Description

These Buffalo Chicken Tacos are a flavorful twist on classic tacos, combining spicy buffalo chicken with a fresh corn avocado topping and a creamy blue cheese cilantro ranch dressing. Perfect for a quick and satisfying meal, the tacos feature melted cheddar, crunchy vegetables, and a zesty blend of herbs and lime – all assembled in warm tortillas.

Ingredients

Buffalo Chicken

1 Recipe Buffalo Chicken

Tortillas and Cheese

4-6 flour taco size tortillas (or 6-8 corn tortillas)
1/2 cup shredded cheddar cheese (more or less)

Corn Avocado Topping

Corn from 1 ear of sweet corn (charred if desired)
1 cup romaine lettuce, chopped
1/2 cup matchstick carrots
3 sticks celery, chopped
1 avocado, chopped
1 tablespoon lime juice

Blue Cheese Cilantro Ranch Dressing

1/2 cup real mayonnaise
1/2 cup sour cream (may substitute Greek yogurt)
3 tablespoons blue cheese crumbles
1/4 cup packed cilantro
2 teaspoons dried parsley
1 teaspoon dried chives
1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk (plus more as needed)
Blue cheese crumbles (for garnish)
Lime juice (for garnish)

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Instructions

Prepare Buffalo Chicken: Follow the Buffalo Chicken recipe instructions to prepare the spicy chicken filling for the tacos.
Make Blue Cheese Cilantro Ranch Dressing: While the chicken marinates, add mayonnaise, sour cream, blue cheese crumbles, cilantro, dried parsley, dried chives, dried dill, salt, pepper, and milk to a blender. Process until smooth, scraping down the sides and adding more milk as needed to achieve a creamy, pourable consistency. Chill until ready to use.
Prepare Corn Avocado Topping: In a large bowl, combine chopped romaine lettuce, charred corn, matchstick carrots, chopped celery, and lime juice. Toss gently to evenly combine. Add the chopped avocado last and gently fold it in to avoid mashing.
Melt Cheese on Tortillas: Warm the tortillas and melt the shredded cheddar cheese on top. This can be done in the microwave, on the stovetop in a skillet, or on a grill for a slight smoky flavor.
Assemble Tacos: Place the melted cheese tortillas on plates, add a generous portion of the buffalo chicken followed by the corn avocado topping. Drizzle with the blue cheese cilantro ranch dressing. Garnish with extra blue cheese crumbles and a squeeze of fresh lime juice if desired. Serve immediately.

Notes

Use either flour or corn tortillas depending on preference or dietary needs.
The blue cheese cilantro ranch dressing can be made ahead and refrigerated for up to 3 days.
Char the corn on a grill or skillet for added smoky flavor before mixing into the topping.
You can substitute Greek yogurt for sour cream to lighten the dressing.
Adjust the amount of buffalo chicken and cheese based on individual serving sizes.
For a spicier kick, add extra hot sauce to the buffalo chicken before assembling.
Store leftover toppings separately from the tortillas to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American