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SideChef
Recipes
Gluten-Free
30-Minute Buffalo Chicken Tacos
Recipe

15 INGREDIENTS • 4 STEPS • 30MINS

30-Minute Buffalo Chicken Tacos

5
1 rating
Buffalo Chicken Tacos topped with a creamy cilantro avocado sauce that pairs great with the spice. Use an Instant Pot to get dinner on the table in less than 30 minutes!
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Real Food with Sarah
Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.
https://www.realfoodwithsarah.com/
Buffalo Chicken Tacos topped with a creamy cilantro avocado sauce that pairs great with the spice. Use an Instant Pot to get dinner on the table in less than 30 minutes!
30MINS
Total Time
$1.33
Cost Per Serving
Ingredients
Servings
8
US / Metric
Buffalo Chicken
Chicken Breast
1.5 lb
Chicken Breasts
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Onion Powder
1/2 tsp
Onion Powder
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Buffalo Sauce
1/2 cup
Buffalo Sauce
Avocado Cilantro Sauce
Avocado
1/2
Avocado
Yogurt
1/4 cup
Yogurt
Fresh Cilantro
1/4 cup
Fresh Cilantro
Lime
1/2
Lime, juiced
Tacos
Small Corn Tortilla
to taste
Warm Small Corn Tortillas
Coleslaw Mix
to taste
Coleslaw Mix
optional
Jalapeño Pepper
to taste
Jalapeño Peppers, sliced
optional
Fresh Cilantro
to taste
Fresh Cilantro
optional
Nutrition Per Serving
VIEW ALL
Calories
100
Fat
2.4 g
Protein
17.1 g
Carbs
2.3 g
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30-Minute Buffalo Chicken Tacos
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Real Food with Sarah
Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.
https://www.realfoodwithsarah.com/

Author's Notes

I love The New Primal medium buffalo sauce, but your favorite will work great.

In the sauce, I used coconut yogurt, but Greek yogurt is a perfect substitute.
Cooking InstructionsHide images
step 1
Place the Chicken Breasts (1.5 lb), McCormick® Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), Cayenne Pepper (1/4 tsp), Salt (to taste), Ground Black Pepper (to taste), and Buffalo Sauce (1/2 cup) in the Instant Pot or Slow Cooker. Cover with a lid, set to high pressure, and cook for 20 minutes.
step 1 Place the Chicken Breasts (1.5 lb), McCormick® Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), Cayenne Pepper (1/4 tsp), Salt (to taste), Ground Black Pepper (to taste), and Buffalo Sauce (1/2 cup) in the Instant Pot or Slow Cooker. Cover with a lid, set to high pressure, and cook for 20 minutes.
step 2
Then slow-release pressure for 5-10 minutes. If using a Slow Cooker then set to high heat for 3-4 hours. Remove the lid and shred chicken with two forks.
step 2 Then slow-release pressure for 5-10 minutes. If using a Slow Cooker then set to high heat for 3-4 hours. Remove the lid and shred chicken with two forks.
step 3
Combine the Avocado (1/2), Yogurt (1/4 cup), Fresh Cilantro (1/4 cup), Lime (1/2), Salt (to taste), and Ground Black Pepper (to taste) in a food processor and pulse until smooth.
step 3 Combine the Avocado (1/2), Yogurt (1/4 cup), Fresh Cilantro (1/4 cup), Lime (1/2), Salt (to taste), and Ground Black Pepper (to taste) in a food processor and pulse until smooth.
step 4
Fill a Small Corn Tortillas (to taste) with buffalo chicken, top with sauce, Coleslaw Mix (to taste), Jalapeño Peppers (to taste), Fresh Cilantro (to taste), and serve. Enjoy!
step 4 Fill a Small Corn Tortillas (to taste) with buffalo chicken, top with sauce, Coleslaw Mix (to taste), Jalapeño Peppers (to taste), Fresh Cilantro (to taste), and serve. Enjoy!
Tags
view more tags
Gluten-Free
Comfort Food
Chicken
Cinco de Mayo
Shellfish-Free
Dinner
Mexican
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