Recipe By: Half Baked Harvest

🌮 Grilled Buffalo Ranch Chicken Tacos A.K.A. the weeknight hero you didn’t know you needed!

Say hello to your new go-to taco…
🔥 Grilled chicken doused in buffalo sauce
🧀 Stuffed into crunchy taco shells and smothered in melty cheese
🔥 Then grilled again—because we don’t do halfway melty

Each taco is a crispy, spicy flavor bomb—fiery on the inside, crunchy on the outside, and cooled off with a creamy jalapeño ranch drizzle. Pile on the greens, add some avocado slices, and boom 💥—you just won dinner.

Fast. Fun. Spicy. Saucy.
The kind of taco that turns a regular Tuesday into full-blown flavor fest.

INGREDIENTS
2 pounds boneless chicken tenders or small thighs
2 teaspoons seasoned salt
1/2 teaspoon chipotle chili powder
1 cup buffalo sauce
12 hard shell tacos
2 cups shredded Mexican cheese blend
4 cups shredded lettuce

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 salt
2 tablespoons chopped fresh chives

For Serving
Cilantro, Green Onion, and Avocado

INSTRUCTIONS
SET your grill, grill pan, or skillet to medium-high heat.

TOSS in a bowl the chicken, seasoned salt, and chili powder together. Add 1/3 cup buffalo sauce. Grill the chicken until lightly charred, 5-8 minutes per side, depending on the size of your chicken.

SHRED the meat and toss with 1/3 cup buffalo sauce. Reserve the remaining sauce for serving. Stuff a handful of cheese and chicken into each taco shell. Place the shells upright on the grill so nothing falls out. Cover and grill over low heat for 3-5 minutes until the cheese is melty.

MAKE the Jalapeño Ranch. Combine all ingredients in a jar, mixing until creamy. Then, season with salt.

TOSS the lettuce with ranch, cilantro, scallions, and lime juice. Top each taco with greens, avocado, and extra sauce. Yum!