Chicken Bacon Ranch Tacos
Seasoned chicken strips, bacon, lettuce, and ranch layered in crunchy taco shells for a fast weeknight dinner.
Equipment
- Large skillet
- Baking sheet
- Cutting board
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 strips cooked bacon chopped
- 6 crunchy taco shells
- 1 cup shredded lettuce
- 1 medium tomato diced
- ½ cup shredded cheddar cheese optional
- ½ cup ranch dressing
- 1 tbsp milk optional, to thin the dressing
- ¼ cup chopped fresh cilantro or parsley for garnish
Instructions
Cooking
- Slice. Cut the chicken into thin strips and toss with the oil, paprika, garlic powder, onion powder, salt, and pepper.
- Sear. Cook the strips in a hot skillet for 5 to 6 minutes per side until golden and 165 F inside.
- Crisp. Fry the bacon until firm, drain, and chop. Warm the taco shells in the oven following the package directions.
- Fill. Layer lettuce, chicken, bacon, tomato, and cheddar into each shell.
- Finish. Thin the ranch with milk, drizzle over the tacos, and top with fresh herbs.
Notes
Substitutions: Use chicken thighs or turkey bacon if you like.
Tips: Keep the shells separate from wet toppings until serving.
Storage: Refrigerate the chicken and toppings in separate containers for up to 3 days.
Nutrition does not include the optional cheddar cheese.