Buffalo Chicken Tacos with Blue Cheese Slaw

Introduction

Buffalo Chicken Tacos with Blue Cheese Slaw are a bold, flavor-forward fusion dish that marries the fiery tang of classic Buffalo wings with the handheld convenience and vibrant freshness of Mexican-inspired street tacos. This recipe reimagines tradition—swapping fried wings for tender, slow-simmered or grilled chicken tossed in a house-made Buffalo sauce, then nestled into warm corn or flour tortillas and crowned with a cooling, creamy, crumbled blue cheese slaw that cuts through the heat with luxurious sharpness and crunch. It’s a celebration of contrasts: spicy and cool, rich and bright, rustic and refined—all in one perfectly balanced bite. Whether served at game-day gatherings, weeknight dinners, or summer taco bars, these tacos deliver big personality without compromising on texture, balance, or authenticity.

The History

The origins of Buffalo Chicken Tacos trace back not to a single chef or region, but to the dynamic evolution of American food culture in the late 20th and early 21st centuries—specifically, the cross-pollination between regional American comfort foods and the rising popularity of customizable, globally inspired street fare. Buffalo wings themselves were born in 1964 at the Anchor Bar in Buffalo, New York—a happy accident of leftover chicken wings fried and tossed in a cayenne-based butter sauce. As wings exploded in national popularity through the 1980s and ’90s, chefs and home cooks began experimenting with Buffalo seasoning beyond poultry—on pizza, burgers, mac & cheese, and even salad dressings. Meanwhile, the taco renaissance gained momentum, fueled by food trucks, culinary documentaries, and renewed appreciation for authentic Mexican techniques alongside inventive, boundary-pushing interpretations. Buffalo Chicken Tacos emerged organically from this cultural intersection: a natural synergy between two beloved American icons—spicy, saucy, communal eating (Buffalo) and flexible, layered, fresh assembly (tacos). Though not rooted in traditional Mexican cuisine, these tacos honor its foundational principles—balance, seasonality, texture contrast, and respect for quality ingredients—while confidently wearing their American roots on their sleeve. Today, they appear on menus from Brooklyn to Austin to Portland, often featured as a “gameday special” or “chef’s twist” that bridges generations and palates.

Ingredients Breakdown

Every exceptional Buffalo Chicken Taco begins with intentional, high-quality components—each playing a distinct role in harmony:

• Chicken: Boneless, skinless chicken thighs are preferred over breasts for their superior moisture retention, richer flavor, and forgiving texture during simmering or grilling. Thighs stay succulent even when coated in bold sauces and won’t dry out under high heat or prolonged warming.
• Buffalo Sauce: While store-bought Frank’s RedHot is the iconic base (its vinegar-forward tang and cayenne heat form the authentic backbone), our recipe enhances it with real unsalted butter (for richness and sheen), a touch of smoked paprika (for depth), minced garlic (for aromatic warmth), and a splash of apple cider vinegar (to brighten and lift the sauce). Optional additions include a whisper of Worcestershire for umami complexity or a pinch of brown sugar for subtle caramelized balance—never sweetness for its own sake.
• Tortillas: Double-layered 6-inch corn tortillas are ideal—naturally gluten-free, earthy, and pliable when warmed properly. For those preferring softness and stretch, lightly charred flour tortillas (preferably 100% whole wheat or a blend) offer a buttery, neutral canvas that holds up to saucy fillings without tearing. Never skip the toasting step—it develops nutty flavor and structural integrity.
• Blue Cheese Slaw: This isn’t just “coleslaw with cheese.” It’s a carefully calibrated emulsion: finely shredded green cabbage and red cabbage (for color, crunch, and mild sweetness), thinly sliced red onion (for pungent brightness), and crisp julienned celery (for vegetal snap). The dressing combines full-fat Greek yogurt (tangy, protein-rich, and lower in saturated fat than mayo), crumbled artisanal blue cheese (Roquefort, Gorgonzola Dolce, or Maytag for varying intensities), fresh lemon juice (acid to cut richness), a drizzle of honey (to round sharpness), Dijon mustard (for binding and depth), and freshly cracked black pepper. No raw garlic here—its harshness would clash; instead, gentle infusion comes from resting the slaw 30+ minutes to let flavors marry.
• Finishing Elements: Crumbled blue cheese (extra for garnish), thinly sliced scallions (for grassy freshness and visual pop), pickled jalapeños (for vinegary heat and acidity), and a final drizzle of reserved Buffalo sauce or a cooling ranch-blue cheese crema (made with buttermilk, sour cream, and more blue cheese) elevate both flavor and presentation.

