Buffalo Ranch Chicken Tacos
These buffalo ranch chicken tacos are topped with homemade pico de gallo and a buffalo ranch sauce, great for taco night.
Servings 8 tacos
Equipment
- food processor for the pico de gallo
Ingredients
Chicken for tacos
- 8 flour tortillas, fajita size
- 3 boneless, skinless chicken breasts pounded thin
- 2 tablespoons creole seasoning
- 2 tablespoons avocado oil or vegetable oil
- 1 cup Cotija cheese crumbled
Pico de gallo
- 2 Roma tomatoes
- 1 jalapeno remove top and seeds
- 1 lime juiced
- 1 small red onion
- 1 cup cilantro
- 1/2 teaspoon cumin
Buffalo Ranch
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
Instructions
Chicken for tacos
- Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.3 boneless, skinless chicken breasts
- Heat the oil in a pan, then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side for 4-6 minutes.2 tablespoons avocado oil or vegetable oil, 2 tablespoons creole seasoning
- Once the chicken has cooked all the way through remove it from the pan and cube.
Pico de gallo
- Add ingredients to a food processor. Once it's done in the food processor, pour into a mesh strainer to drain the liquid.2 Roma tomatoes, 1 jalapeno, 1 lime, 1 small red onion, 1 cup cilantro, 1/2 teaspoon cumin
Buffalo Ranch
- In a bowl, combine the buffalo sauce and ranch dressing.1/2 cup buffalo sauce, 1/2 cup ranch dressing
- Fill the tortilla shells with chicken, cheese, pico de gallo, then drizzle with buffalo ranch sauce. Enjoy!8 flour tortillas, fajita size, 1 cup Cotija cheese
Video
Notes
Tips for making this recipe:
- For the pico, if you use a food processor, make sure to use a mesh strainer to drain out the water.