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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
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 Tbs creole seasoning
  • 2 Tbs 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 tsp 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.
  • 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.
  • 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.

Buffalo Ranch

  • In a bowl, combine the buffalo sauce and ranch dressing.
  • Fill the tortilla shells with chicken, cheese, pico de gallo, then drizzle with buffalo ranch sauce. Enjoy!