Crispy Sheet Pan Buffalo Chicken Tacos with Creamy Ranch Slaw
I’m Alex, and I’m happy you found this recipe. You can make these flavorful Buffalo Chicken Tacos using a simple sheet pan method. They are crispy, spicy, and topped with a cool ranch slaw, making them perfect for an easy weeknight dinner or game day snack.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup buffalo wing sauce
- 2 tablespoons unsalted butter, melted
- 12 small corn tortillas
- 1 cup shredded Monterey Jack or cheddar cheese
- For the Slaw:
- 1 cup shredded cabbage mix
- 1/2 cup ranch dressing
- 1/4 cup crumbled blue cheese or feta
- 1 tablespoon fresh lime juice
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the chicken breasts on the prepared baking sheet. Season them with salt and pepper. Drizzle with olive oil.
- Bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken cooks, prepare the slaw: In a medium bowl, combine the shredded cabbage mix, ranch dressing, crumbled blue cheese, and lime juice. Mix well. Set aside.
- Remove the chicken from the oven. Use two forks to shred the chicken directly on the baking sheet.
- In a small bowl, whisk together the buffalo wing sauce and melted butter. Pour this mixture over the shredded chicken and toss until every piece is coated.
- Arrange the corn tortillas on the baking sheet around the chicken. Sprinkle the shredded cheese evenly over the sauced chicken.
- Return the sheet pan to the oven and bake for 5 to 7 minutes, or until the tortillas are slightly crispy at the edges and the cheese is melted.
- Assemble your tacos: Spoon the warm buffalo chicken mixture into the warm tortillas. Top generously with the creamy ranch slaw. Serve immediately.
Notes
- For extra crispy edges, you can place the assembled tacos under the broiler for 1-2 minutes, watching carefully to prevent burning.
- If you prefer a different texture, you can use pre-cooked shredded chicken and skip the initial baking step; just toss it with the sauce and heat it on the sheet pan with the cheese.
- This recipe is great for game day appetizers; serve the filling separately with bowls of toppings.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 95