Baked Buffalo Chicken Tacos with Cilantro Lime Crema
These Baked Buffalo Chicken Tacos are spicy, zesty, and irresistibly creamy thanks to the homemade cilantro lime crema. Tender baked chicken tossed in hot sauce, wrapped in warm tortillas with crisp cabbage and creamy avocado—perfect for weeknight dinners, game day, or taco night!
Ingredients
- 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
- Preheat the oven to 375°F (190°C).
- Mix paprika and garlic powder, and sprinkle over the chicken. Bake for 15 minutes.
- Shred the chicken in the pan, then mix with Frank's Red Hot Sauce.
- Warm flour tortillas and layer with buffalo chicken, cilantro lime crema, cabbage, and avocado.
- Serve immediately.
Notes
- Chicken swap: You can use rotisserie chicken for a quicker version—just mix with seasoning and hot sauce.
- Make it dairy-free: Use dairy-free yogurt for the crema.
- Add crunch: Toast tortillas lightly in a pan or bake them for crispy taco shells.
- Storage: Store leftover chicken and crema separately in the fridge for up to 3 days.
- Serving tip: Add pickled onions or shredded carrots for extra texture and tang.