# What You'll 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 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
# How to Make It:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss well, cover, and refrigerate until serving.
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 meat.
03 - Preheat a griddle or large non-stick skillet over medium-high heat and lightly grease with oil or cooking spray.
04 - Divide the chicken mixture into eight loose balls. Place one ball onto each tortilla, then position the tortilla on the hot pan, chicken side down. Use a spatula to press and smash the chicken flat until it covers most of the tortilla.
05 - Cook for 3 to 4 minutes, until the chicken is golden brown and cooked through.
06 - Lightly oil the tortilla side, flip each taco so the tortilla is down, and 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 with additional ranch or buffalo sauce. Serve warm immediately.
