Taco Tuesday: Buffalo Chicken Tacos

Today is the last part of my Taco Tuesday series! It’s hard to believe it’s been 8 weeks and 8 recipes already, but thanks to everyone who has viewed, liked, commented, and followed my cooking adventures! There will definitely be more tacos in the future 🙂

My boyfriend loves buffalo chicken anything – pizza, pretzels, dip, you name it, he’ll eat it and probably add more buffalo sauce to it. I admit, it’s not my favorite flavor, but when you’re looking for a general crowd pleaser that is quick and easy to make, these tacos can be your go-to. Let your oven do the work for you by baking the chicken in the sauce, then shred and you’re good to go!

buff chix 2.jpg


  • 2 boneless, skinless chicken breasts trimmed of fat
  • Salt and pepper to taste
  • 1/2 stick of butter, melted
  • 1/2 cup Frank’s Red Hot Buffalo Wing Sauce
  • 1/2 teaspoon oregano
  • Flour tortillas
  • Toppings: shredded lettuce, ranch dressing, gorgonzola or blue cheese crumbles

How To

  1. Preheat your oven to 400ºF. Salt and pepper both sides of each piece of chicken, then lay them flat in an 8×8″ glass baking dish.
  2. Mix melted butter, buffalo sauce, oregano, and a pinch each of salt and pepper, then pour into baking dish wish chicken. Use a spoon, baster, or brush to evenly coat each piece of chicken with the sauce, making sure to turn pieces over and get sauce underneath. Bake for 40 minutes.
  3. Remove from oven and use two forks to shred chicken. Stir to coat all shreds evenly in sauce. Heat tortillas over low heat, then serve with desired toppings!

buff chix 1

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