Buffalo Chicken Tacos

Okay friends — lets TACO ‘bout this BUFFALO CHICKEN TACOS recipe. This recipe is a simple meal that is sure to please everyone and can be prepared in under 30 minutes. The good news is that you can convert everyone’s favorite dip into a SUPER easy meal that’s ready just in time for Taco Tuesday! The bad news is that you’ll have to control yourself from eating every single one.

Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!

Love Tacos?

Of course, you do! If you enjoyed the buffalo chicken tacos, you will definitely want to try some more of my Mexican-inspired dishes. Head over here to find more delicious taco-inspired dishes!

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Buffalo Chicken Tacos


Want to cut some carbs? For a “carb-less” version of the buffalo chicken tacos, skip the tortillas and serve over a salad. A serving of the recipe without tortillas is 209 calories and just 6g net carbs. Chicken breast cutlets are thinly sliced chicken breasts which helps keep cook time to less than 10 minutes. If you can’t find cutlets, purchase regular chicken breasts, and pound to a ¼ to 1/2-inch thickness before marinating. 


  • 1 pound boneless, skinless chicken breasts cutlets*

  • ¼ cup Frank's Red Hot sauce

  • 1 ½ tablespoons honey, divided

  • 1 ½ tablespoons lime juice, divided

  • 1 teaspoon garlic powder

  • 1 teaspoon chipotle chili powder

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon onion powder

  • 2 tablespoons olive oil, divided

  • 8 corn tortillas

  • SUGGESTED TOPPINGS: blue cheese, green onions, red onions


  1. Combine wing sauce, 1 Tbsp lime juice, 1 Tbsp honey, garlic powder, chili powder, salt, cumin, paprika, and onion powder.  Place ¼ cup wing sauce mixture and 1 ½ Tbsp oil in a zip-top freezer bag along with chicken. Refrigerate, and marinate at least 2 hours or overnight. 

  2. Place remaining wing sauce mixture in a small bowl to create glaze. Add ½ Tbsp each of honey and lime juice. Refrigerate until ready to cook chicken. 

  3. Heat remaining ½ Tbsp oil in a large cast iron pan over medium-high heat. Add chicken to hot pan and cook each side for about 3 minutes or until golden brown and until done. Remove from pan when chicken is cooked through. 

  4. Remove to a cutting board. Let rest 5 minutes, then cut into thin slices or coarsely chop. Drizzle with glaze; toss to coat.

  5. Top warm corn tortillas evenly with chicken, and add desired toppings.