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Spicy Buffalo chicken tacos with blue cheese and celery on a rustic table.

Spicy Buffalo Chicken Tacos with Celery Slaw

These tacos are a brilliant mash-up of game-day tradition and weeknight practicality. They feature fiery, tangy buffalo chicken tucked into a warm tortilla and cooled down with a crisp, refreshing celery slaw. It's a complete flavor experience that comes together in about 20 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked, shredded chicken from a rotisserie chicken or poached breasts
  • 1/2 cup buffalo sauce such as Frank's RedHot
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey or brown sugar
  • 8 small flour or corn tortillas
  • 2 cups thinly sliced or shredded cabbage green or a mix
  • 2 stalks celery, thinly sliced
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon celery seed
  • Salt and freshly ground black pepper, to taste
  • Crumbled blue cheese or ranch dressing, for serving
  • Fresh cilantro or chives, for garnish

Equipment

  • Medium saucepan
  • Mixing bowls
  • Dry skillet or frying pan
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Clean kitchen towel

Method
 

  1. In a medium saucepan over low heat, combine the buffalo sauce, butter, and honey. Warm gently, stirring until the butter is fully melted and the mixture is smooth.
  2. Add the shredded chicken to the warm sauce. Stir until every piece is thoroughly coated and heated through. Let it simmer on very low heat for about 5 minutes to absorb the flavors.
  3. While the chicken simmers, make the slaw. In a bowl, toss together the cabbage, sliced celery, mayonnaise, apple cider vinegar, and celery seed. Season with salt and pepper to taste. Mix well and let it sit for a few minutes.
  4. Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, until soft and slightly puffed. Keep the warmed tortillas wrapped in a clean kitchen towel.
  5. To assemble, lay a warm tortilla flat. Spoon a generous amount of the saucy chicken down the center. Top with a big pinch of the celery slaw. Finish with crumbled blue cheese or a drizzle of ranch dressing and a sprinkle of fresh cilantro or chives.

Notes

Control the heat by starting with 1/3 cup of buffalo sauce and adding more to taste. Assemble tacos just before serving to prevent soggy tortillas. Leftover chicken and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days and are great on salads, baked potatoes, or nachos. For a smoky twist, add a teaspoon of chipotle powder to the buffalo sauce. Mayonnaise in the slaw can be substituted with plain Greek yogurt or sour cream.