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a plate of three chicken tacos with a spoon pouring buffalo ranch over them.
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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.
Course Main Dish
Cuisine American
Keyword chicken soft tacos, chicken tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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

Visit YouTube for a video of how to make these Buffalo ranch chicken tacos

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.
  • To store: add the chicken, sauce, and pico to separate covered containers. Heat the chicken before adding it to flour tortillas in the microwave. Eat within 3 days.