Buffalo Chicken Tacos has a quick and easy buffalo marinade flavoring chicken tenders, wrapped in soft tortillas, and topped with creamy blue cheese slaw. Healthy buffalo chicken can be grilled, baked, or shredded!
In a small bowl whisk together hot sauce, garlic powder, celery salt, paprika, pepper, and olive oil. (DO NOT ADD HONEY YET). Remove 1/4 cup of sauce to marinate chicken in. Place chicken in a ziplock bag or large shallow bowl, add 1/4 cup marinade, and toss evenly to coat. Refrigerate 2-4 hours.
Add 1 tablespoon honey to remaining marinade, cover, and store in refrigerator for later use.
While chicken is marinating make Blue Cheese slaw at least one hour before serving. Stir together mayonnaise, blue cheese, cilantro, vinegar, honey, salt, and pepper. Add coleslaw mix and stir to combine. Cover and chill for 1-2 hours. Slaw will seem dry at first, but as it chills the sauce will become creamier.
Heat grill to medium high heat and grease grill grate. Grill chicken undisturbed for 5 minutes on one side, or until char marks appear and chicken releases easily from grill. Flip and cook a few minutes more on other side or until internal temperature reaches 165°F. Remove chicken and let rest while tortillas are heated or grilled.
For grilled tortillas, clean grate then place tortillas directly on dry grill. Grill for 2 minutes per side, or until char marks start to appear. Store warm tortillas in foil until ready to serve.
For Serving: Chopped cooked chicken and serve on tortillas. Drizzle with reserved marinade. Top each taco with coleslaw and any other additional desired toppings.
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Notes
Using Chicken Breasts Instead of Tenders
I like using tenders because they are already portioned in uniform sizes, making prep a little easier. However, if you prefer using chicken breasts either pound uniformly or slice evenly in 2 inch wide strips.
Other ways to cook Buffalo Chicken
Baked: Place marinated chicken on a greased baking sheet. Bake at 350ºF for 15-20 minutes, flipping halfway, until chicken registers 165ºF.Shredded Stovetop: Place plain chicken in a saucepan and cover with water. Bring to a boil then simmer for 20 minutes. Remove chicken and shred. Toss with 1/4 cup of marinade sauce, reserving rest for serving sauce. Shredded Instant Pot: Add chicken and 1 cup of water to Instant Pot. Cook on HIGH pressure for 10 minutes. Quick release, remove chicken, and shred. Toss with 1/4 cup of marinade sauce, reserving rest for serving sauce.