Crunchy Buffalo Chicken Tacos

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2 teaspoons olive oil
3 corn tortillas
1/3 cup shredded mozzarella or Oaxaca cheese
3 ounces shredded chicken
1-2 tablespoons buffalo sauce
Optional blue cheese dressing, for dipping (you can also add it right into the tacos!)

Add olive oil to a large skillet, then add tortillas. Heat the tortillas on medium-low heat, and while they toast on the bottom, add the cheese, chicken, and buffalo sauce to one half of the tortilla’s top.

Once the tortillas start to crisp (but aren’t too crispy, as you don’t want them to crack or burn), flip the other half of the tortilla over top of the ingredients to form a closed taco. Let the shells crisp up and the cheese start to melt out (about 3-4 minutes), then flip and let the other side of the taco finish toasting for about a minute.

Remove the tacos, and serve them with optional ranch or blue cheese dressing for dipping.

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