# Components:
→ Buffalo Chicken
01 - 1 pound ground chicken
02 - 3 tablespoons buffalo wing sauce
03 - 1 teaspoon garlic powder
04 - 0.5 teaspoon onion powder
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon Himalayan salt
07 - 0.25 teaspoon black pepper
08 - Cooking spray or oil, as needed
09 - 8 small corn or flour tortillas
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - 0.5 cup grated carrots
12 - 0.25 to 0.33 cup ranch dressing (preferably Greek yogurt-based)
13 - 1 tablespoon dill relish
# Directions:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss gently, cover, and refrigerate until serving.
02 - In a separate bowl, combine ground chicken with buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix lightly until just combined.
03 - Heat a griddle or large non-stick skillet over medium-high heat and lightly grease with oil or cooking spray.
04 - Divide chicken mixture into eight loose balls. Place one ball on each tortilla, then transfer to the hot pan, chicken side down. Use a spatula to smash the chicken until it covers most of the tortilla surface.
05 - Cook for 3 to 4 minutes until the chicken is golden brown and fully cooked.
06 - Lightly oil the tortilla side, flip each taco so the tortilla side contacts the pan, and cook an additional 1 to 2 minutes to achieve desired crispness.
07 - Remove tacos from the pan, top each with a generous portion of ranch slaw, and optionally drizzle additional ranch or buffalo sauce. Serve warm immediately.
