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.
What Are Buffalo Chicken Tacos?
Despite the name buffalo - this chicken has nothing to do with buffalo. Â 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. Â 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. Â We've taken aspects of the veggie dip and inserted them into the tortilla as well. Â So in these tacos you'll find spicy buffalo chicken, celery, and blue cheese dressing.
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
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. Â I'll break this recipe into those portions.
The 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. Â Cook to reduce the amount of liquid in the pot by half.
- Add additional franks hot sauce. Â Toss to coat.
The Homemade Blue Cheese Dressing
This dressing is really the crown jewel of these tacos. Â It is so easy and so divine. Â Save the leftovers for dipping veggies.
- 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.
Can I Use Corn Tortillas Rather Than Flour?
Of course! Â Whatever tortilla you choose, the fillings will remain the same and the taco will still be delicious.
What Kind of Hot Sauce Should I Use?
I recommend using Frank's Red Hot Sauce. Â But you can also use Crystal Hot Sauce. Â 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. Â For this recipe we are skipping the butter, but it still has that undeniable buffalo flavor.
Can I Save The Leftovers?
Yes! Â Store your ingredients separated. Keep your chicken in an airtight container in the fridge for up to a week. Â Store the dressing in an airtight container for up to a week. Â Store veggies also in airtight containers.
I love tacos! Â Do You have other recipes?
Boy do we! Check out our:
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Buffalo Chicken Tacos
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. Â Cook to reduce the amount of liquid in the pot by half.
- Add additional franks hot sauce. Â 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.
Erin V says
this and this alone made me love blue cheese things
Serena says
These tacos look so good. Definitely going on the menu for this week.
Stephanie says
Thanks, Serena! They're on my menu for when I have friends over this Sunday too :) Hope you like them!
Allie says
these look amazing! ill have to try them soon!
Heather Taylor says
I love buffalo chicken anything! I've never tried it in a taco (which I also love)!
Stephanie says
My mouth waters each time I think of these or see the pictures :) Hope you like them as much as my family does!
Heather Dippold says
Looks great!
Jeni says
I can't wait to try this recipe! These look like the perfect summer meal for the family!
lazy falklands says
OOOh this battery chicken looks awesome! I need to try this recipe!