Buffalo Chicken Tacos

Buffalo Chicken Tacos

A few people in my life love buffalo and love tacos. These are barely a recipe, but man, are they ever easy and a HUGE HIT! Perfect for a crowd.


  • 4 boneless skinless chicken breasts
  • 1 bottle primal kitchen cashew buffalo sauce
  • 20 organic corn tortillas
  • 8 oz cheddar
  • avocado, jalepeno, cilantro for garnish
  • protein ranch for dipping


  • This is a recipe where mise en place is crucial. So start with poaching the chicken. Bring a large pot of water to a roaring boil, add the chicken breasts, turn the heat off and leave covered for 20 minutes. Once done, add to a food processor and pulse several times to create "shredded chicken."
  • Preheat your oven to 425.
  • Add the whole bottle of cashew buffalo sauce and give it a good stir. Grate the cheese and get ready to assemble.
  • Give them a light coating of non-stick cooking spray on two large baking sheets. place all the tortillas down and spritz them as well. Throw in the oven for 5 minutes to warm up a bit. This keeps them from breaking.
  • Take the tortillas out of the oven and get ready to assemble them. I stack all the tortillas at one end of the baking sheet to make room to stuff them.
  • I add a couple of tablespoons of the chicken mix to one side of the tortilla, sprinkle it with 1-2 tablespoons of cheese, and fold it in half. Repeat until they are all done (you will have some chicken left over but save it).
  • Bake them for 10 minutes. After 10 minutes, give them a flip, squish them down, and bake for another 15 minutes. They should be crispy and bubbly. If they aren't throw them back in for another 5-10 minutes. (All ovens are different)
  • Add them to a plate with the protein ranch and sprinkle some cubed avocado, cilantro, and jalapeno slices. These will be gone in no time.
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