Buffalo Chicken Crispy Tacos with Basil Sauce
Buffalo Chicken Crispy Tacos with Basil Sauce
Ingredients
For the Buffalo Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup buffalo sauce, plus more for serving, if desired
- 1/4 cup fresh cilantro, finely chopped
For the Crispy Tacos
- 8 flour tortillas, 6-inch
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons vegetable oil, or as needed, for griddle
For the Basil Sauce (and Garnish)
- 1 cup fresh basil leaves
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons pine nuts, toasted
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 lemon wedges, for serving
Instructions
- 1
Prepare the Basil Sauce: In a food processor, combine fresh basil leaves, grated Parmesan cheese, toasted pine nuts, garlic, and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth sauce forms. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min
- 2
Season the Chicken: In a medium bowl, combine the diced chicken thighs with smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 3
Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, add the seasoned chicken and cook, stirring occasionally, for 8-10 minutes, or until the chicken is browned and cooked through.
⏱️ 10 min
- 4
Finish the Filling: Reduce the heat to medium. Stir in the buffalo sauce and chopped fresh cilantro. Cook for another 1-2 minutes, stirring constantly, until the sauce is heated through and coats the chicken. Taste and adjust seasoning if necessary. Remove from heat.
⏱️ 3 min
- 5
Assemble the Tacos: Lay out the flour tortillas flat. On one half of each tortilla, sprinkle about 3 tablespoons of shredded Monterey Jack cheese. Spoon approximately 1/4 cup of the buffalo chicken mixture over the cheese.
⏱️ 5 min
- 6
Cook the Crispy Tacos: Heat a large griddle or non-stick pan over medium heat and add 2 tablespoons of vegetable oil (or enough to lightly coat the surface). Once hot, carefully place the filled tortillas onto the griddle. Fold each tortilla in half to create a taco shape, gently pressing down with a spatula.
⏱️ 2 min
- 7
Crisp the Tacos: Cook the tacos for 3-5 minutes per side, or until they are golden brown and crispy, and the cheese is melted and slightly oozing. Flip as needed to ensure even cooking. You may need to cook them in batches.
⏱️ 10 min
- 8
Serve: Transfer the crispy buffalo chicken tacos to a serving platter. Garnish with lemon wedges and serve immediately with the prepared basil sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Crispy Tacos with Basil Sauce
For the Buffalo Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup buffalo sauce, plus more for serving, if desired
- 1/4 cup fresh cilantro, finely chopped
For the Crispy Tacos
- 8 flour tortillas, 6-inch
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons vegetable oil, or as needed, for griddle
For the Basil Sauce (and Garnish)
- 1 cup fresh basil leaves
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons pine nuts, toasted
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 lemon wedges, for serving
Instructions
- 1
Prepare the Basil Sauce: In a food processor, combine fresh basil leaves, grated Parmesan cheese, toasted pine nuts, garlic, and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth sauce forms. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min - 2
Season the Chicken: In a medium bowl, combine the diced chicken thighs with smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 3
Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, add the seasoned chicken and cook, stirring occasionally, for 8-10 minutes, or until the chicken is browned and cooked through.
⏱️ 10 min - 4
Finish the Filling: Reduce the heat to medium. Stir in the buffalo sauce and chopped fresh cilantro. Cook for another 1-2 minutes, stirring constantly, until the sauce is heated through and coats the chicken. Taste and adjust seasoning if necessary. Remove from heat.
⏱️ 3 min - 5
Assemble the Tacos: Lay out the flour tortillas flat. On one half of each tortilla, sprinkle about 3 tablespoons of shredded Monterey Jack cheese. Spoon approximately 1/4 cup of the buffalo chicken mixture over the cheese.
⏱️ 5 min - 6
Cook the Crispy Tacos: Heat a large griddle or non-stick pan over medium heat and add 2 tablespoons of vegetable oil (or enough to lightly coat the surface). Once hot, carefully place the filled tortillas onto the griddle. Fold each tortilla in half to create a taco shape, gently pressing down with a spatula.
⏱️ 2 min - 7
Crisp the Tacos: Cook the tacos for 3-5 minutes per side, or until they are golden brown and crispy, and the cheese is melted and slightly oozing. Flip as needed to ensure even cooking. You may need to cook them in batches.
⏱️ 10 min - 8
Serve: Transfer the crispy buffalo chicken tacos to a serving platter. Garnish with lemon wedges and serve immediately with the prepared basil sauce for dipping.
⏱️ 2 min