Save It Spicy, crispy Buffalo chicken patties smashed on tortillas and topped with a creamy ranch slaw—these tacos are a bold, satisfying, and quick weeknight dinner.
These Buffalo Chicken Smash Burger Tacos quickly became a favorite at family dinners thanks to their bold taste and easy prep.
Ingredients
- For the Buffalo Chicken: 1 lb (450 g) ground chicken, 3 tbsp buffalo wing sauce, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp Himalayan salt, ¼ tsp black pepper, cooking spray or oil for pan, 8 small tortillas (corn or flour)
- For the Ranch Slaw: 3 cups shredded cabbage, ½ cup grated carrots, ¼–⅓ cup ranch dressing (Greek yogurt preferred), 1 tbsp dill relish
Instructions
- Make the Slaw:
- In a large bowl, toss together the shredded cabbage, grated carrots, ranch dressing, and dill relish to make the slaw. Cover and refrigerate until ready to serve.
- Prepare the Chicken:
- In another bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix until just combined do not overwork.
- Cook Chicken Patties:
- Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with oil or cooking spray.
- Form and Smash:
- Divide the chicken mixture into 8 loose balls. Place a ball on each tortilla then place on the hot pan chicken side down. Smash the chicken flat with a spatula to cover most of the tortilla.
- Cook Patties:
- Cook for 3–4 minutes until the chicken is golden and cooked through.
- Flip Tacos:
- Lightly oil the tortilla side then flip each taco so the tortilla side is down. Cook 1–2 minutes more to your preferred crispness.
- Top and Serve:
- Remove tacos from the pan. Top each with a generous spoonful of ranch slaw. For extra zing drizzle with more ranch or buffalo sauce if desired. Serve warm and enjoy immediately.
Save It Gathering around these tacos always brings smiles and lively conversation in our household.
Notes
For a low-carb version use lettuce leaves instead of tortillas. Add sliced jalapeños or diced celery for extra crunch.
Required Tools
Large mixing bowls, Box grater, Large non-stick skillet or griddle, Spatula, Knife and cutting board
Allergen Information
Contains Dairy (ranch dressing), Wheat (if using flour tortillas), Egg (possible in ranch dressing), Mustard (possible in buffalo sauce). For gluten-free use certified gluten-free tortillas. Always check ingredient labels if you have allergies or sensitivities.
Save It These tacos bring bold flavor and ease to any weeknight meal—perfect for busy families.
Recipe FAQs
- → What makes the chicken patties crispy?
Pressing the ground chicken thinly on the hot pan ensures a crispy texture on the outside while keeping it juicy inside.
- → Can I use different tortillas for these tacos?
Yes, both corn and flour tortillas work well. For gluten-free needs, certified gluten-free tortillas are recommended.
- → How is the ranch slaw prepared?
Shredded cabbage and grated carrots are tossed with ranch dressing and dill relish, creating a creamy, tangy topping.
- → What are good alternatives to ranch dressing in the slaw?
Blue cheese dressing provides a stronger flavor, while plant-based ranch can be used for a dairy-free option.
- → Can these tacos be made low-carb?
Yes, swapping tortillas for lettuce leaves reduces carbs without sacrificing the fresh crunch.
- → How spicy are these tacos?
The buffalo wing sauce adds a medium heat level that can be adjusted by choosing milder or hotter sauces.