Buffalo Chicken Tacos topped with a creamy cilantro avocado sauce that pairs great with the spice. Use an Instant Pot to get dinner on the table in less than 30 minutes!
This will be your new go-to recipe for taco Tuesday or any day! These tacos are very easy to customize with your favorite buffalo sauce and toppings of your choice. Feel free to add cheese, ranch dressing, tomatoes, lettuce, etc. The tacos will be a family favorite for sure.
Ingredients
What you need for this recipe:
- Chicken breasts
- Spices- garlic powder, onion powder, paprika, salt and black pepper.
- Buffalo sauce
- Avocado- you will need ½ of a large avocado or 1 small avocado.
- Yogurt- you will need any unsweetened plain yogurt for the cilantro avocado sauce.
- Cilantro
- Lime
- Tortillas- corn, flour, cassava flour or your favorite tortillas will work for these buffalo chicken tacos.
- Coleslaw mix- I prefer a mix with red cabbage, but use your favorite.
- Jalapeños- sliced jalapeños are optional for servings.
Instructions
These buffalo chicken tacos can be made in both an Instant Pot and a slow cooker. Use the Instant Pot method for a 30-minute meal.
Begin by placing the chicken, seasonings and buffalo sauce in the Instant Pot or slow cooker. Cook for 20 minutes in the Instant Pot or 3-4 hours in a slow cooker. Once cooked, remove the lid and shred the chicken with two forks.
Next, make the avocado cilantro sauce by combining all of the sauce ingredients in a food processor or blender and pulse until smooth, about 1-2 minutes.
Assemble the tacos, serve and enjoy!
Tips and Substitutions
- I love The New Primal medium buffalo sauce, but your favorite will work great.
- In the sauce, I used coconut yogurt, but Greek yogurt is a perfect substitute.
- Flame grill the tortillas-I highly recommend heating them over an open flame on a gas stove for 15-30 seconds per side, until slightly charred. You can also heat them wrapped in foil in the oven at 350 degrees F for 5-10 minutes, in the microwave for 30 seconds-1 minute wrapped in a damp paper towel or in a lightly oiled skillet for 30 seconds per side.
- To make the buffalo chicken tacos less spicym use a mild buffalo sauce.
- This buffalo chicken would be great on brioche buns as a sandwich or on top of lettuce as a salad.
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🍳Recipe
30-Minute Buffalo Chicken Tacos
Equipment
Ingredients
Buffalo Chicken
- 1 ½ pounds chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- salt and black pepper, to taste
- ½ cup buffalo sauce
Avocado Cilantro Sauce
- ½ large avocado
- ¼ cup yogurt
- ¼ cup cilantro
- ½ lime, juiced
- salt and black pepper, to taste
Tacos
- tortillas, warmed
- coleslaw mix, optional
- sliced jalapeños, optional
- cilantro, optional
Instructions
Instant Pot Buffalo Chicken
- Place the chicken, seasonings and buffalo sauce in the Instant Pot. Cover with lid, set to high pressure and cook for 20 minutes. Slow-release the pressure for 5-10 minutes, then remove the lid and shred chicken with two forks.
Slow Cooker Buffalo Chicken
- Place the chicken, seasonings and buffalo sauce in the slow cooker. Cover with lid and cook on high heat for 3-4 hours, then remove the lid and shred chicken with two forks.
Avocado Cilantro Sauce
- Combine all of the sauce ingredients in a food processor or blender and pulse until smooth, about 1-2 minutes.
Tacos
- Fill a tortilla with buffalo chicken, top with avocado cilantro sauce, coleslaw mix, sliced jalapeño and cilantro. Serve and enjoy!
Video
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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