These high-protein smashed chicken tacos are easy to make and just as delicious. You smash a chicken patty on top of a tortilla, making it simple to cook in a pan. Add some hot buffalo sauce and light ranch for a creamy, spicy flavor. Try out these buffalo smashed chicken tacos—they’re the perfect weeknight dinner and take less than 20 minutes to make.

Buffalo Smashed Chicken Tacos Ingredients

1 pound ground chicken
4 protein tortillas
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt
1 tsp paprika
Frank’s RedHot Sauce (or your favorite buffalo sauce)
Light ranch dressing
Corn (canned, fresh, or thawed frozen)
Green onions, chopped
Olive oil (for cooking)

Instructions

In a mixing bowl, combine the ground chicken with onion powder, garlic powder, cayenne pepper, salt, and paprika. Mix thoroughly until well combined.

Divide the seasoned chicken into 4 equal portions. Roll each into a ball.

Place a ball of chicken onto each tortilla. Using your hands or a spatula, flatten and spread the chicken into a thin, even layer over the entire surface of the tortilla.

Heat a drizzle of olive oil in a skillet over medium heat. Place the tortilla in the pan with the chicken side down first. Cook for 3–4 minutes to allow the chicken to cook through.

Carefully flip the tortilla so the chicken side is now up and let it crisp up for about 1 minute.

Remove from the pan. Drizzle with buffalo sauce and light ranch. Sprinkle with corn and chopped green onions.

Slice, fold, or eat as-is. Enjoy while hot!

Cooking Tips

Use cold chicken. Warm ground chicken is harder to handle and shape.
Cook over medium heat. On higher heat, the tortilla might burn and the chicken can become overcooked.
Flatten the chicken as thin and evenly as possible to ensure even cooking.

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