Description
These buffalo chicken tacos have juicy, tender, shredded chicken with crisped edges in a buffalo sauce that has just enough spice and heat. Pair that with a tangy, sweet lime ranch dressing, crispy, fresh cabbage shreds and soft, mild avocado.
Scale
Ingredients
Buffalo Chicken:
- 1.25 pounds boneless skinless chicken thighs
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1/4 cup buffalo sauce*
Lime ranch:
- 1/4 cup mayonnaise*
- 1/8 cup olive oil
- juice from 1 lime
- 1 clove garlic
- 1/4 teaspoon onion powder
- 1 teaspoon of honey (Keto/W30 options below)
- 1/4–1/2 teaspoon cayenne (based on preference)
- 1/2 teaspoon salt
- black pepper to taste
Tacos:
- tortillas
- shredded cabbage (fun tip: make things even easier on yourself and buy bagged coleslaw mix where you find bagged lettuce)
- cilantro
- avocado
- limes
Instructions
- Place the chicken thighs, onion powder, salt, pepper and buffalo sauce in the Instant pot. Cook on high pressure for 15 minutes then natural release for 5-10 minutes. Shred the chicken with 2 forks when it is done. Transfer the shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until it is brown & crispy.
- To make the ranch, combine ingredients in a food processor and pulse until smooth.
- Suggestions on how to assemble tacos: place mashed avocado, shredded cabbage on a tortilla. Top with chicken and drizzle lime ranch over top.
Notes
- *I love Primal Kitchen’s avocado mayo made with avocado oil. Paleo, Whole30 and Keto friendly.
- *I use The new Primal buffalo sauce which has 0 sugar which makes it Paleo, Whole30 and Keto friendly.
- Instead of honey use date paste for Whole30 and a low-carb sweetener for Keto.
- For Isagenix strict 30 compliance, use the Paleo & Whole30 recommendations.
Nutrition facts based on 4 servings.
Keywords: buffalo chicken, instant pot buffalo chicken, buffalo chicken tacos