Ingredients
For the Slaw:
- 3 cups shredded green cabbage
- ½ cup shredded carrots (optional)
- ½ teaspoon kosher salt, plus more to taste
- ½ cup whole milk plain Greek yogurt
- ½ cup roughly chopped fresh cilantro
- 1 jalapeño, seeded and roughly chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or sugar
- 1 garlic clove, chopped
- 1 tablespoon fresh chopped dill
- 1 tablespoon chopped chives
For the Chicken:
- 1 pound ground chicken (93% lean)
- ¼ cup diced fresh cilantro
- 2 to 3 tablespoons buffalo sauce
- 2 tablespoons diced scallions
- 1 clove garlic, grated (or 1 teaspoon garlic powder)
- ½ teaspoon kosher salt
- 8 to 10 small flour tortillas
For Serving:
- Avocado slices (from 1 to 2 avocados)
- Extra buffalo sauce, for drizzling
- Jalapeño slices, if desired
Instructions
- Prepare the Slaw Base: Add shredded cabbage and shredded carrots (if using) to a medium bowl and sprinkle with ½ teaspoon kosher salt. Use tongs to toss well, allowing the salt to soften the vegetables slightly.
- Make the Herby Ranch Dressing: In a blender, combine Greek yogurt, roughly chopped cilantro, seeded and chopped jalapeño, fresh lime juice, honey or sugar, chopped garlic clove, fresh dill, and chopped chives. Blend until smooth and well combined, approximately 1 minute. Pour the dressing over the salted cabbage and use tongs to toss until the cabbage is fully coated. Set the slaw aside to marinate.
- Mix the Buffalo Chicken: In a large bowl, combine ground chicken, diced fresh cilantro, buffalo sauce (2 to 3 tablespoons), diced scallions, grated garlic (or garlic powder), and ½ teaspoon kosher salt. Mix thoroughly until all ingredients are evenly distributed.
- Form and Cook the Chicken Tacos: Heat a griddle, large cast iron skillet, or nonstick pan over medium heat, aiming for about 400°F. Add 1 to 2 tablespoons avocado oil and swirl to coat the surface. Spread approximately 2 tablespoons of the chicken mixture thinly onto each tortilla. Place each tortilla meat side down onto the hot pan, pressing lightly with a spatula. Cook until golden and crisp, about 2 to 4 minutes. Flip carefully and cook the other side for 1 to 2 minutes. Remove cooked tortillas and set on a wire rack or platter. Repeat with remaining tortillas, adding more oil as needed to prevent sticking.
- Assemble and Serve: Top each cooked chicken tortilla with a generous portion of the herby ranch slaw, drizzle extra buffalo sauce over the top, add avocado slices, and garnish with jalapeño slices if desired. Serve immediately and enjoy your flavorful Buffalo Chicken Smash Tacos!
Notes
- You can adjust the heat level by using more or less buffalo sauce and jalapeños.
- For a gluten-free option, substitute flour tortillas with corn or gluten-free tortillas.
- Use Greek yogurt instead of mayonnaise in the slaw dressing for a healthier twist.
- To soften the tortillas before cooking, warm them briefly in a dry skillet or microwave.
- The recipe yields 8 to 10 tacos, perfect for 4 to 5 servings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
