# What You'll Need:
→ 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 for cooking
09 - 8 small corn or flour tortillas
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - 1/2 cup grated carrots
12 - 1/4 to 1/3 cup ranch dressing (preferably Greek yogurt-based)
13 - 1 tablespoon dill relish
# Cooking Steps:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss thoroughly, cover, and refrigerate until serving.
02 - In a separate bowl, gently mix ground chicken with buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Avoid overmixing.
03 - Preheat a large non-stick skillet or griddle over medium-high heat and lightly coat with cooking spray or oil.
04 - Divide the chicken mixture into eight loose portions. Place a portion on each tortilla, then transfer to the hot pan with chicken side down. Use a spatula to flatten the chicken to cover most of the tortilla.
05 - Cook for 3 to 4 minutes until the chicken is golden brown and fully cooked.
06 - Lightly oil the tortilla side, flip so tortilla side is down, and cook for an additional 1 to 2 minutes to achieve desired crispness.
07 - Remove from heat and top each taco with a generous spoonful of ranch slaw. Optionally drizzle with extra ranch or buffalo sauce for enhanced flavor.
08 - Serve immediately while warm.
