Crispy Buffalo chicken smashed on tortillas, topped with creamy ranch slaw for a bold, satisfying dinner.
# What You Need:
→ Buffalo Chicken
01 - 1 lb ground chicken
02 - 3 tbsp buffalo wing sauce
03 - 1 tsp garlic powder
04 - ½ tsp onion powder
05 - ½ tsp smoked paprika
06 - ½ tsp Himalayan salt
07 - ¼ tsp black pepper
08 - Cooking spray or oil for pan
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - ½ cup grated carrots
12 - ¼–⅓ cup ranch dressing (preferably Greek yogurt based)
13 - 1 tbsp dill relish
# Step-by-Step Directions:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss well, cover, and refrigerate until serving.
02 - In a separate bowl, mix ground chicken with buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper, gently combining without overworking.
03 - Warm a griddle or large non-stick skillet over medium-high heat and lightly coat with cooking spray or oil.
04 - Divide the chicken mixture into 8 loose balls. Place each ball on a tortilla and set chicken side down on the hot pan. Smash the chicken with a spatula to cover most of the tortilla.
05 - Sear the smashed chicken for 3 to 4 minutes until golden and cooked through.
06 - Lightly oil the tortilla side, flip each taco so the tortilla side contacts the pan, and cook for 1 to 2 minutes to crisp.
07 - Remove tacos from the pan, top each with a generous portion of ranch slaw, and optionally drizzle extra ranch or buffalo sauce. Serve warm immediately.
