Shredded chicken tossed with tangy buffalo sauce, tucked inside warm tortillas, topped with a creamy cilantro lime sauce, life doesn’t get much better than these Buffalo Chicken Tacos!
Add the olive oil to a large skillet over medium high heat.
Once heated, add the jalapeños and onions.
Sauté for 5-7 minutes, then add the shredded chicken.
Add the buffalo sauce, mix together, turn the heat to low and simmer for 3-4 minutes.
Add the chicken mixture to the tortillas, then top with pepper jack cheese, slaw, cilantro lime dip, fresh cilantro and one lime wedge to squeeze over the taco.
Slaw
Combine all of the ingredients for the slaw in a medium mixing bowl
Cilantro Lime Dip
Mix all of the ingredients together in a small mixing bowl.
Notes
Gluten free option: Serve these tacos on corn tortillas to make the recipe gluten free. Always make sure to check labels on buffalo sauce to make sure it's gluten free. Frank's Red Hot is the brand I recommend and it's gluten free.
Dairy free option: Omit the pepper jack cheese and cilantro lime dip to make this recipe dairy free. Add extra buffalo sauce on top of the tacos to replace the cilantro lime dip.
Shredded chicken: the shredded chicken can come from a rotisserie chicken from the grocery store or can be made at home in an Instant Pot or slow cooker. To pressure cook the chicken, follow this Instant Pot BBQ Chicken recipe. To prepare the chicken in a slow cooker, add boneless, skinless chicken breasts to a slow cooker. Cover in buffalo sauce and cook for 6-8 hours on low. Remove from the slow cooker and shred.