Bacon Ranch Chicken Tacos

Name: Bacon Ranch Chicken Tacos (Elevated)
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Chicken thighs-bone-in, skin-on; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Brown sugar; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Buttermilk; 1/2 cup Mayonnaise; 1/4 cup Sour cream; 2 tbsp Fresh chives-finely chopped; 2 tbsp Fresh parsley-finely chopped; 1 tbsp Fresh dill-finely chopped; 1 tsp Garlic-minced; 1/2 tsp Onion powder; 1/4 tsp Salt; 1/8 tsp Black pepper; 1 Red onion-thinly sliced; 1/2 cup Apple cider vinegar; 1/4 cup Water; 1 tbsp Sugar; 1/2 tsp Salt; 8 slices Applewood smoked bacon-thick-cut, cooked and crumbled; 1/2 cup Cotija cheese-crumbled; 12 Handmade corn tortillas

⏱3h

👥6

🔥700 cal

Hard

🍽️American

A gourmet take on a classic. Slow-smoked chicken, a homemade ranch dressing, crispy bacon, and tangy pickled red onions elevate this taco experience.

2 lbs Chicken thighs-bone-in, skin-on

1 tbsp Smoked paprika

1 tsp Garlic powder

1 tsp Brown sugar

1 tsp Salt

See all 24 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥700 cal

Hard

🍽️American

A gourmet take on a classic. Slow-smoked chicken, a homemade ranch dressing, crispy bacon, and tangy pickled red onions elevate this taco experience.

#tacos #chicken #ranch #bacon #smoked #pickled onions #gourmet #dinner

Instructions

Smoke chicken thighs at 250°F (121°C) for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool slightly, then shred the meat.
Prepare the Ranch Dressing: In a bowl, whisk together buttermilk, mayonnaise, sour cream, chives, parsley, dill, garlic, onion powder, salt, and pepper. Refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the Pickled Red Onions: In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer, then pour over sliced red onion in a jar. Let cool and pickle for at least 30 minutes.
Toss shredded chicken with smoked paprika, garlic powder, brown sugar, salt, and pepper.
Warm tortillas according to package directions.
Fill each tortilla with smoked chicken, ranch dressing, bacon, pickled red onions, and cotija cheese.
Serve immediately.

Ingredients

2 lbs 900 g Chicken thighs-bone-in, skin-on
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Brown sugar
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 240 mL Buttermilk
1/2 cup 120 mL Mayonnaise
1/4 cup 60 mL Sour cream
2 tbsp 30 mL Fresh chives-finely chopped
2 tbsp 30 mL Fresh parsley-finely chopped
1 tbsp 15 mL Fresh dill-finely chopped
1 tsp 5 mL Garlic-minced
1/2 tsp 2.5 mL Onion powder
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black pepper
1 200 g Red onion-thinly sliced
1/2 cup 120 mL Apple cider vinegar
1/4 cup 60 mL Water
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
8 slices 113 g Applewood smoked bacon-thick-cut, cooked and crumbled
1/2 cup 60 g Cotija cheese-crumbled
12 N/A Handmade corn tortillas

Equipment

Smoker
Large bowl
Small saucepan
Jar
Cutting board
Knife

Instructions

Smoke chicken thighs at 250°F (121°C) for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool slightly, then shred the meat.
Prepare the Ranch Dressing: In a bowl, whisk together buttermilk, mayonnaise, sour cream, chives, parsley, dill, garlic, onion powder, salt, and pepper. Refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the Pickled Red Onions: In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer, then pour over sliced red onion in a jar. Let cool and pickle for at least 30 minutes.
Toss shredded chicken with smoked paprika, garlic powder, brown sugar, salt, and pepper.
Warm tortillas according to package directions.
Fill each tortilla with smoked chicken, ranch dressing, bacon, pickled red onions, and cotija cheese.
Serve immediately.

Nutrition per serving

Calories 700

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0 reviews

Bacon Ranch Chicken Tacos

Bacon Ranch Chicken Tacos

Ratings & Reviews

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