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    Home » Main Dish

    Published: Apr 30, 2020 by Kadee

    Buffalo Chicken Tacos

    Jump to Recipe Jump to Video Print Recipe

    Spicy, tangy buffalo chicken inside of a warm flour tortilla, topped with crisp lettuce, crunchy celery, creamy blue cheese dressing, smooth avocado, and tangy green onions.  These buffalo chicken tacos are made in minutes in the pressure cooker and will have you coming back for seconds.

    Buffalo chicken tacos on a wooden cutting board.

    What Are Buffalo Chicken Tacos?

    Despite the name buffalo - this chicken has nothing to do with buffalo.  The famous flavor of wings received its name in Buffalo NY where the Anchor Bar served up wings with this distinct sauce in 1964. Buffalo sauce is a mix of butter and cayenne hot sauce. The intensity of the heat can range from mild to hot. Blue cheese or ranch dressings are used as dips alongside the wings to cool things down.  We have taken a spin off of that traditional buffalo chicken wing meal and made it in to tacos!

    We have made shredded buffalo chicken in the pressure cooker and used it as taco filling.  We've taken aspects of the veggie dip and inserted them into the tortilla as well.  So in these tacos you'll find spicy buffalo chicken, celery, and blue cheese dressing.

    An overhead shot of buffalo chicken tacos on a wooden cutting board.

    What Should I Add To My Grocery List?

    • chicken breasts
    • frank's hot sauce
    • sour cream
    • mayonaise
    • milk
    • dried parsley
    • dried dill
    • fresh green onions
    • garlic salt
    • onion salt
    • black pepper
    • small flour tortillas
    • romaine lettuce
    • celery
    • avocado

    Items needed to make buffalo chicken tacos.

    Tell Me How To Make Buffalo Chicken Tacos

    There are a few parts to this recipe - the shredded buffalo chicken, the homemade blue cheese dressing, and the taco assembly.  I'll break this recipe into those portions.

    The Shredded Buffalo Chicken

    1. Place chicken breasts in your pressure cooker.
    2. Top with ½ cup of franks hot sauce. Cook on poultry setting, and allow a complete natural pressure release.
    3. Once cooked, set pressure cooker to saute and shred chicken.  Cook to reduce the amount of liquid in the pot by half.
    4. Add additional franks hot sauce.  Toss to coat.

    How to make shredded buffalo chicken tacos in your pressure cooker.

    The Homemade Blue Cheese Dressing

    This dressing is really the crown jewel of these tacos.  It is so easy and so divine.  Save the leftovers for dipping veggies.

    1. In a medium bowl, add sour cream.
    2. Add mayonnaise
    3. Pour in milk.
    4. Add dried dill, dried parsley, fresh green onion, garlic salt, onion salt, and black pepper.
    5. Stir to combine.
    6. Add in blue cheese crumbles.
    7. Stir to combine.

    How to make homemade blue cheese dressing.

    Taco Assembly

    1. On a warm, flour tortilla layer romaine lettuce.
    2. Add celery.
    3. Layer shredded buffalo chicken.
    4. Drizzle some homemade blue cheese dressing.
    5. Add green onions and avocado.
    6. Serve immediately.

    How to assemble tacos.

    Can I Use Corn Tortillas Rather Than Flour?

    Of course!  Whatever tortilla you choose, the fillings will remain the same and the taco will still be delicious.

    A side shot of buffalo chicken tacos.

    What Kind of Hot Sauce Should I Use?

    I recommend using Frank's Red Hot Sauce.  But you can also use Crystal Hot Sauce.  Both are a cayenne pepper hot sauce and work well when creating a "buffalo flavor".

    Traditional buffalo sauces are a combination of butter and hot sauce.  For this recipe we are skipping the butter, but it still has that undeniable buffalo flavor.

    Buffalo chicken tacos topped with avocado and blue cheese crumbles.

    Can I Save The Leftovers?

    Yes!  Store your ingredients separated. Keep your chicken in an airtight container in the fridge for up to a week.  Store the dressing in an airtight container for up to a week.  Store veggies also in airtight containers.

    ¾ shot of buffalo chicken tacos on a wooden cutting board.

    I love tacos!  Do You have other recipes?

    Boy do we! Check out our:

    • Teriyaki Chicken Tacos
    • Creamy Chipotle Tacos
    • Chimichurri Tacos
    • Tacos Al Pastor
    • Beef Barbacoa Tacos

    Buffalo chicken tacos on a wooden cutting board.

    LET’S BE BESTIES!

    If you tried beef barbacoa recipe or any other recipe on the blog then don’t be shy! Let us know! Rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Buffalo chicken tacos on a wooden cutting board.

