Buffalo Chicken Crispy Tacos with Avocado Crema
These Buffalo Chicken Crispy Tacos are cheesy, crunchy, and packed with flavor, served with a cool avocado crema for the perfect balance of spicy and creamy.
Servings: 8
Ingredients
For the Chicken:
- 1 ½ pounds chicken breasts or thighs, cut into small bite-size chunks
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup buffalo sauce divided
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lime juice or apple cider vinegar
- ⅓ cup fresh cilantro chopped
For the Crispy Tacos:
- 8 street-style flour tortillas
- 1 cup shredded mozzarella
- 2 cups shredded Monterey Jack or sharp cheddar, or use pepper jack for heat
- 3 tablespoons olive oil or melted butter if preferred
For the Avocado Crema:
- 2 medium avocados
- 1/2 cup sour cream or Mexican crema
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic chopped
- 1/2 teaspoon fine sea salt
- ground black pepper to taste
Instructions
For the Chicken:
- In a large bowl, toss chicken chunks with garlic powder, onion powder, smoked paprika, salt, pepper, and 2 tablespoons of buffalo sauce. Keep aside.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 8–10 minutes, stirring occasionally, until browned and fully cooked through.
- Remove from the heat and stir in the remaining buffalo sauce, honey, lime juice, and chopped cilantro.
For the Tacos:
- Heat a griddle or skillet over medium-high heat. Brush tortillas lightly with olive oil.
- Place tortillas on the skillet, sprinkle cheese over the entire surface, then add a spoonful of buffalo chicken on one side.
- Cook for 30 seconds until the cheese starts melting, then fold and press gently.
- Cook for 1–2 minutes per side until golden and crispy.
For the Avocado Crema:
- In a blender or food processor, combine avocado, sour cream, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth.
- Serve warm tacos with avocado crema on the side (or add inside), and top with extra cilantro or jalapeños if you like more heat.
Notes
Leftovers can be refrigerated for up to 2 days and reheated in a skillet or air fryer at 350°F until hot and crunchy. The avocado crema keeps 1–2 days in the fridge—press plastic wrap directly onto the surface to help prevent browning.
Nutrition
Calories: 529kcal | Carbohydrates: 23g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1252mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 4mg | Calcium: 254mg | Iron: 2mg