Buffalo Chicken Tacos

Woman holding taco
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  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
524 Calories
35g Fat
19g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 524
% Daily Value*
Total Fat 35g 45%
Saturated Fat 15g 76%
Cholesterol 122mg 41%
Sodium 749mg 33%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 15%
Protein 33g
Calcium 273mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Buffalo Chicken Tacos combine two of my favorite trends: buffalo wing flavors and tacos! These tacos are filled with tender chicken that is mixed with celery, hot buffalo wing sauce, and onion and garlic. I like to shred meat from one rotisserie chicken; that will give you about 2 cups. You can make this recipe with turkey too if you'd like. It's a great way to use up leftovers from Thanksgiving dinner.

Buffalo Sauce is a product that is sold in most grocery stores. It is not Tabasco sauce. Look for it in the sauces aisle. It is quite spicy, so you may want to use less at first until you decide how hot you want this recipe. You can always add more hot sauce at the table!

The toppings on these tacos are classic, both to tacos and to buffalo wings; avocados, tomatoes, and blue cheese salad dressing. Try these unusual and delicious tacos soon.


  • 6-8 taco shells
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup sliced celery
  • 2 cups shredded cooked chicken
  • 1/3 cup red hot buffalo sauce
  • 1/3 cup heavy cream 
  • 2 cups chopped tomatoes
  • 2 avocados, peeled and chopped
  • 2/3 cup blue cheese salad dressing
  • 1-1/2 cups shredded Pepper Jack cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 300 degrees F. Place taco shells on baking sheet and warm in oven according to package directions.

  3. Meanwhile, heat butter in large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 4-6 minutes.

  4. Add celery, chicken, buffalo sauce, and heavy cream; stir for about a minute to heat through, and remove from heat.

  5. Fill taco shells with some of the chicken mixture, and top with tomatoes, avocados, blue cheese salad dressing, and shredded cheese. Serve immediately.