# What You Need:
→ 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 for pan
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - 0.5 cup grated carrots
12 - 0.25 to 0.33 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 mix thoroughly, then cover and refrigerate until ready to serve.
02 - In a separate bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix gently until just combined, avoiding overworking the mixture.
03 - Preheat a griddle or large non-stick skillet over medium-high heat and coat lightly with cooking spray or oil.
04 - Divide the chicken mixture into 8 loose balls. Place each ball onto a tortilla, then transfer to the hot pan with chicken side down. Press down firmly with a spatula to flatten and cover most of the tortilla.
05 - Cook patties for 3 to 4 minutes until golden brown and fully cooked.
06 - Lightly oil the tortilla side, then flip each taco so the tortilla side is down. Cook for an additional 1 to 2 minutes to achieve desired crispness.
07 - Remove tacos from the pan and top each with a generous spoonful of ranch slaw. Optionally, drizzle additional ranch or buffalo sauce to taste.
08 - Serve tacos warm and enjoy immediately.
