Buffalo Chicken Tacos with Creamy Cilantro Sauce

It’s football season. These game day tacos are a definite crowd pleaser! We love crispy cheese and a flavor packed buffalo chicken taco. Save this one for your next watch party 🏈Note: This recipe is best started in the morning in a slow cooker crock pot.


  • 2 pounds chicken breast
  • 1 cup Franks Red Hot sauce (or your favorite buffalo sauce)
  • 2 Tbsp butter
  • Salt and Pepper
  • 12 corn tortillas (or premade hard shells)
  • 2 cups shredded cheddar cheese
  • Toppings: Avocado, cilantro, jalapeño, green onion for serving
  • MOB Peruvian Verde  sauce for drizzling and dipping 


  1. Place chicken, buffalo sauce, butter, salt and  pepper in a crockpot. Set to medium-high and slow cook all day. 
  2. Preheat the oven to 375 degrees. 
  3. Once chicken has braised all day, use a fork to shred it into the cooking liquid. 
  4. Next, line a sheet tray with parchment and place 6 tortillas on top. Brush with oil and flip over. Brush inside with oil, and add a sprinkle of cheese and a few tablespoons of chicken. Fold over and bake for 15-20 minutes until crispy. 
  5. Top with toppings of choice and use verde sauce for dipping!


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