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Buffalo Wild Wings Street Tacos Copycat Recipe

These Buffalo Wild Wings Street Tacos are easy to recreate at home. If you're like us and live out in the country, food delivery isn't an option, and the nearest restaurant is at least an hour away. That’s why we love recreating restaurant favorites right at home.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Dinner, lunch, Main Course
Cuisine: American, Mexican
Keyword: 30 minute meal, chicken recipe, easy meals, easy recipe, rotisserie chicken recipe
Servings: 24 mini tacos
Calories: 51kcal

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Kitchen Essentials

Taco Holders
non-stick pan
Non-stick Pan
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Ingredients

Chicken

  • 2 Large Chicken Breasts cooked and shredded (or 2 cups shredded rotisserie chicken)
  • 1 Tablespoon Olive Oil

Seasoning Blend

  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cayenne Pepper adjust for heat level preference
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Oregano
  • Salt and pepper to taste

Street Tacos

  • 12 Mini Flour Taco Shells or corn tortillas
  • 1/2 Cup Pico de Gallo
  • 1/4 Cup Blue Cheese Crumbles optional
  • 1/4 Cup Ranch Dressing or homemade ranch
  • 1/4 Cup Sour Cream
  • 2 Green Onions chopped
  • 1/4 Cup Fresh Cilantro chopped
  • Optional: shredded parmesan mozzarella, or monterey jack cheese

Instructions

  • In a medium bowl, mix together the seasoning blend: chili powder, onion powder, garlic powder, cayenne pepper, cumin, paprika, oregano, salt, and pepper. Set aside.
    1 Teaspoon Chili Powder, 1 Teaspoon Onion Powder, 1 Teaspoon Garlic Powder, 1/2 Teaspoon Cayenne Pepper, 1 Teaspoon Cumin, 1 Teaspoon Paprika, 1/2 Teaspoon Oregano, Salt and pepper
  • In a large skillet, heat the olive oil over medium heat. Add the shredded chicken breasts and sprinkle the seasoning blend evenly over the chicken. Stir to coat the chicken with the spices, cooking for about 5 minutes or until heated through and fragrant.
    2 Large Chicken Breasts, 1 Tablespoon Olive Oil
  • Warm the tortillas in a separate pan or microwave. For crispy tacos, you can lightly toast the tortillas in the skillet.
    12 Mini Flour Taco Shells
  • Assemble the tacos: Divide the seasoned chicken mixture among the tortillas. Top with pico de gallo, blue cheese crumbles, green onions, fresh cilantro, and a drizzle of ranch dressing or sour cream. You can also add parmesan, mozzarella, or monterey jack cheese for extra flavor.
    1/2 Cup Pico de Gallo, 1/4 Cup Blue Cheese Crumbles, 1/4 Cup Ranch Dressing, 1/4 Cup Sour Cream, 2 Green Onions, 1/4 Cup Fresh Cilantro, Optional: shredded parmesan

Nutrition

Calories: 51kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 96mg | Potassium: 89mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.2mg