Step-by-Step Recipe

1. Prepare the Blue Cheese Slaw: In a large bowl, combine 4 cups finely shredded green and red cabbage (about ½ small head each), ½ cup very thin red onion slices, and ½ cup julienned celery. In a separate small bowl, whisk together ¾ cup plain full-fat Greek yogurt, ½ cup crumbled blue cheese, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, ¼ tsp freshly ground black pepper, and a generous pinch of kosher salt. Pour dressing over vegetables and toss gently but thoroughly until evenly coated. Cover and refrigerate for *at least 45 minutes* (ideally 2 hours) to allow flavors to meld and cabbage to soften slightly while retaining crunch.
2. Cook the Chicken: Place 1.5 lbs boneless, skinless chicken thighs (trimmed of excess fat) in a medium saucepan. Cover with 2 cups low-sodium chicken broth, 2 smashed garlic cloves, 1 tsp black peppercorns, and 1 bay leaf. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for 20–25 minutes, or until chicken reaches 165°F internally and shreds easily with a fork. Drain, reserving ¼ cup broth. Let chicken cool slightly, then shred using two forks into bite-sized strands. Discard bay leaf and peppercorns.
3. Make the Buffalo Sauce: In a small saucepan over low heat, melt ½ cup (1 stick) unsalted butter. Whisk in ¾ cup Frank’s RedHot Original Cayenne Pepper Sauce, 1 tsp smoked paprika, 1 minced garlic clove, and 1 tsp apple cider vinegar. Simmer gently for 3–4 minutes, stirring constantly, until fragrant and slightly thickened. Remove from heat and stir in the reserved ¼ cup chicken broth to adjust consistency—sauce should coat the back of a spoon but remain fluid enough to cling to chicken without pooling.
4. Toss & Infuse: In a large nonstick skillet or wide sauté pan over medium-low heat, add shredded chicken. Pour warm Buffalo sauce over chicken and gently fold with a silicone spatula until every strand is glistening and evenly coated. Cook for 3–4 minutes, stirring occasionally, allowing the sauce to reduce slightly and adhere deeply. Do not overcook or brown—this is about infusion, not caramelization. Remove from heat and let rest 5 minutes.
5. Warm & Char Tortillas: Heat a dry cast-iron skillet or comal over medium-high heat. Warm corn tortillas one or two at a time for 30–45 seconds per side until pliable, puffed slightly, and bearing light golden speckles. For added depth, hold each tortilla briefly over an open gas flame (using tongs) until edges curl and char in spots—no more than 3 seconds per side. Stack warmed tortillas in a clean kitchen towel-lined basket or tortilla warmer to keep steamy and pliable.
6. Assemble with Intention: Lay two warm corn tortillas stacked (for strength and insulation). Spoon ⅓–½ cup Buffalo chicken evenly across the center, leaving a ½-inch border. Top generously with chilled blue cheese slaw (about ¼ cup), then finish with crumbled blue cheese, 2–3 thin scallion rings, 2–3 slices of pickled jalapeño, and a final zigzag drizzle of extra Buffalo sauce or ranch-blue cheese crema. Serve immediately.

