Buffalo chicken, meet crispy smashed tacos! These easy and healthy tacos are such a fun way to switch up your weeknight dinner. Crispy, golden tortillas cradle a smashed ground chicken patty infused with buffalo sauce and Harmony Ranch Blend. They’re then topped with a refreshing ranch slaw crunchy veggies dressed in a homemade Greek yogurt ranch dressing made with more Ranch Blend. Finish with a sprinkle of blue cheese, an extra drizzle of buffalo sauce, and fresh scallions, and you’ve got a flavorful, protein-packed meal that you’ll make again and again! This recipe was inspired by @munchinwithmaddie_.

Serves: 4

Total Time: 30 minutes

Ingredients:

For the Slaw:

• 1/2 cup Greek yogurt
• 1 tablespoon Harmony Ranch Blend 
• 1 tablespoon lemon juice 
• Kosher salt and pepper to taste
• 2 cups thinly sliced romaine lettuce
• 1 carrot, grated
• 2 scallions, thinly sliced

For the Tacos:

• 1 lb. ground chicken (or ground turkey)
• 2 tablespoons medium or mild buffalo sauce
• 1 tablespoon Harmony Ranch Blend
• 8 small corn or flour tortillas
• Avocado oil spray

For serving:

• Blue cheese
• Buffalo sauce
• Sliced scallions

Instructions:

1. Start by preparing the ranch dressing: In a medium size mixing bowl, whisk together the greek yogurt, Harmony Ranch Blend, and lemon juice. Taste and season with salt and pepper. Remove half of the dressing from the bowl and reserve it in a small bowl in the fridge for topping the tacos later.

2. Add the sliced lettuce, grated carrot, and sliced scallions to the mixing bowl with the remaining half of the ranch dressing and toss to combine. Refrigerate until ready to serve.

3. Preheat oven to 250ºF. (This is for keeping the tacos warm while you make multiple batches.)

4. In a large bowl, mix together the ground chicken, buffalo sauce, and Harmony Ranch Blend until well-combined.

5. Arrange the tortillas on a cutting board and add a 1/4 cup scoop of the ground chicken to the center of each tortilla.

6. Spray a large skillet or griddle with avocado oil and place over medium-high heat.

7. Flip a tortilla, meat side-down, onto the pan and smash it down firmly with a spatula or smash burger press. Repeat with as many tortillas as you can fit in the pan. Cook for 2 minutes until the chicken is golden brown, then flip and cook for another 1-2 minutes until the tortilla is lightly crisp and the chicken is fully cooked. Keep the tacos warm on a baking sheet in the oven while you make the other batches.

8. Top each taco with a pile of the slaw, a spoonful of the reserved ranch dressing, blue cheese, an extra drizzle of buffalo sauce if desired, and sliced scallions. Enjoy!