Everything you love about buffalo chicken, stuffed into fluffy flour tortillas and finished with a creamy cilantro-lime sauce — the perfect twist on taco night.
If you love buffalo chicken (and who doesn’t?), these tacos are a must. They’re spicy and tangy, creamy from the cilantro-lime crema, and give a pleasant crunch from shredded cabbage. Best of all, they’re simple to prepare and perfect for weeknights. Add these baked buffalo chicken tacos to your regular dinner rotation — they’re fast, flavorful, and crowd-pleasing.
Which chicken is best for these tacos?
Chicken tenders are my top choice: they cook quickly, stay juicy, and shred easily. If tenders aren’t available, boneless skinless chicken breasts or thighs work just as well — you’ll only need to adjust the baking temperature and time. See the guideline below for easy swaps.
- Tenders: Bake at 375°F for 15 minutes
- Thighs: Bake at 400°F for 20 minutes
- Breasts: Bake at 400°F for 20 minutes
Cilantro lime crema
A bright, creamy sauce ties these tacos together. This cilantro-lime crema is tangy, fresh, and lighter than a mayo-based dressing — it also helps mellow the heat of the buffalo sauce.
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lime juice
- 1/4 cup chopped cilantro
- 2 garlic cloves
- 1/2 tsp salt
- Place all ingredients in a food processor and blend until smooth.
Storage: Store the crema in a sealed container in the refrigerator for up to one week.
Toppings
Toppings are where you can get creative. For gatherings, lay out a variety and let everyone customize. Here are favorites that complement the spicy buffalo flavor and creamy crema.
- Shredded cabbage
- Shredded lettuce
- Green onion or red onion
- Chopped tomatoes
- Avocado
- Blue cheese crumbles
- Feta crumbles
- Cotija cheese
- Chopped cilantro
- Extra hot sauce for heat lovers
Tips for the best baked buffalo chicken tacos
- Control the spice: If you prefer milder heat, add 1–2 tablespoons of melted butter to the hot sauce before tossing with the chicken. The cilantro-lime crema also softens the heat.
- Use flour tortillas: Their neutral flavor pairs well with buffalo chicken and the soft shells hold the filling nicely.
- Add lime: A quick squeeze of lime over the finished tacos brightens the flavors and lifts the whole dish.
More recipes like this:
- Slow Cooker Carnitas Tacos with Mexican Corn Salsa
- Easy Buffalo Turkey Meatballs
- Baked Buffalo Cauliflower Gnocchi with Greek Yogurt Ranch Dip
- Crock Pot Buffalo Chicken Soup
Made one of my recipes? Tag me on social media @kalefornia_kravings — I love seeing your creations!
Baked Buffalo Chicken Tacos with Cilantro Lime Crema
10
15
25
Ingredients
For the buffalo chicken:
- 1¼ lbs. chicken tenders (or boneless skinless chicken breasts)
- 2 tsp paprika
- 1 tsp garlic powder
- ½ cup Frank’s Red Hot Sauce (NOT buffalo sauce)
For the cilantro lime crema:
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped
- 2 garlic cloves
- ½ tsp salt
For the tacos:
- Cabbage, sliced thin
- Green onion
- Avocado, diced
- Flour tortillas
Instructions
To make the cilantro lime crema:
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Add all ingredients to a food processor and blend until smooth.
To make the buffalo chicken:
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Preheat the oven to 375°F and grease a baking dish with nonstick spray.
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Mix paprika and garlic powder and sprinkle over both sides of the chicken tenders. Place tenders in the prepared dish and bake for 15 minutes.
-
Shred the cooked chicken with two forks in the pan. Add 1/2 cup hot sauce and toss until the chicken is evenly coated.
To assemble the tacos:
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Layer warm flour tortillas with buffalo chicken, drizzle with cilantro lime crema, then top with cabbage, avocado, and an extra squeeze of lime.