Tips

• Shred Smart: Let cooked chicken cool for 5–7 minutes before shredding—it’s easier to handle and less likely to turn mushy. Use forks, not knives or food processors, to preserve tender, fibrous texture.
• Sauce Temperature Matters: Always toss warm (not piping hot) chicken with warm (not boiling) sauce. Extreme heat can cause the sauce to break or make the chicken tough. Gentle folding = glossy, cohesive coating.
• Tortilla Science: Corn tortillas tear when cold or dry. Always warm them *just before serving*. If making ahead, wrap warm tortillas tightly in foil and place in a turned-off oven (or insulated bag) for up to 30 minutes—steam keeps them supple.
• Slaw Timing is Critical: Don’t dress the slaw more than 4 hours ahead—it will weep and lose crunch. However, *do* chop vegetables and make dressing separately up to 1 day ahead; combine only 30–60 minutes pre-service.
• Heat Control: Frank’s RedHot varies by batch. Taste your Buffalo sauce *before* adding to chicken—if too mild, stir in ¼ tsp cayenne or a few drops of hot sauce like Melinda’s Ghost Pepper. If too aggressive, balance with ½ tsp honey + ½ tsp lemon juice—not water, which dilutes flavor.
• Grill Option: For smoky depth, grill chicken thighs over medium indirect heat for 15–18 minutes per side until cooked through, then shred and toss. Brush with Buffalo sauce during last 2 minutes of grilling for caramelized edges.
• No-Splatter Shredding: Place shredded chicken in a large bowl lined with paper towels for 2 minutes before saucing—absorbs excess moisture so sauce clings better.
• Make-Ahead Friendly: Cook and shred chicken up to 3 days ahead; store covered in broth. Make slaw dressing up to 5 days ahead. Assemble tacos within 15 minutes of serving for optimal texture.

Variations and Customizations

This recipe is a vibrant template—not a rigid formula. Embrace flexibility to suit dietary needs, seasonal produce, pantry staples, or personal cravings:

• Vegetarian/Vegan Version: Replace chicken with roasted cauliflower florets (tossed in olive oil, smoked paprika, garlic powder, and salt; roasted at 425°F for 25 mins until golden), or marinated and baked extra-firm tofu cubes. Use vegan butter and a plant-based blue cheese alternative (like Violife or homemade cashew-miso “blue”) in the slaw. Swap Greek yogurt for unsweetened coconut yogurt or silken tofu blended with lemon and nutritional yeast.
• Gluten-Free Assurance: Verify all sauces (Frank’s is GF, but check labels on Worcestershire or hot sauces), use certified GF corn tortillas, and ensure blue cheese is aged in gluten-free facilities (most artisanal blue cheeses are naturally GF, but some use wheat-based mold cultures—Roquefort is traditionally made with bread mold and is *not* GF; Gorgonzola and most domestic blues are safe).
• Low-Carb/Keto Adaptation: Skip tortillas entirely and serve Buffalo chicken and slaw in crisp, butter-lettuce cups (Bibb or Boston) or endive spears. Boost healthy fats with avocado slices or a sprinkle of toasted pumpkin seeds. Use full-fat dairy and avoid honey in slaw—substitute with a keto-friendly sweetener like erythritol if needed.
• Smoky Southwest Twist: Add 1 tsp chipotle powder to Buffalo sauce, swap blue cheese in slaw for crumbled cotija, and top tacos with roasted corn kernels, black beans (rinsed), and a lime-cilantro crema.
• Breakfast Tacos: Add a soft-scrambled egg or crispy fried egg on top of assembled tacos. Include a pinch of smoked sea salt and fresh avocado.
• Meal-Prep Friendly Bowls: Layer shredded Buffalo chicken, blue cheese slaw, black beans, cherry tomatoes, and crushed tortilla chips in mason jars. Drizzle with crema before sealing. Shake and eat within 24 hours.
• Spice-Level Spectrum: Mild: Use Frank’s “Less Hot” or mix Frank’s with equal parts honey mustard. Medium: Stick with original Frank’s. Hot: Add ½ tsp ghost pepper powder or 1 tbsp habanero hot sauce. Nuclear: Stir in 1 tsp ghost pepper oil (use extreme caution!).
• Global Fusion Riffs: Korean-Buffalo: Add 1 tbsp gochujang and 1 tsp toasted sesame oil to sauce; top with kimchi slaw and sesame seeds. Indian-Inspired: Mix in 1 tsp garam masala and ½ tsp turmeric to sauce; garnish with mango chutney and cilantro.

