Ingredients
Scale
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/4 cup cream cheese
- 1 cup shredded cheddar cheese
- 8 small corn tortillas
- 1/2 cup vegetable oil (for frying)
- 1/4 cup chopped onion
- 2 tablespoons fresh cilantro, chopped
- Ranch or blue cheese dressing (optional)
Instructions
- Warm a skillet over medium heat and pour in the oil.
- In a bowl, mix shredded chicken, buffalo sauce, and cream cheese until well combined.
- Soften tortillas if needed. Spoon the chicken mixture onto one half of each tortilla and sprinkle with shredded cheddar cheese. Fold in half.
- Fry tacos in the skillet for 2–3 minutes per side until golden and crispy. Do this in batches if needed.
- Top with chopped onions, cilantro, and a drizzle of dressing if using. Serve hot.
Notes
- Don’t overfill the tacos or they’ll be hard to crisp and flip.
- Use a wire rack instead of paper towels to keep them crispy after frying.
- Pre-warm tortillas to avoid cracking when folding.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 1g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: buffalo chicken tacos, crispy tacos, easy dinner, spicy chicken tacos, game day food