Description
These Buffalo Chicken Smash Tacos are a flavorful twist on traditional tacos, featuring seasoned ground chicken cooked crisp on a hot griddle, topped with a vibrant herby ranch slaw made from shredded cabbage and a creamy cilantro-jalapeño dressing. Served with fresh avocado slices and extra buffalo sauce, this recipe offers a perfect balance of spicy, tangy, and creamy flavors in every bite.
Ingredients
For the Slaw:
- 3 cups shredded green cabbage
- ½ cup shredded carrots (optional)
- ½ teaspoon kosher salt, plus more to taste
- ½ cup whole milk plain Greek yogurt
- ½ cup roughly chopped fresh cilantro
- 1 jalapeño, seeded and roughly chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or sugar
- 1 garlic clove, chopped
- 1 tablespoon fresh chopped dill
- 1 tablespoon chopped chives
For the Chicken:
- 1 pound ground chicken (93% lean)
- ¼ cup diced fresh cilantro
- 2 to 3 tablespoons buffalo sauce
- 2 tablespoons diced scallions
- 1 clove garlic, grated (or 1 teaspoon garlic powder)
- ½ teaspoon kosher salt
For Serving:
- 8 to 10 small flour tortillas
- Avocado slices (from 1 to 2 avocados)
- Extra buffalo sauce, for drizzling
- Jalapeño slices, if desired
Instructions
- Prepare the Slaw: Add shredded cabbage and carrots (if using) to a medium bowl, sprinkle with salt, and toss together with tongs to combine.
- Make the Dressing: In a blender, combine Greek yogurt, cilantro, jalapeño, lime juice, honey (or sugar), garlic, dill, and chives. Blend until smooth and well combined, about 1 minute.
- Combine Slaw and Dressing: Pour the dressing over the cabbage mixture and toss thoroughly with tongs until the cabbage is well coated. Set aside to let the flavors meld.
- Mix the Chicken Filling: In a large bowl, mix ground chicken, diced cilantro, buffalo sauce, scallions, grated garlic, and salt until well combined and evenly distributed.
- Assemble Tacos for Cooking: Spread about 2 tablespoons of the chicken mixture thinly on each tortilla. This recipe should make enough for 10 to 12 tortillas.
- Heat the Cooking Surface: Preheat a griddle, large cast iron skillet, or nonstick pan over medium heat (approximately 400°F). Add 1 to 2 tablespoons of avocado oil and swirl to coat the pan.
- Cook the Tacos: Place each tortilla chicken side down on the hot pan, pressing lightly with a spatula. Cook until golden and crisp, about 2 to 4 minutes, then flip and cook the other side for 1 to 2 minutes.
- Rest Cooked Tacos: Remove the cooked taco from the pan and transfer to a wire rack or platter. Repeat the process with remaining tortillas, adding more oil if necessary to prevent sticking.
- Serve: Top each cooked taco with a generous portion of herby ranch slaw, a drizzle of buffalo sauce, avocado slices, and jalapeño slices if desired. Serve immediately.
Notes
- For extra heat, keep some jalapeño seeds in the dressing or as topping.
- Use whole milk Greek yogurt for a creamier dressing, but low-fat can be substituted.
- Make sure the pan is properly preheated to get a crispy, golden crust on the chicken.
- Leftover tacos can be refrigerated for up to 2 days but are best eaten fresh for crispiness.
- Flour tortillas can be swapped with corn tortillas for a gluten-free option if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American