Smashed Buffalo Chicken Tacos with Ranch Slaw

Crispy oven-baked smashed buffalo chicken tacos topped with a cool, crunchy ranch slaw. Easy, bold, and perfect for weeknights or game day.

Course dinner, Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 607kcal

Preheat your oven to 400°F (200°C).
In a bowl, combine ground chicken, garlic powder, onion powder, salt, pepper, shredded cheese and buffalo sauce. Mix well.
Lay the tortillas on a lined baking sheet. Divide the chicken mixture evenly among the tortillas, then press it down firmly into each tortilla to form a “smashed” taco base. Spray the tacos with cooking spray / avocado oil spray.
Bake in the preheated oven for 30–35 minutes, until the chicken is fully cooked and the edges of the tortillas are slightly crispy. Broil for 2-3 minutes at the end or until they are your desired of crispy.
In a small bowl, combine chives, parsley, basil, dill, garlic, Greek yogurt, mayo, apple cider vinegar, lemon juice, and zest. Mix until smooth. Season with salt and pepper to taste.
In a medium bowl, toss shredded iceberg and cabbage with half of the ranch dressing.
Top the baked chicken-filled tortillas with the slaw, and a drizzle of remaining ranch. Garnish with fresh parsley, extra cheese, a squeeze of lime, and a pinch of salt and pepper. Serve immediately.