# Components:
→ Buffalo Chicken
01 - 1 pound ground chicken
02 - 3 tablespoons buffalo wing sauce
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon Himalayan salt
07 - ¼ teaspoon 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 tablespoon dill relish
# Directions:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss to incorporate evenly. Cover and refrigerate until needed.
02 - In a separate bowl, blend 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 griddle or large non-stick skillet over medium-high heat and lightly coat with cooking spray or oil.
04 - Divide the chicken mixture into eight loosely shaped balls. Place one ball on each tortilla, then transfer to the hot pan with the chicken side down. Use a spatula to smash the chicken to cover most of the tortilla surface.
05 - Allow the chicken to cook for 3 to 4 minutes until golden and fully cooked through.
06 - Lightly oil the tortilla side, flip each taco so the tortilla side faces down, and cook for an additional 1 to 2 minutes until crisped to preference.
07 - Remove tacos from the pan and top each with a generous spoonful of ranch slaw. Optionally, drizzle with additional ranch or buffalo sauce for enhanced flavor.
08 - Serve immediately while warm for optimal taste and texture.
