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Baked Buffalo Chicken Tacos [Dairy-Free]

These easy Baked Buffalo Chicken Tacos [Dairy-Free] are a treat for taco Tuesday or any weeknight that comes filled with bold, delicious flavors!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Keyword: baked, buffalo, chicken, dairy-free, dinner, easy, gluten-free, homemade, kid-friendly, meatless, tacos, vegetarian, weeknight meals
Servings: 4 servings
Calories: 240kcal
Author: Shanika

Ingredients

BUFFALO CHICKEN:

  • 3-4 Crispy Buffalo Chicken Tenders, chopped (Be sure to make them using dairy-free option)

PICO DE GALLO:

  • 2 on-the-vine tomatoes, diced (You can also use roma tomatoes)
  • 1 ½ cups cooked white sweet corn kernels (You can also use yellow corn)
  • ½ red onion, diced
  • 1 jalapeno, diced
  • 1 lime, freshly-squeezed (You can also use lemon if preferred)
  • ½ cup chopped fresh cilantro (You can also use parsley)
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil

TACOS:

  • 4 homemade organic corn flour tortillas, warmed (You can also use either corn or flour, depending on your preference)
  • 2 cups dairy-free mozzarella cheese shreds (I love Violife)
  • 1 (15 oz) can black beans, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano

DAIRY-FREE JALAPENO RANCH SAUCE:

  • ½ cup vegan mayonnaise
  • ¼ cup Almond milk, unsweetened (You can use your fave plant-based milk)
  • 1 jalapeno, chopped
  • 1 teaspoon chopped cilantro
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • Pinch of black pepper
US Customary - Metric

Instructions

TO MAKE THE BUFFALO CHICKEN:

TO MAKE THE PICO DE GALLO:

  • In a bowl add the diced tomatoes, corn, onions, jalapeños, cilantro, salt, black pepper, oregano, basil, and lime juice, stirring together until combined. Set aside in the refridgerator until ready to use.

TO MAKE THE EASY FRIED BEANS:

  • In a medium skillet over medium-high heat, add olive oil. Once heated, add the black beans, salt, black pepper, garlic powder, onion powder, oregano, smoked paprika, parsley, and cumin mixing together, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.

TO MAKE THE DAIRY-FREE JALAPENO RANCH SAUCE:

  • Add all ingredients into a high-powdered blender and blend until sauce becomes creamy. Set aside in the refrigerator until ready to use.

WARM THE TORTILLAS:

  • To lightly toast taco tortillas, preheat oven on 400 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven.

ASSEMBLE THE TACOS:

  • Keep the oven preheated at 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Have another baking sheet handy to place on top of your tacos.
  • To assemble tacos, add 1-2 spoonfuls of cooked black beans atop one side of your warm tortilla followed by: spoonfuls of chopped buffalo chicken and dairy-free cheese shreds. Then fold one side atop the other (overlapping) so that it looks like a half moon shape. Press down slightly and add to prepared baking sheet with parchment. Repeat until desired amount of tacos are made --- spreading them out a bit, about 1-inches apart.
  • Once all tacos are made, gently place the other baking sheet atop the tacos to ensure that they remain flat while baking.
  • Bake for 15-20 minutes or until the tortillas become crispy and the cheese shreds have melted.
  • To serve, cut each taco in half and placed unto a serving platter or cheese board, lining them up next to each other (slightly overlapping). Spoon the Pico de Gallo atop tacos and drizzle with jalapeño ranch sauce.
  • Bon Appetit!

Notes

  • STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Baked Buffalo Chicken Tacos [Dairy-Free]. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.SEE THEM HERE!
  • MEATLESS OPTION: See post for meatless options!
  • GLUTEN-FREE OPTION: To make these tacos gluten-free, simply substitute tortillas with great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones! And make sure that you use the Gluten-free option when making the Buffalo Chicken Tenders.

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1348mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 1mg