Health Considerations and Nutritional Value

Buffalo Chicken Tacos with Blue Cheese Slaw offer surprising nutritional merit when prepared mindfully—far exceeding typical “game-day junk food” stereotypes. A standard serving (2 tacos with ½ cup chicken, ¼ cup slaw, 2 corn tortillas, and minimal garnishes) delivers approximately 420–480 calories, with 32–38g of high-quality protein (primarily from chicken and blue cheese), 18–22g of complex carbohydrates (mostly from fiber-rich corn tortillas and cruciferous vegetables), and 20–24g of total fat—of which 11–14g are heart-healthy monounsaturated and saturated fats from real butter, blue cheese, and chicken thighs. Crucially, this dish is naturally low in added sugars (<1g per serving when using unsweetened sauces and yogurt), and the blue cheese slaw contributes 5–7g of dietary fiber (nearly 25% of daily needs), supporting digestive health and satiety. Blue cheese provides notable calcium, vitamin B12, and bioactive peptides linked to anti-inflammatory effects; cabbage delivers glucosinolates (cancer-fighting compounds) and abundant vitamin C and K; and the capsaicin in cayenne may modestly support metabolism and circulation. That said, mindful modifications enhance benefits further: opting for grass-fed chicken thighs reduces omega-6:omega-3 ratio; using organic, locally sourced vegetables maximizes phytonutrient density; and choosing artisanal, cave-aged blue cheese ensures live cultures and minimal preservatives. Those monitoring sodium should rinse canned beans (if added) and select low-sodium broth—though the primary sodium source is Frank’s (190mg per tbsp), easily offset by potassium-rich slaw vegetables. As always, portion awareness matters—these tacos satisfy deeply, so savor slowly. They’re not “health food” in the ascetic sense, but rather nutrient-dense, whole-food-centered comfort food—a delicious example of how pleasure and wellness coexist effortlessly on the plate.

Ingredients

For the Blue Cheese Slaw:

• 4 cups finely shredded green cabbage (½ small head)
• 4 cups finely shredded red cabbage (½ small head)
• ½ cup very thin red onion slices (soaked in ice water for 5 minutes, then drained, for mellower bite)
• ½ cup julienned celery (about 2 stalks)
• ¾ cup plain full-fat Greek yogurt (not low-fat or flavored)
• ½ cup crumbled high-quality blue cheese (Roquefort, Gorgonzola Dolce, or Maytag)
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon raw local honey
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt (plus more to taste)

For the Buffalo Chicken:

• 1.5 pounds boneless, skinless chicken thighs (with some fat left on)
• 2 cups low-sodium chicken broth
• 2 garlic cloves, smashed
• 1 teaspoon black peppercorns
• 1 dried bay leaf
• ½ cup (1 stick) unsalted butter
• ¾ cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1 teaspoon smoked paprika
• 1 garlic clove, finely minced
• 1 teaspoon apple cider vinegar
• ¼ cup reserved cooking broth (from chicken)

For Assembly:

• 12 (6-inch) 100% corn tortillas (or 8 whole-wheat flour tortillas)
• ¼ cup additional crumbled blue cheese (for garnish)
• 3–4 scallions, thinly sliced (green and white parts)
• ¼ cup pickled jalapeños, sliced
• Extra Buffalo sauce or Ranch-Blue Cheese Crema (see Tips section)

Directions

1. Make the Slaw: In a large mixing bowl, combine shredded green cabbage, red cabbage, drained red onion, and julienned celery. In a separate small bowl, whisk together Greek yogurt, blue cheese, lemon juice, Dijon, honey, black pepper, and salt until smooth and creamy. Pour dressing over vegetables and toss gently but thoroughly until every strand is coated. Cover and refrigerate for at least 45 minutes (up to 4 hours).
2. Cook the Chicken: In a medium saucepan, combine chicken thighs, chicken broth, smashed garlic, peppercorns, and bay leaf. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer for 20–25 minutes, or until chicken is fully cooked (165°F internal temperature) and shreds easily. Carefully remove chicken with tongs or a slotted spoon; reserve ¼ cup broth. Discard bay leaf and peppercorns. Let chicken cool 5–7 minutes, then shred using two forks into thin, even strands. Place in a large bowl.
3. Prepare Buffalo Sauce: In a small saucepan over low heat, melt butter. Whisk in Frank’s RedHot, smoked paprika, minced garlic, and apple cider vinegar. Simmer gently for 3–4 minutes, whisking frequently, until fragrant and slightly thickened. Remove from heat and whisk in reserved ¼ cup chicken broth until smooth and glossy.
4. Toss Chicken: Pour warm Buffalo sauce over shredded chicken. Using a silicone spatula or wooden spoon, gently fold until completely coated. Transfer to a clean skillet over medium-low heat and cook for 3–4 minutes, stirring occasionally, to let sauce reduce and cling. Remove from heat and let rest 5 minutes.
5. Warm Tortillas: Heat a dry cast-iron skillet or griddle over medium-high heat. Warm tortillas one or two at a time for 30–45 seconds per side until soft, pliable, and lightly speckled. For char, hold over open flame with tongs for 2–3 seconds per side. Stack in a towel-lined basket.
6. Assemble Tacos: Stack two warm corn tortillas. Spoon ⅓–½ cup Buffalo chicken down the center. Top generously with chilled blue cheese slaw (about ¼ cup). Garnish with extra blue cheese crumbles, scallions, pickled jalapeños, and a drizzle of extra Buffalo sauce or crema. Serve immediately.

