Dinner

Buffalo Chicken Tacos with Creamy Jalapeño Sauce Recipe

Name: Buffalo Chicken Tacos with Creamy Jalapeño Sauce Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 3 boneless chicken breasts (about 2 lbs); 1 cup hot sauce (such as Frank’s RedHot); 6 tablespoons unsalted butter; 1 teaspoon salt; 1/4 teaspoon black pepper; 12 mini flour tortillas; 1 cup hot sauce mixture (reserved from slow cooker); 1/2 cup shredded pepper jack cheese; Cilantro, green onion, and avocado, for serving; 1/2 cup sour cream or Greek yogurt; 3/4 cup fresh cilantro; 1 teaspoon salt; 1 lime, juice and zest; 1 jalapeño, seeds removed; 1/2 cup buttermilk; 1 avocado

ByJeannette Jaeger October 22, 2025October 22, 2025

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Introduction

Buffalo Chicken Tacos offer a spicy, flavorful twist on a classic favorite. Tender shredded chicken coated in tangy buffalo sauce pairs perfectly with melted pepper jack cheese and a creamy jalapeño sauce. These tacos are easy to prepare and sure to impress at any casual gathering or weeknight dinner.

The image shows six golden-brown folded quesadillas with crispy, slightly charred spots on each side, filled with shredded lightly orange chicken and melted cheese, arranged on crinkled white parchment paper inside a metal tray. Some quesadillas have dollops of pale green creamy sauce on top, with fresh green cilantro leaves and sliced light green avocado wedges scattered around them. To the side of the tray, there is a white bowl filled with more creamy green sauce with a spoon inside. The whole setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless chicken breasts (about 2 lbs)
1 cup hot sauce
6 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon black pepper
12 mini flour tortillas
1 cup shredded chicken (from cooked breasts)
1/2 cup shredded pepper jack cheese
Cilantro, green onion, and avocado (for serving)

Creamy Jalapeño Sauce:

1/2 cup sour cream
3/4 cup cilantro
1 teaspoon garlic
1 lime (juice and zest)
1 jalapeño (seeds removed)
1/2 cup buttermilk
1 avocado

Instructions

Step 1: In the bowl of your slow cooker, add the hot sauce, butter, salt, and pepper. Set the slow cooker on low and let the butter melt. Then add the chicken breasts, tossing them in the hot sauce mixture to coat. Cook on low for 4 hours or high for 2 hours.
Step 2: Once the chicken is cooked, shred the meat using two forks or a stand mixer paddle attachment. Place the shredded chicken in a bowl and add a few spoonfuls of the sauce from the slow cooker, tossing to coat. Save the remaining sauce for later use.
Step 3: Make the Creamy Jalapeño Sauce by combining all sauce ingredients in a food processor or blender. Blend until smooth and creamy. Season with salt to taste and set aside.
Step 4: Heat a cast iron pan over medium heat. Working in batches, dip both sides of each tortilla in the reserved hot sauce mixture from the slow cooker. Place the tortillas in the hot pan, then add about 2 tablespoons of shredded pepper jack cheese and 3-4 tablespoons of shredded chicken on one side of the tortilla.
Step 5: Cook the tortillas for 1-2 minutes, then fold in half. Continue cooking another 1-2 minutes until the cheese melts and the bottom starts to char. Flip the taco and cook the other side for 1-2 minutes until it chars. Transfer to a plate or baking sheet to cool slightly.
Step 6: Serve the tacos topped with cilantro, green onions, avocado slices, and the Creamy Jalapeño Sauce.

Oven Instructions

Follow steps 1 to 4 above. Instead of cooking tortillas in a pan, place the dipped tortillas on a parchment-lined baking sheet.
Preheat the oven to 425°F (220°C). Add cheese to one side of each tortilla and bake for 4 minutes until melted.
Remove the baking sheet, add the shredded chicken, fold the tortilla in half, and bake for 10 minutes or until the edges start to char.

Tips & Variations

For extra heat, leave jalapeño seeds in the creamy sauce or add a pinch of cayenne powder to the slow cooker sauce.
Use corn tortillas instead of flour for a gluten-free option, adjusting cooking time as needed.
Add sliced radishes or shredded lettuce for crunch and freshness.
Leftover sauce from the slow cooker can be mixed with mayonnaise for a spicy dipping sauce.

Storage

Store leftover shredded chicken and tortillas separately in airtight containers in the refrigerator for up to 3 days. Keep the creamy jalapeño sauce refrigerated as well. Reheat chicken gently in the microwave or on the stove, and warm tortillas before assembling. The tacos are best enjoyed fresh but can also be wrapped in foil and reheated in the oven at 350°F for 10 minutes.

How to Serve

The image shows several ingredients neatly arranged on a white marbled surface. There is a plate holding three raw chicken breasts with a smooth, pale pink texture. Next to it, a white bowl contains a deep red sauce with a glossy surface. Close by, a smaller white bowl is filled with several blocks of pale yellow butter. Another white plate holds two different blocks of cheese: one is a solid rectangular block of bright orange cheddar cheese, and the other is a rounded ball of marbled cheese that blends white and orange colors. Lastly, a white plate sits with several soft, light tan flour tortillas stacked on top of each other. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use shredded rotisserie chicken and mix it with the hot sauce and butter mixture. Simply warm it gently on the stove before assembling the tacos.