Crispy Buffalo Chicken Tacos (Easy Sheet Pan Recipe) | PWWB (2024)

Tacos and buffalo-anything are 2 dinnertime hits here at the PWWB House, so there was something that just felt ~right~ about combining them for these Crispy Buffalo Chicken Tacos. (Once you try them, I’m pretty sure you’ll agree!)

Simply stuff corn tortillas with your favorite melty cheese and tangy-spicy shredded buffalo chicken. I’ve noted my favorite homemade shredded chicken and buffalo sauce recipes below, but store-bought works just fine too!

And since they’re baked on a sheet pan, you can make a big batch all at once, which is great for an easy weeknight meal or serving a game day crowd. Just pile on the toppings and dig in! ♡ Happy cooking!

Ingredients

Scale

• 8–10 corn tortillas (see Recipe Notes)
• 12 ounces shredded chicken breast (approx. 2 heaping cups)
• ½ cupbuffalo sauce, store-bought or homemade
• heaping ½ teaspoon garlic powder
• heaping ½ teaspoon paprika
• optional: up to ¼ teaspoon cayenne pepper
• kosher salt and ground black pepper, to season
• 3 tablespoons olive oil
• 8 ounces freshly shredded pepper jack cheese (approx. 2 cups)
• for serving, as desired: additional buffalo sauce, bleu cheese or ranch dressing, guacamole or mashed avocado, pickled red onions, shredded lettuce, finely chopped cilantro, lime wedges, etc.

Cook ModePrevent your screen from going dark

1. Prep:Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly. Remove from the microwave & set aside for taco assembly.
2. Mix the buffalo chicken: To a large bowl, add the shredded chicken, buffalo sauce, garlic powder, paprika, and cayenne pepper (if using). Mix to combine well. Taste and season with kosher salt and ground black pepper as desired.
3. Assemble the buffalo chicken tacos: Brush the olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them one or two times to get a nice light coating of oil on both sides. Sprinkle a little cheese on half of a tortilla and nestle the shredded buffalo chicken over top. Repeat with remaining tortillas, sprinkling any remaining cheese over the buffalo chicken. Fold the tortillas in half, creating a taco around the buffalo chicken & cheese filling.
4. Bake the crispy buffalo chicken tacos: Transfer the sheet pan to the oven & bake 8-10 minutes. Remove from the oven and use a spatula to carefully flip the tacos. Return to the oven and bake 8-10 minutes longer, until the buffalo chicken tacos are golden and crisp. Remove from the oven & allow to cool 2-3 minutes – the tacos will get even crispier as they cool.
5. Serve the crispy buffalo chicken tacos warm, alongside with whatever toppings your taco-lovin’ heart desires. I love drizzling a little extra buffalo sauce over the tacos and dipping them into bleu cheese or ranch dressing. Guacamole, shredded lettuce, cilantro, and pickled red onions are always delicious, too. Enjoy!

Jess’ Tips and Tricks:

• Quick note on tortillas:In my experience making this style taco, the tortillas sometime split or crack in the oven. I personally don’t mind when the tacos break open because you get even more crispy bits of cheese(!), but a few precautions can help. First, it’s best to use corn tortillas that are a little thinner & do not appear dry or crumbly. I’ve had good success using the Mission Corn Tortillas labeled “super soft” – yellow or white corn is fine, use whatever you love! Second, don’t be too forceful in folding the tortillas over the buffalo chicken filling when you assemble the tacos – they’ll naturally fall over the filling as they bake. If have toothpicks on hand, you can also pin the tortillas in place.

Storage and Reheating: These buffalo chicken chicken tacos are best served fresh out of the oven, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. For crispiest results, reheat for 5-10 minutes in a 250 degree F oven or on the stovetop (quesadilla-style) until warmed through.