Baked Buffalo Chicken Tacos [Dairy-Free]
Baked Buffalo Chicken Tacos [Dairy-Free]
These are the best fully loaded Baked Buffalo Chicken Tacos [Dairy-Free] you'll ever have! Made with a delicious homemade dairy-free jalapeño ranch dressing, buffalo chicken tenders chopped to perfection, herb fried black beans, Pico de Gallo, and dairy-free mozzarella cheese shreds. Perfect for taco Tuesday or any night rather---for the entire family. All dairy-free. Meatless + Gluten-free options.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
I'm truly so excited to share these Baked Buffalo Chicken Tacos [Dairy-Free] with you because they are INSANELY GOOD! I promise that you're sure to enjoy these tacos, especially since you won't even miss the dairy. I recently saw a rendition of baked tacos on TikTok and I was mind-blown because it's so genius to bake them! When baked, they remind you of a quesadilla (you can try this Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free] too!) almost and then the toppings just add that delicious taste factor! It's definitely the best new way to eat tacos and get those hands dirty (in a good way) when enjoying game night or a nice weeknight with your family and friends. For a delicious meatless option, these Baked Vegan Black Bean Tacos are a must try! Plus, this Easy Loaded Corn Salad and Spicy Restaurant Style Salsa goes so nicely with these tacos. And these crispy Lemon Pepper Buffalo Wings or Crispy Buffalo Popcorn Chicken are the most amazing sides!
Everyone is guaranteed to love these! Be sure to watch all recipes via IG Reels for a nice visual! Plus, these Easy Weeknight Blackened Chicken Tacos are on weekly rotation in our house and they're a definite crown-pleaser!
I don't know what it is, but I never get bored of foods like this, especially tacos. They're just so fun to make and are so versatile whenever you need a nice switch up in terms of ingredients or flavor.
Overall, these dairy-free tacos are super easy to make, a great quick weeknight option, includes delicious buffalo chicken but can be entirely meatless, includes bold flavors, balance between savory, spicy, and fresh, and just plain GOOD.
Love Tacos? You Need to Try These!
Chipotle Sweet Potato Quinoa Tacos
Vegan Jamaican Jerk Walnut Tacos
How to Make Baked Buffalo Chicken Tacos [Dairy-Free]
The five parts of these Baked Buffalo Chicken Tacos [Dairy-Free] are the buffalo chicken, cooked corn + black beans, Pico de Gallo, the dairy-free jalapeño ranch sauce, and the toppings.
Start by making the Pico de Gallo and storing it in the fridge until ready to use. Warm your tortillas. Meanwhile, you can cook the black beans over the stovetop, season, and set aside. Then make the simple chipotle sauce/dressing. And finally, assemble the tacos, bake until crispy and cheese shreds have melted, add toppings, and enjoy!
INGREDIENTS
Here’s what you need for these Baked Buffalo Chicken Tacos [Dairy-Free]:
- Buffalo chicken. You'll need to make my Crispy Buffalo Chicken Tenders and chop about 3-4 tenders into medium-sized chunks. You can repurpose the rest or store tightly sealed in the fridge for later.
- Olive oil. you can also use avocado oil or Grapeseed oil, if you prefer.
- Tomatoes. You will be dicing them up for the Pico de Gallo. I like to use on-the-vine ones, but roma tomatoes work too!
- Jalapeños. I like the extra spicy flavor. They will be used in the sauce and Pico de Gallo. Remove the seeds for less spicy. You can also use poblano peppers as well.
- Dairy-Free Cheese Shreds. I love using 'mozzarella shreds', however, you can use whichever you prefer. Be sure use high-quality brands that melt well.
- Onion. I love using red onions, but yellow would do. Adds great nutritional value and acidity.
- Herbs + spice. I use staple spices like salt, black pepper, garlic powder, onion powder, oregano, basil, parsley, cumin, and smoked paprika.
- A can of black beans, though you could also use cooked dried beans.
- Corn. I use frozen white sweet corn, but you can use 2 ears of organic corn and cut them into 1-inch pieces for an easier bite.
- Lime juice. I like to freshly-squeeze 1 lime. You can also use lemon if preferred.
- Cilantro or parsley. I like to finely chop cilantro or parsley for a nice herby flavor to the Pico de Gallo. You can also use dried herbs if they're more readily available.
- Tortillas. I like to use organic corn-flour tortillas from Whole Foods, however, you can use corn or flour. Try making your own homemade tortillas!
- Homemade sauce/dressing. I love using my Dairy-Free Jalapeño Ranch sauce, which so easy and adds delicious flavor to these tacos.
Dairy-Free Jalapeño Ranch Sauce for Tacos
This creamy and vegan jalapeño ranch sauce ties these Baked Buffalo Chicken Tacos [Dairy-Free] together without all of the dairy. It gives it body, heft and a silky-smooth texture you’ll love.
Here’s what you need to make dairy-free sauce:
- Vegan mayonnaise. You can use any brand you like. If you’re not vegan, feel free to use regular mayo.