FAQ

Can I use chicken breast instead of thighs?

Yes—but with caveats. Breasts cook faster and dry out more easily. Poach them for only 12–15 minutes (until 160°F), then rest 5 minutes before shredding. Consider brining first (½ cup salt + 4 cups water, 30 minutes) for moisture. Thighs remain strongly recommended for tenderness and flavor absorption.

Is blue cheese mandatory? What are good substitutes?

Blue cheese is integral to the signature contrast—but not dogmatic. For milder options: crumbled feta (tangy, salty, less funky), goat cheese (creamy, herbal), or sharp white cheddar (bold, nutty). For vegan: Violife Smoky Provolone or homemade cashew-miso “blue” (blend soaked cashews, white miso, lemon, apple cider vinegar, and a pinch of spirulina for color).

My slaw is watery! How do I fix it?

Excess liquid usually comes from undrained onions or cabbage cut too thickly. Always soak red onion in ice water, then squeeze dry. Finely shred cabbage (a mandoline helps). If slaw is already wet, gently press excess liquid through cheesecloth or a fine-mesh strainer—then toss with 1 tsp more yogurt and ½ tsp lemon juice to refresh.

Can I make these ahead for a party?

Absolutely. Cook and shred chicken up to 3 days ahead (store in broth). Make slaw dressing up to 5 days ahead. Chop slaw vegetables 1 day ahead (store separately in airtight containers). Assemble slaw 30–60 minutes before serving. Warm tortillas and toss chicken with sauce just before guests arrive. Set up a DIY taco bar with all components for interactive fun!

Are these tacos spicy? Can kids eat them?

Spice level is highly adjustable. Frank’s RedHot is medium-heat (450 SHU)—milder than jalapeños (2,500–8,000 SHU). For kids or sensitive palates: reduce Frank’s to ½ cup and add ¼ cup honey mustard; serve extra slaw and crema on the side; or offer a “mild” chicken batch seasoned with smoked paprika and garlic only.

What sides pair well with these tacos?

Keep it light and refreshing: chilled cucumber-lime agua fresca, grilled zucchini ribbons with lemon zest, black bean and corn salsa, or a simple arugula salad with lemon vinaigrette. Avoid heavy starches—the tacos are satisfying on their own.

Can I freeze Buffalo chicken?

Yes—unsauced. Freeze shredded, cooked chicken in broth for up to 3 months. Thaw overnight in fridge, then toss with fresh Buffalo sauce before serving. Freezing sauced chicken can cause separation and texture loss in the sauce.

Why use Greek yogurt instead of mayo in the slaw?

Greek yogurt adds superior tang, higher protein, lower saturated fat, and beneficial probiotics. It also yields a brighter, cleaner finish that balances heat better than the heaviness of traditional mayo. Full-fat ensures creaminess without gumminess.

Summary

Buffalo Chicken Tacos with Blue Cheese Slaw are a masterclass in contrast—fiery, tangy, tender chicken meets cool, creamy, pungent slaw inside warm, earthy tortillas, creating a harmonious, crave-worthy experience rooted in American culinary innovation and global technique. Thoughtfully crafted with nutrient-dense ingredients, adaptable to countless dietary preferences, and built for both weeknight ease and celebratory flair, these tacos prove that bold flavor and balanced wellness belong on the same plate—and in the same bite.