Buffalo Ranch Chicken Tacos with Blue Cheese Slaw for Game Day

How to Make Buffalo Ranch Chicken Tacos with Blue Cheese Slaw for Game Day

1. 1

   Step 1: Make the blue cheese slaw

   In a large bowl, combine the thinly sliced red cabbage, grated carrot, and sliced green onions. Toss with the ranch dressing, half of the blue cheese crumbles, and the juice of the lime until evenly coated; season to taste with salt and pepper. Let the slaw sit while you prepare the chicken so flavors meld and the cabbage softens slightly.

   For this step

   • 1/2 cupRanch dressing
   • 3 cupsRed cabbage, thinly sliced
   • 1 cupCarrot, grated
   • 1/2 cupGreen onions, thinly sliced
   • 1 countLime
   
2. 2

   Step 2: Heat and sauce the shredded chicken

   Warm a large skillet over medium heat and melt the butter. Add the shredded cooked chicken and pour the buffalo sauce over it, stirring or tossing until the chicken is heated through and fully coated, 2 to 3 minutes. Taste and adjust heat or acidity with a squeeze of lime if needed.

   For this step

   • 3 cupsShredded cooked chicken (rotisserie or poached)
   • 3/4 cupBuffalo sauce (medium-hot)
   • 2 tbspUnsalted butter
   
3. 3

   Step 3: Warm the mini tortillas

   Working in batches, warm the mini tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, or brush lightly with reserved melted butter and toast until pliable and slightly golden. Keep wrapped in a clean towel to stay warm and soft until assembly.

   For this step

   • 18 countMini flour tortillas
   
4. 4

   Step 4: Assemble the tacos

   Build each mini taco by spooning about 2–3 tablespoons of buffalo chicken onto a warmed tortilla, topping with a generous pinch of blue cheese slaw and a sprinkle of the remaining blue cheese crumbles. Garnish with extra sliced green onion or an additional drizzle of ranch for a creamier bite.
   
5. 5

   Step 5: Serve and suggest game-day tweaks

   Arrange tacos on a platter with lime wedges for squeezing and extra ranch or buffalo sauce on the side for dipping. These tacos can be prepped ahead (slaw and chicken refrigerated separately) and finished just before guests arrive for quickest service.
   

1. In a large bowl, combine the thinly sliced red cabbage, grated carrot, and sliced green onions. Toss with the ranch dressing, half of the blue cheese crumbles, and the juice of the lime until evenly coated; season to taste with salt and pepper. Let the slaw sit while you prepare the chicken so flavors meld and the cabbage softens slightly.
2. Warm a large skillet over medium heat and melt the butter. Add the shredded cooked chicken and pour the buffalo sauce over it, stirring or tossing until the chicken is heated through and fully coated, 2 to 3 minutes. Taste and adjust heat or acidity with a squeeze of lime if needed.
3. Working in batches, warm the mini tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, or brush lightly with reserved melted butter and toast until pliable and slightly golden. Keep wrapped in a clean towel to stay warm and soft until assembly.
4. Build each mini taco by spooning about 2–3 tablespoons of buffalo chicken onto a warmed tortilla, topping with a generous pinch of blue cheese slaw and a sprinkle of the remaining blue cheese crumbles. Garnish with extra sliced green onion or an additional drizzle of ranch for a creamier bite.
5. Arrange tacos on a platter with lime wedges for squeezing and extra ranch or buffalo sauce on the side for dipping. These tacos can be prepped ahead (slaw and chicken refrigerated separately) and finished just before guests arrive for quickest service.