Buffalo Chicken Tacos

Buffalo Chicken Tacos combine crispy chicken, spicy buffalo wing sauce, and a creamy coleslaw for an easy dinner! They’re a buffalo wings-meet-chicken tacos situation that is a fun twist on the classic chicken wing appetizer.

overhead shot of the tacos on a platter.

The flavors in these tacos are like a chicken wings platter complete with the blue cheese dressing dip, crunchy celery sticks, and, of course, a healthy dose of fiery buffalo wing sauce except wrapped up in tortillas for a very delicious taco night twist.

It’s a continuation of my buffalo chicken fixation that started with buffalo lettuce chicken wraps, sandwiches, meatballs, salad, and now tacos. I just love the flavors and look for any way different way to serve them up. Also, send help – I might be borderline obsessive.

close-up shot of the tacos on a platter.

And to make it easy, we’re using frozen breaded chicken tenders – while they’re baking (or air frying them as I like to do) you can toss together the creamy blue cheese slaw and sour cream sauce and fresh add ins like cucumber, tomatoes, and green onions so dinner is on the table in about 40 minutes.

Spicy coated chicken with the creamy blue cheese sauce now wrapped up in tortillas. It’s a winning dinner if you like a little heat.

ingredients for buffalo chicken tacos.


  • Frozen breaded chicken tenders – Pick ones with a good crunchy breading that will stand up to the sauces on the tacos.
  • Buffalo sauce – Frank’s RedHot is my fave.
  • Sour cream sauce – This is made with sour cream, a little mayo, and pantry spices. Milk is added to thin it so the sauce is easy to mix with the coleslaw and I also save some to drizzle over the tacos.
  • Coleslaw mix – I like to add sliced celery and green onions, but they’re optional.
  • Diced cucumber – More crunch and freshness.
  • Cherry tomatoes – I like to quarter them so they tuck into the tacos nicely.
  • Crumbled blue cheese – There really isn’t a sub, but I’ve used crumbled feta cheese in these tacos, too. So, if you’re not a blue cheese fan give that ta try.
  • Warm corn tortillas – Or use flour tortillas if that’s what you like.
collage photo showing the chicken being coated in sauce and the slaw being mixed.

How to Make the Tacos

Cook the chicken tenders following the package instructions. The oven is great, but if you have an air fryer, use it – they will get extra crispy. Once they’re cooked, toss them in the buffalo sauce.

Mix the coleslaw mix with the sour cream sauce and some blue cheese crumbles in medium bowl.

Place some of the coleslaw on a warm tortilla, top it with the buffalo chicken, and then add the tomatoes and cucumber. Drizzle some of the sour cream sauce over the top and garnish the tacos with blue cheese.

Tip: I like to place all the taco components in separate bowls so everyone can build their own.

overhead photo collage showing the tacos being assembled.

Recipe Tips & Shortcuts

Chicken: Instead of breaded chicken, you can use shredded chicken or grilled chicken breasts.

Sauce: For a quick shortcut, feel free to omit the sauce and use refrigerated blue cheese dressing. I’ve also made these with ranch dressing and feta cheese which are good subs if blue cheese isn’t your thing.

Add-Ins: These are loaded tacos and you won’t hurt my feeling if you omit or swap out some of the toppings. Leave out the celery or the cucumbers (or both) and serve them with just the slaw and tomatoes. It’s okay!

Make them a bowl: Or skip the tortillas and make buffalo chicken bowls. Just pile everything on some cooked rice.

buffalo chicken taco on a plate.

Make it a buffalo chicken tacos night soon and enjoy!

Happy taco-making,


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a taco being lifted from the platter.

More Taco Recipes

  • Chipotle Chicken Tacos – Chicken is marinated in a chipotle yogurt sauce and then grilled or cooked in a pan. Wrap the chicken up in tortillas with some cool and crisp slaw for a delicious dinner.
  • Shrimp Tacos – This is a quick and easy taco recipe! Shrimp are coated in a sweet, spicy, and tangy glaze and tucked into tortillas.
  • Instant Pot Braised Beef Tacos – Tender beef, guacamole, and cheese all wrapped up together.

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.


Buffalo Chicken Tacos

close-up shot of the tacos on a platter.

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5 from 1 review

Buffalo Chicken Tacos combine crispy chicken, spicy buffalo wing sauce, and a creamy coleslaw for an easy dinner! They’re a buffalo wings-meet-chicken tacos situation that is a fun twist on the classic chicken wing appetizer.

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 tacos 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American



For the Chicken

  • 6 ounces frozen breaded chicken tenders
  • 1/3 cup buffalo sauce, divided

For the Sour Cream Sauce

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 3 tablespoons 2% milk
  • 1 tablespoon chopped parsley

For the Taco Filling

  •  1 cup coleslaw mix
  • 2 celery ribs, sliced
  • 2 green onions, sliced
  • 1 cucumber, diced
  • 6 cherry tomatoes, quartered
  • ½ cup crumbled blue cheese, divided
  • 6 (6-inch) corn tortillas, warmed


  1. Cook the chicken tenders following the package instructions. Once they are cooked, slice them into bite-sized pieces and then place them in a bowl. Pour all but 2 tablespoons of the buffalo sauce over the top and then stir gently to coat the chicken evenly.
  2. For the sauce, combine the sour cream, mayo, onion powder, salt, pepper, milk, and parsley into a small bowl.  Stir until combined. This sauce will be used in the coleslaw and as a drizzle for the tacos
  3. In a separate bowl, combine the coleslaw mix, celery, and green onions.  Add 2 tablespoons of the crumbled blue cheese and 2 tablespoons of the sour cream sauce.  Stir to combine.
  4. Warm the corn tortillas in the microwave on 50% power for about 30 seconds.
  5. Place some coleslaw in the center of each corn tortilla. Add the buffalo chicken, tomatoes, and cucumber. Drizzle the rest of the buffalo sauce and sour cream sauce over each taco. Sprinkle crumbled cheese over the top.


  • Serving Size: 1 taco
  • Calories: 287
  • Sugar: 3.1g
  • Sodium: 684mg
  • Fat: 19.3g
  • Saturated Fat: 5.6g
  • Unsaturated Fat: 11.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 20.2g
  • Fiber: 3.1g
  • Protein: 9.4g
  • Cholesterol: 30.2mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

One Comment

  1. Your Buffalo Chicken Tacos Recipe caught our attention, so we added it to our list.
    Thank you for sharing your wonderful recipe. Keep up the good work!

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