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Buffalo Chicken Tacos

Buffalo Chicken Tacos

with Melty Cheddar & a Creamy Ranch Celery Slaw

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What if we told you there was a way you could get all the tangy-spicy-creamy-crunchy goodness of Buffalo chicken, ranch, and veggie dippers—minus the messy eating experience? Well, friends, our chefs have dreamed up just that. They season chicken breast strips with Frank’s Red Hot seasoning, then sauté with scallions and stuff into warm tortillas layered with melty cheddar. Of course, they didn’t forget about the ranch and veggie combo—they turned it into a creamy, ranch-dressed slaw for topping the tacos. This is the Buffalo experience we’ve been waiting for!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2.5 ounce


2 unit


10 ounce

Chicken Breast Strips

4 ounce

Coleslaw Mix

7.2 g

Frank's RedHot® Original Seasoning Blend

2 tablespoon

Sour Cream


1.5 ounce

Ranch Dressing

(ContainsMilk, Eggs)

½ cup

Cheddar Cheese


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

1 teaspoon

Hot Sauce

Not included in your delivery

Kosher Salt


2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate62 g
Sugar7 g
Dietary Fiber2 g
Protein40 g
Cholesterol130 mg
Sodium1800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Medium Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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• Preheat oven to 450 degrees. Wash and dry all produce. • Thinly slice celery on a diagonal. Trim and thinly slice scallions. • Pat chicken* dry with paper towels; place in a medium bowl. Toss with a drizzle of oil, Frank’s RedHot® Original Seasoning, salt, and pepper.


• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring, until browned, 4-5 minutes. • Stir in half the scallions; cook until scallions are softened and chicken is cooked through, 1 minute more.


• While chicken cooks, in a second medium bowl, combine coleslaw mix, celery, sour cream, ranch dressing, and remaining scallions. Season with salt and pepper.


• Place tortillas on a baking sheet in a single layer; evenly sprinkle with cheddar. Bake until cheese melts, 2-3 minutes. • Divide tortillas between plates and fill with chicken and slaw. Top with as much hot sauce as you like and serve. • 4 SERVINGS: Bake tortillas in batches.