🔥🌮 Happy Taco Sunday, Fam! 🌮🔥

We’ve officially out-crunched ourselves. After a deep dive through every spicy corner of the internet, we landed on what might just be the ultimate crispy taco for your Super Bowl spread. Golden, crackly, and built for halftime hero status.

This hard shell is stuffed with slow-cooked buffalo chicken, melted cheese, and finished with creamy jalapeño ranch, fresh herbs, avocado, and a fiery, game-day-ready crunch. 🌮🔥

👇 Scroll on down to get crunchy, get spicy, and win game day one bite at a time.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: @halfbakedharvest
🌶️ Fun Fact: Hard shells were inspired by fried tortillas used in traditional Mexican dishes like tacos dorados and flautas.

WATCH the VIDEO!

2 pounds boneless chicken breasts or thighs
1 cup hot sauce (We like Franks Red Hot)
6 tablespoons salted butter
2 teaspoons seasoned salt
black pepper
12 hard shell tacos
1 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
2 chipotle peppers, chopped

Creamy Jalapeño Ranch
1/2 cup sour cream or plain Greek yogurt
1/2 cup mayo
1/2 cup buttermilk
1 tablespoon dried parsley
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 – 1/2 cup pickled jalapeños
1 teaspoon kosher salt
2 tablespoons chopped fresh chives

Toppings
Cilantro, limes, green onion, and avocado, for serving

CROCKPOT METHOD
1️⃣ Set the vibe: Drop chicken, hot sauce, chipotle, butter, seasoned salt, and pepper straight into the crockpot. Cover + cook LOW 3–4 hours or HIGH 2 hours.

2️⃣ Shred & sauce: Pull the chicken, shred it, then toss it back in that spicy goodness. Remove chicken, save the extra sauce for drizzling. Crank the oven to 425°F.

3️⃣ Crunch time: Line taco shells in a 9×13. Bake 5 minutes, stuff with chicken, shower with cheese, then bake 10 more minutes until melty, crispy perfection.

4️⃣ Sauce boss: Blend all Creamy Jalapeño Ranch ingredients until smooth and dreamy. Season with salt. Taste. Smile.

5️⃣ Finish strong: Top tacos with cilantro, green onions, avocado, extra buffalo sauce, and a generous ranch drizzle.

INSTANT POT EXPRESS LANE
1️⃣ Fast & fiery: Add chicken, hot sauce, chipotle, butter, seasoned salt, and pepper to the Instant Pot. Seal and cook HIGH pressure 10 minutes. Release steam.

2️⃣ Shred ritual: Shred chicken, toss in sauce, then remove and save that liquid gold. Preheat oven to 425°F.

3️⃣ Follow the crunch: Pick up at Crockpot steps 3–5 and ride it home.

Warm 8–12 corn tortillas until bendy. Brush with olive oil, layer with cheese + chicken, fold gently, and bake 5–8 minutes per side until golden, crispy, and unstoppable.

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