- Herbs + seasonings. You'll need salt, black pepper, dill, garlic powder, and onion powder.
- Jalapeños. I like the extra spicy flavor. Remove the seeds for less spicy. You can also use poblano peppers as well.
- Cilantro or parsley. I like to finely chop cilantro or parsley for a nice herby flavor to this sauce. You can also use dried herbs if they're more readily available.
- Almond milk. Helps to make the sauce creamier.
How to Make Herb Roasted Tomatoes
If you'd like to switch things up for the Pico de Gallo, then you can totally roast your tomatoes first. The key to this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them.
Great Meatless Options for these Tacos
Just in case you make these Baked Buffalo Chicken Tacos [Dairy-Free] more than once and just need a good switch up or you prefer to not eat chicken, here are great meatless options that can be in substitution to my Buffalo Chicken Tenders (and still be drenched in buffalo sauce):
- Chickpeas
- Mushrooms
- Tofu
- Plant-based meat crumbles
- Quinoa
- Sweet potatoes, roasted
- Butternut squash, roasted
- Roasted veggies (bell peppers, poblano peppers, broccoli, etc.)
Best Tortilla for Baked Buffalo Chicken Tacos [Dairy-Free]?
You can choose either corn or flour tortillas for this dairy-free taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen!
Of course, in a pinch, larger tortillas will work too. You can also use hard taco shells if you prefer a crunchier taco. If that’s the case, skip heating the tortillas and simply fill your taco shells with the chopped buffalo chicken, black beans, and cheese shreds and then bake them before adding the toppings.
How to Best Char or Warm Tortillas
To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas onto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THESE TACOS!
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 baking sheet, skillet, mixing bowls, cooking thongs, cooking utensils, and more. SEE THEM HERE!
What You’ll Love About These Baked Tacos The Most?
- Easy to make.
- Super flavorful.
- A great kick of spice without being overwhelming.
- Minimal ingredients to create a fantastic taco experience.
- Fun meal for entire family.
- Has a great meatless + gluten-free option.
- Did I mention the burst of flavor? Haha.
Best Baked Buffalo Chicken Tacos Toppings
Everyone is different when it comes to taco toppings in general, which is why I love using a variety of ingredients. However, for these Baked Buffalo Chicken Tacos, I like to add ingredients that compliment the bold flavor of "buffalo sauce".
This is a great opportunity to teach children about what they like, how much to add, and helps to develop their palate—which is what I try to do with my son. Plus, maybe they’ll try something new on their own—who knows?!
Some of the most popular taco toppings in my house for these Baked Buffalo Chicken Tacos are:
- Red kidney or black beans
- Pineapple chunks
- Roasted veggies (bell peppers, poblano peppers, jalapeños, etc.)
- Corn
- Cilantro or parsley, chopped
- Green onion, chopped
- Lime or lemon juice
- Green salsa
- Sour cream or yogurt
- Hot sauce
- Mango chunks
- Slaw
- Avocado
- Cabbage or arugula
Make-Ahead Tips
You can make these Baked Buffalo Chicken Tacos [Dairy-Free] ahead of time if you like. All ingredients can be made and individually stored as meal prep and assembled and heated in the oven when ready to serve.
Make the Buffalo Chicken Tenders ahead of time and store it in an air-tight container in the refrigerator prior to making these tacos. When serving, chop them up and then assemble. Prep topping ingredients and store them in separate airtight containers until ready to assemble.
Are these Baked Buffalo Chicken Tacos Dairy-Free + Gluten-Free?
Absolutely! Everything in these Baked Buffalo Chicken Tacos are completely dairy-free. If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like cashew milk, soy milk and almond milk, we now have delicious options like oat milk, coconut, and even potato and quinoa milk. It’s totally up to you!
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.
How to Store Leftovers
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.
Other Recipes You’ll Love
If you are a fan of my Baked Buffalo Chicken Tacos [Dairy-Free], you will also love these other delicious options also!
- Dairy-Free Mexican Street Corn Nachos
- Southern Hot Honey Fried Chicken
- One Skillet Creamy Cajun Chicken Orzo
- Nashville Hot Cauliflower + Kale Grits
- Crispy Baked Jerk Potato Wedges
- BBQ Jerk Salmon Burgers
- Creamy Lemon Pesto Gnocchi with Broccoli
- Orange Salmon Bowl
- Savory Chickpea Quinoa Buddha Bowl
- Vegan Pumpkin Curry Butternut Squash
MADE OUR RECIPE(S)?
If you make these Baked Buffalo Chicken Tacos [Dairy-Free], be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Baked Buffalo Chicken Tacos [Dairy-Free]
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
Instructions
TO MAKE THE BUFFALO CHICKEN:
- Be sure to follow the instructions for my Crispy Buffalo Chicken Tenders and chop 3-4 tenders into medium-sized chunks for these tacos!
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!
Tips & Tricks
- 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
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