Buffalo Chicken Smash Tacos
Our quick and easy Buffalo Chicken Smash Tacos bring all the flavors of traditional buffalo chicken to the Blackstone for this epic smash burger taco!
Ingredients
- 1 pound ground chicken
- ¼ cup white onion shredded & moisture squeezed out
- 2 tablespoons cold butter shredded (sub plant-based butter)
- 1 tablespoon buffalo sauce
- 2 teaspoons garlic minced
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 ⅓ cups celery thinly sliced
- 1 cup romaine lettuce chopped
- ⅓ cup green onions sliced
- ⅓ cup ranch dressing
- 1 tablespoon extra virgin olive oil
- 6 slices white American cheese sub provolone
- 6 street corn flour tortillas
- 1 avocado sliced
Optional Toppings:
- blue cheese crumbles
- buffalo sauce homemade buffalo sauce or store-bought sauce
Instructions
- Burger Mixture: In a large bowl, add 1 pound ground chicken, shredded onion, shredded butter, 1 tablespoon buffalo sauce, 2 teaspoons garlic, ½ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Mix to fully combine. Divide into 6 equal-sized balls on a plate and place in the freezer for 15-30 minutes (this will help them not be so sticky when you smash them).
- Mix Slaw: While the chicken mixture chills, add 1 ⅓ cups celery, 1 cup romaine lettuce, ⅓ cup green onions, and ⅓ cup ranch dressing to a separate large bowl. Toss to combine and set aside.
- Prep Other Ingredients: Make sure you have the tortillas, cheese slices, parchment papers, and tools ready to bring out to the Blackstone griddle (or use a large cast iron skillet or a flat-top insert for your grill). The cook time goes super fast so having everything ready-to-go is a must!
- Cook Patties + Toast Tortillas: Preheat flat top griddle to a medium-high heat. Add 1 tablespoon extra virgin olive oil and spread around the cook top. Place the burger balls on the hot cooktop with a parchment sheet on top, then use the burger press to gently flatten the patties. This will take about 15-20 seconds per patty. Let sit and cook for 40 seconds. Flip the burgers, place a slice of cheese on each one, and then place the tortillas on the cook top next to each patty. Close the lid and let burgers cook for about 1-2 minutes. Open lid and flip tortillas. Use a large spatula to lift patties and place on top of toasted tortilla. Transfer them all to a plate.
- Top + Serve: Add your desired amount of the slaw mixture, 2-3 thin avocado slices, a drizzle of extra buffalo sauce and blue cheese crumbles (if you want). Enjoy!
Notes
- Burger Balls: each chicken burger ball should be approx. 3 ounces.
- Avocado: the slaw was tested with the avocado mixed in and served separately as slices. Personally, we preferred them as slices (not mixed into the slaw) but they were delicious either way.
- Freezer: do not skip the freeze time for this recipe! It is so much easier to smash the chicken patties when they go right from the freezer to the hot cooktop!
- Dairy-Free: use a plant-based butter and either omit the cheese slices or use a dairy-free alternative.
- Gluten-Free: use gluten-free tortillas!
Nutrition
Calories: 453kcal | Carbohydrates: 22g | Protein: 21g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 1060mg | Potassium: 739mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1208IU | Vitamin C: 6mg | Calcium: 296mg | Iron: 2mg
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