Description
Delightful Ranch Chicken Tacos with tender chicken, creamy ranch sauce, and fresh toppings, perfect for any occasion.
Ingredients
- ¾ cup sour cream (light or regular)
- 2 teaspoons dry ranch seasoning
- ½ teaspoon cumin
- 2 tablespoons chopped cilantro leaves
- ½ lime (juiced)
- 2 teaspoons milk (or as needed to thin to desired consistency)
- 2 tablespoons canola or vegetable oil
- 1½ pounds boneless skinless chicken breasts (cut into small bite-sized pieces, about ½-inch)
- 2 teaspoons dry ranch seasoning
- ½ teaspoon smoked paprika
- ½ lime (juiced)
- 1 to 2 tablespoons chopped cilantro leaves
- 8 fajita-size flour tortillas (6-inch)
- 1½ cups shredded iceberg lettuce
- 1 cup shredded cheese (mix of sharp cheddar and Jack)
- 2 Roma tomatoes (diced)
- ¼ cup diced red onion
- 1 large avocado (chopped)
Instructions
- Make the Cilantro Lime Ranch Taco Sauce: In a mixing bowl, combine sour cream, ranch seasoning, cumin, chopped cilantro, lime juice, and milk. Whisk until smooth and adjust consistency with more milk if necessary.
- Make the Ranch Chicken: In a large skillet, heat oil over medium-high heat. Season the chicken pieces with ranch seasoning and smoked paprika. Add to the skillet and cook for 6-8 minutes, stirring until the chicken is golden and cooked through.
- Toast the Tortillas: In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side until they are soft and pliable.
- Assemble the Tacos: Fill each tortilla with a portion of ranch chicken, then top with lettuce, cheese, diced tomatoes, red onion, avocado, and a drizzle of the cilantro lime sauce.
Notes
For added flavor, consider marinating the chicken in ranch dressing for an hour before cooking.