle with salt, garlic powder, onion powder, and drizzle with olive oil. Rub the seasonings into the meat until evenly coated.

   Time: PT5M

3. Preheat Skillet

   Place the large skillet over medium‑high heat and add a drizzle of olive oil.

   Time: PT2M

   Temperature: medium-high

4. Cook Chicken

   Add the seasoned chicken to the hot skillet. Cover the pan and sauté, stirring occasionally, for about 10‑12 minutes until the chicken is cooked through and easily shreds.

   Time: PT12M

   Temperature: medium-high

5. Shred Chicken

   Transfer the cooked chicken to a cutting board and use two forks to shred it into bite‑size pieces.

   Time: PT2M

6. Make Buffalo‑Ranch Sauce

   In a mixing bowl combine the buffalo sauce, half a ranch seasoning packet, and sour cream. Stir until smooth.

   Time: PT2M

7. Coat Chicken with Sauce

   Add the shredded chicken to the sauce bowl and toss until every piece is evenly coated.

   Time: PT2M

8. Crisp Tortillas

   Wipe the skillet clean, add a thin layer of oil, and warm each tortilla for about 30 seconds per side until lightly browned and crisp. Keep warmed tortillas covered with foil.

   Time: PT5M

   Temperature: medium

9. Assemble Tacos

   Place a generous spoonful of buffalo chicken onto each tortilla, sprinkle shredded Monterey Jack, then top with chopped cilantro and diced red onion. Add a squeeze of lime if desired.

   Time: PT2M

10. Serve

    Arrange the tacos on a serving platter and enjoy!

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

2g