Chicken Bacon Ranch Tacos Recipe Is Mexican Food Fast (20 Minutes, 7 Ingredients) by Donna John
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Mexican food is what you eat on Friday nights in my small town. But last Friday night we got crazy and tried a southern restaurant, where I ordered ... tacos. Yep, I ordered chicken bacon ranch tacos and did not regret my choice at all. They were simple, flavorful and really hit the spot. So, yes, I had to recreate this taco recipe to make at home.
I use the term "recipe" loosely here because this high-protein chicken taco recipe is so easy I'm not sure it even qualifies. But who cares? This is a quick, easy and budget recipe for Taco Tuesday or any day of the week. Read about the health benefits of protein.
Start with cooked chicken breast that's been shredded. If you don't have leftover chicken, simply cook as many chicken breasts as you need in a tiny bit of olive oil in a skillet until cooked through. Let them cool and shred. While the chicken cooks, pan fry or microwave bacon (my favorite way to cook bacon) until crispy and drain on paper towels. To make the tacos, put the cooked chicken into a flour tortilla (you could use corn tortillas) and lightly crisp up both sides in a dry skillet (you want to still be able to open the tortilla up to fill it with other ingredients). This will also heat up the chicken if it's cold. Open the tortilla up, add shredded lettuce, sliced tomato, cheese, bacon and ranch dressing.
What will really put this chicken bacon ranch taco over the top is homemade ranch dressing. You can use bottled ranch dressing, but there's just something about fresh-made ranch that adds so much to whatever it's drizzled on. You could even just mix up a packet of the dry ranch dressing mix.
This Mexican recipe is similar to my three-ingredient chicken ranch tacos, except in that recipe the chicken is cooked in ranch dressing and taco seasoning. (You need to try this recipe, too!) Serve these high-protein chicken tacos with guacamole, refried beans, cilantro-lime rice or your favorite side dishes. Because I was in a southern restaurant when the inspiration for this recipe hit me, I had them with fried okra. Do not judge.
Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1
Ingredients
- cooked shredded chicken breast
- crispy cooked bacon
- shredded lettuce
- shredded cheese
- sliced or chopped tomato
- ranch dressing
- tortillas
Here's how to make it:
- Put desired amount of chicken into the tortillas and fold up. Put the tortillas into a hot pan and cook until they start to get lightly browned. Flip them over and slightly crisp up both sides. Remove from the heat. (If you don't have leftover chicken, you can use a rotisserie chicken or even fried chicken removed from the bone. In a pinch, bake up some chicken nuggets or tenders and use them.)
- Open the tortilla up and add tomato, lettuce, slices of bacon and shredded cheese. Drizzle liberally with ranch dressing. (You can use bottled ranch or make homemade ranch.) Alternately, you could toss the chicken in the ranch dressing before putting it into the tortillas.
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