Everything you love about Buffalo wings, tucked into a crispy baked taco shell. Finished with a cool, zesty cilantro lime crema for the ultimate flavor balance.
30 Minutes
Medium Heat
Family Favorite
Why These Tacos Rule
- Baked, Not Fried: You get a satisfying crunch without the mess or extra oil of deep frying.
- Perfect Contrast: The heat from the buffalo sauce is perfectly cooled by the creamy lime dressing.
- Meal Prep Friendly: Shred your chicken in advance to get this dinner on the table in under 20 minutes!
The Ingredients
For the Tacos
- 3 cups Cooked Chicken (shredded)
- 1/2 cup Buffalo Sauce (Frank’s RedHot)
- 10-12 Small Flour or Corn Tortillas
- 2 cups Mexican Blend Cheese
- 1/4 cup Blue Cheese Crumbles (optional)
For the Cilantro Lime Crema
- 1/2 cup Sour Cream or Greek Yogurt
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lime (juiced)
- 1 clove Garlic (minced)
- Salt to taste
Step-by-Step Instructions
- Prep: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
- Toss: In a medium bowl, combine the shredded chicken and buffalo sauce until well coated.
- Fill & Bake: Briefly warm tortillas so they don’t crack. Place a sprinkle of cheese and a spoonful of chicken on one half of each tortilla. Fold over and place on the baking sheet.
- Crisp: Bake for 8–10 minutes, flipping halfway through, until the cheese is melted and the shells are slightly golden and crisp.
- The Crema: While tacos bake, whisk together sour cream, lime juice, cilantro, garlic, and salt in a small bowl.
- Serve: Drizzle the warm tacos with the crema and serve with extra buffalo sauce on the side!
Pro Tip: For extra crispy tacos, brush the outside of the tortillas with a tiny bit of melted butter or oil before putting them in the oven.
