Chicken Bacon Ranch Tacos
Creamy, juicy, and irresistibly flavorful, these Chicken Bacon Ranch Tacos are a weeknight game changer.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Taco Shells
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts sliced into thin strips
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- to taste Salt
- to taste Black pepper
- 4 strips Crispy cooked bacon chopped into small pieces
- 6 pieces Crunchy taco shells
- 1 cup Shredded lettuce
- 1 medium Tomato diced
- 1/2 cup Shredded cheddar cheese optional
- 1/4 cup Fresh chopped cilantro or parsley for garnish
- 1/2 cup Ranch dressing
- 1 tbsp Milk to thin ranch dressing slightly, optional
- to taste Freshly cracked black pepper for finishing
Instructions
- Slice chicken breasts into thin strips so they cook quickly and evenly.
- In a medium bowl, toss the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, and salt and black pepper to taste. Make sure all pieces are well coated.
- Heat a skillet over medium-high heat. Add the seasoned chicken strips in a single layer and cook about 5–6 minutes per side until golden brown and cooked through (internal temperature should read 165°F or 74°C). Avoid overcrowding the pan; cook in batches if necessary. Set the cooked chicken aside and keep warm.
- While the chicken cooks, fry the bacon in a separate skillet over medium heat until crispy. Transfer bacon to paper towels to drain, then chop into small pieces.
- Preheat the oven and heat taco shells according to package instructions to get extra crunch.
- If you prefer a slightly thinner ranch for drizzling, mix ranch dressing with milk until smooth. Taste and adjust thickness as needed.
- Assemble the tacos: in each taco shell place a layer of shredded lettuce, then add warm chicken strips, chopped bacon, diced tomatoes, and shredded cheddar cheese if using. Drizzle with ranch dressing and sprinkle fresh chopped cilantro on top. Finish with freshly cracked black pepper. Serve immediately while shells are still crunchy and chicken is warm.
Notes
Store leftovers in an airtight container for up to 3 days. Assemble tacos just before serving for best results.