Grilled Marinated Buffalo Chicken Tacos with Slaw

This easy weeknight dinner idea has it all going on! My favorite grilled buffalo chicken tacos recipe uses a zesty simple marinade to infuse tender chicken tenderloins with flavor and then doubles up as a boost of drizzly sauce to spoon over. It's all topped with a creamy cilantro blue cheese slaw so you get a little kick of spicy and creamy in every bite.

Prep Time 10

Cook Time 12

marinate 1

Total Time 1 22

Servings 2-taco servings

Author Melissa Erdelac

Ingredients

Marinated Buffalo Chicken

⅓ cup hot sauce such as Frank's Red Hot
1 teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon smoked paprika regular paprika may be substituted
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon honey for sauce
1 ½ pounds chicken breast tenderloins see recipe notes for using breasts

Creamy Blue Cheese Slaw

⅓ cup mayonnaise
⅓ cup blue cheese crumbles
⅓ cup chopped fresh cilantro
2 tablespoons honey
1 ½ tablespoon cider vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
14 ounce bag coleslaw mix
12 flour or corn tortillas
optional toppings: blue cheese, cilantro, cheddar cheese, red onion, avocado

Instructions

In a small bowl whisk together hot sauce, garlic powder, celery salt, paprika, pepper, and olive oil. (DO NOT ADD HONEY YET). Remove ¼ cup of sauce to marinate chicken in. Place chicken in a ziplock bag or large shallow bowl, add ¼ cup marinade, and toss evenly to coat. Refrigerate 1-4 hours.
⅓ cup hot sauce, 1 teaspoon garlic powder, ½ teaspoon celery salt, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper, 1 tablespoon olive oil, 1 ½ pounds chicken breast tenderloins
Add 1 tablespoon honey to remaining marinade, cover, and store in refrigerator for later use.
1 tablespoon honey
While chicken is marinating prepare the 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.
⅓ cup mayonnaise, ⅓ cup blue cheese crumbles, ⅓ cup chopped fresh cilantro, 2 tablespoons honey, 1 ½ tablespoon cider vinegar, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, 14 ounce bag coleslaw mix
Heat the grill to medium heat and grease the grates. Grill the 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 the cooked chicken and serve on tortillas. Drizzle with reserved honey marinade. Top each taco with coleslaw and any other additional desired toppings.

Notes

Using Chicken Breasts

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.

Nutrition