    Buffalo Chicken Tacos

    These'll be completely gobbled up by the end of dinner!
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: American, Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Time for pressure cooker to come to pressure, and natural release time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12 tacos
    Calories: 308kcal
    Author: Kadee & Desarae

    Ingredients

    Shredded Buffalo Chicken

    • 3 chicken breasts
    • 1 cup Frank's Hot Sauce divided

    Homemade Blue Cheese Dressing

    • ½ cup mayonnaise
    • ½ cup sour cream
    • ¼ cup milk
    • 1 teaspoon dried dill
    • ½ teaspoon dried parsley
    • 1 tablespoon fresh green onion diced
    • ½ teaspoon onion salt
    • ½ teaspoon garlic salt
    • ¼ teaspoon black pepper

    Taco Ingredients

    • 12 small flour tortillas
    • 2 cup romain lettuce chopped
    • 2 celery ribs chopped
    • 2 avocados sliced
    • ¼ cup blue cheese crumbles
    • 4 tablespoon green onions diced

    Instructions

    Shredded Buffalo Chicken

    • Place chicken breasts in your pressure cooker.
    • Top with ½ cup of franks hot sauce. Cook on poultry setting, and allow a complete natural pressure release.
    • Once cooked, set pressure cooker to saute and shred chicken.  Cook to reduce the amount of liquid in the pot by half.
    • Add additional franks hot sauce.  Toss to coat.

    Homemade Blue Cheese Dressing

    • In a medium bowl, add sour cream.
    • Add mayonnaise
    • Pour in milk.
    • Add dried dill, dried parsley, fresh green onion, garlic salt, onion salt, and black pepper.
    • Stir to combine.
    • Add in blue cheese crumbles.
    • Stir to combine.

    Taco Assembly

    • On a warm, flour tortilla layer romaine lettuce.
    • Add celery.
    • Layer shredded buffalo chicken.
    • Drizzle some homemade blue cheese dressing.
    • Add green onions and avocado.
    • Serve immediately.

    Video

    [adthrive-in-post-video-player video-id="zvISAEnU" upload-date="2020-04-30T01:43:19.000Z" name="BUFFALO CHICKEN TACOS" description="Spicy, tangy buffalo chicken inside of a warm flour tortilla, topped with crisp lettuce, crunchy celery, creamy blue cheese dressing, smooth avocado, and tangy green onions.  These buffalo chicken tacos are made in minutes in the pressure cooker and will have you coming back for seconds." player-type="default" override-embed="default"]

    Notes

    What Kind of Hot Sauce Should I Use?
    I recommend using Frank's Red Hot Sauce.  But you can also use Crystal Hot Sauce.  Both are a cayenne pepper hot sauce and work well when creating a "buffalo flavor".
    Traditional buffalo sauces are a combination of butter and hot sauce.  For this recipe we are skipping the butter, but it still has that undeniable buffalo flavor.
    Can I Use Corn Tortillas Rather Than Flour?
    Of course!  Whatever tortilla you choose, the fillings will remain the same and the taco will still be delicious.
    Can I Save The Leftovers?
    Yes!  Store your ingredients separated. Keep your chicken in an airtight container in the fridge for up to a week.  Store the dressing in an airtight container for up to a week.  Store veggies also in airtight containers.

    Nutrition

    Serving: 1taco | Calories: 308kcal | Carbohydrates: 20g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 1106mg | Potassium: 499mg | Fiber: 3g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Erin V says

      November 27, 2018 at 11:56 pm

      5 stars
      this and this alone made me love blue cheese things

      Reply
    2. Serena says

      February 08, 2015 at 1:52 pm

      These tacos look so good. Definitely going on the menu for this week.

      Reply
      • Stephanie says

        February 11, 2015 at 7:29 am

        Thanks, Serena! They're on my menu for when I have friends over this Sunday too :) Hope you like them!

        Reply
    3. Allie says

      December 19, 2014 at 7:35 pm

      these look amazing! ill have to try them soon!

      Reply
    4. Heather Taylor says

      December 15, 2014 at 3:58 pm

      I love buffalo chicken anything! I've never tried it in a taco (which I also love)!

      Reply
      • Stephanie says

        December 19, 2014 at 8:08 am

        My mouth waters each time I think of these or see the pictures :) Hope you like them as much as my family does!

        Reply
    5. Heather Dippold says

      December 13, 2014 at 1:58 pm

      Looks great!

      Reply
    6. Jeni says

      July 18, 2014 at 9:11 am

      I can't wait to try this recipe! These look like the perfect summer meal for the family!

      Reply
    7. lazy falklands says

      July 10, 2014 at 2:59 pm

      OOOh this battery chicken looks awesome! I need to try this recipe!

      Reply
    5 from 1 vote

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