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buffalo chicken taco
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5 from 12 votes

Buffalo Chicken Tacos with a Bleu Cheese Slaw

Perfect for game day or an extra delicious taco night, my Buffalo Chicken Tacos will have your family and friends cheering and asking for seconds and thirds!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: Mexican
Servings: 12
Calories: 691kcal
Author: Chef Dennis Littley

Ingredients

Buffalo Chicken Tacos

  • 24 6 inch flour tortillas
  • 2 lb chicken thighs cooked and pulled
  • 2 cups roasted or grilled corn fresh or frozen

Buffalo Sauce

  • 12 oz Franks Buffalo Wing Sauce or hot sauce of your choice
  • 2 oz unsalted butter ½ stick
  • 3 oz honey

Blue Cheese Slaw

  • 1 small head of cabbage - cored and sliced very thinly or pre cut slaw mix
  • ½ small red pepper or carrot sliced thinly and chopped
  • ½ cups blue cheese dressing homemade or your favorite brand
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt or to taste
  • ½ teaspoon black pepper or to taste

Homemade Blue Cheese Dressing

  • 8 oz Bleu Cheese
  • 1 cup sour cream or Greek Yogurt
  • 1 cup Mayonnaise
  • ¼ cup milk or buttermilk
  • ¼ teaspoon granulated onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

Chicken Thighs

  • Lightly coat the chicken thighs with olive oil and season with sea salt and black pepper. Place the chicken on a sheet pan in 350 degree oven and cook for 25 minutes or until they have reached an internal temperature of 165 degrees F.
  • Allow chicken thighs to cool for 5 minutes, then using two forks start pulling the meat off the thigh. Set aside till needed
    **You can also pull the meat apart by hand then use a mixer to shred the meat. A stand or hand mixer will work, just don't try to do too much at one time.

Buffalo Sauce

  • In a saucepan melt the butter then add the honey and turn off the heat
  • Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
  • You can heat this sauce if you want it hotter, but at this temperature the sauce will cling really well to the chicken. If you let the sauce get to hot it will break and separate into an oily mess!
  • Set aside sauce until ready to coat the chicken

Bleu Cheese Dressing

  • In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
  • Pulse the mixture until all of the bleu cheese has been blended in.
  • Add this mixture to the mayonnaise with the remaining bleu cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste)
  • You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.

Slaw

  • Mix blue cheese dressing, vinegar, sea salt and black pepper in a small bowl, blending the ingredients completely.
  • Blend cabbage mixture, and bleu cheese dressing, mix well and let sit for 4-6 hours.
  • Refrigerate until ready to use

Nutrition

Calories: 691kcal | Carbohydrates: 48g | Protein: 24g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 2140mg | Potassium: 527mg | Fiber: 4g | Sugar: 14g | Vitamin A: 699IU | Vitamin C: 33mg | Calcium: 238mg | Iron: 3mg