# Components:
→ Buffalo Chicken
01 - 1 lb ground chicken
02 - 3 tbsp buffalo wing sauce
03 - 1 tsp garlic powder
04 - ½ tsp onion powder
05 - ½ tsp smoked paprika
06 - ½ tsp Himalayan salt
07 - ¼ tsp black pepper
08 - Cooking spray or oil for pan
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - ½ cup grated carrots
12 - ¼ to ⅓ cup ranch dressing (Greek yogurt preferred)
13 - 1 tbsp dill relish
# Directions:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss well, cover, and refrigerate until ready to use.
02 - In a separate bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix gently until just combined to maintain texture.
03 - Preheat a large non-stick skillet or griddle over medium-high heat. Lightly coat with cooking spray or oil.
04 - Divide chicken mixture into eight loose balls. Place one ball on each tortilla, set on the hot pan chicken side down, and smash with a spatula until it covers most of the tortilla.
05 - Cook for 3 to 4 minutes until the chicken is golden brown and cooked through.
06 - Lightly oil the tortilla side, flip each taco so the tortilla side touches the pan, and cook for 1 to 2 minutes until crisped to your preference.
07 - Remove tacos from the pan. Top each with a generous portion of ranch slaw. Optionally, drizzle with additional ranch or buffalo sauce. Serve immediately while warm.
