Make every night taco night with these easy, fully loaded Crispy Buffalo Chicken Tacos. With your favorite crispy baked boneless chicken wings, nuggets or tenders, buffalo sauce, a veggie packed celery slaw and creamy, funky blue cheese aioli, these tacos pack ALL the yum!
Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil and spray with non-stick cooking spray for easy clean up. Thaw the buffalo sauce in hot water for 6-8 minutes.
Make the dressing for the slaw*: In a large bowl whisk together the mayonnaise, sour cream, cider vinegar, mustard and garlic. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Set aside.
Bake the Chicken Bites: Arrange the Chicken Bites on the prepared sheet pan and bake according to recipe instructions. Remove from oven and allow to cool for 1-2 minutes before tossing with the buffalo sauce.
Meanwhile, make the aioli*: In a small bowl whisk together all ingredients. Taste and adjust for seasoning with salt and pepper. Set aside.
And, assemble the slaw: Add the cabbage, celery, carrot, red onion and parsley to the slaw dressing. Toss to coat. Taste and adjust for seasoning with salt and pepper.
Serve the tacos: Pile the buffalo chicken into the tortillas. Top with slaw and drizzle with aioli. Enjoy!
Notes
*You can use either sour cream or Greek yogurt depending on your preference. *You can substitute your favorite blue cheese dressing for the blue cheese aioli. *The blue cheese aioli can be made 3 days in advance, covered tightly and stored in the refrigerator. *The dressing for the slaw can be made a day in advance, covered tightly and stored it in the refrigerator. Allow the dressing to sit on the counter at room temperature for 30 minutes before using.