# Components:
→ Buffalo Chicken
01 - 1 pound ground chicken
02 - 3 tablespoons buffalo wing sauce
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon Himalayan salt
07 - 1/4 teaspoon black pepper
08 - Cooking spray or oil, as needed
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - 1/2 cup grated carrots
12 - 1/4 to 1/3 cup ranch dressing (Greek yogurt preferred)
13 - 1 tablespoon dill relish
# Directions:
01 - In a large bowl, combine shredded cabbage, grated carrots, ranch dressing, and dill relish. Toss well, cover, and refrigerate until needed.
02 - In a separate bowl, gently mix ground chicken with buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper until just combined.
03 - Heat a griddle or large non-stick skillet over medium-high heat. Lightly coat with cooking spray or oil.
04 - Divide chicken mixture into 8 loose balls. Place each ball onto a tortilla, then transfer to the hot pan with chicken side down. Use a spatula to smash and spread the meat to cover most of the tortilla.
05 - Cook for 3 to 4 minutes until the chicken is golden and cooked through.
06 - Lightly oil the tortilla side, flip each taco so the tortilla side is down, and cook for 1 to 2 minutes to desired crispness.
07 - Remove from pan and top each with a generous spoonful of ranch slaw. Optionally, drizzle with additional ranch or buffalo sauce.
08 - Serve warm immediately and enjoy.
