Bacon Ranch Chicken Tacos

Name: Bacon Ranch Chicken Tacos (Upgraded)
Total time: 55 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Chicken thighs-boneless, skinless; 1 tbsp Olive oil; 1 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Smoked paprika; 1/4 tsp Cayenne pepper; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 cup Mayonnaise; 1/2 cup Sour cream; 1 packet Ranch dressing mix; 1-2 tbsp Chipotle peppers in adobo sauce-minced; 2 cups Shredded cabbage; 1 cup Shredded carrots; 1/4 cup Lime juice; 2 tbsp Olive oil; 1/4 tsp Salt; 6 slices Bacon-thick-cut, cooked and crumbled; 1/4 cup Shredded Monterey Jack cheese; 12 Corn tortillas

⏱55 min

👥6

🔥600 cal

Medium

🍽️Tex-Mex

A step up from the classic! Featuring a chipotle ranch, a vibrant slaw, and a touch of heat.

1.5 lbs Chicken thighs-boneless, skinless

1 tbsp Olive oil

1 tsp Chili powder

1/2 tsp Cumin

1/2 tsp Smoked paprika

See all 20 ingredients ↓

(0 reviews)

⏱55 min

👥6

🔥600 cal

Medium

🍽️Tex-Mex

A step up from the classic! Featuring a chipotle ranch, a vibrant slaw, and a touch of heat.

#tacos #chicken #ranch #bacon #spicy #slaw #dinner

Instructions

Cut chicken thighs into 1-inch pieces.
In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
Cook chicken in a large skillet over medium-high heat for 8-10 minutes, or until cooked through.
While chicken is cooking, prepare the Sauce: In a medium bowl, combine mayonnaise, sour cream, ranch dressing mix, and minced chipotle peppers. Stir until smooth.
Prepare the Slaw: In a separate bowl, combine shredded cabbage, shredded carrots, lime juice, olive oil, and salt. Toss to combine.
Add cooked chicken to the Sauce and toss to coat.
Warm tortillas according to package directions.
Fill each tortilla with chicken mixture, slaw, bacon, and Monterey Jack cheese.
Serve immediately.

Ingredients

1.5 lbs 680 g Chicken thighs-boneless, skinless
1 tbsp 15 mL Olive oil
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Cumin
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Cayenne pepper
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1 cup 240 mL Mayonnaise
1/2 cup 120 mL Sour cream
1 packet 28 g Ranch dressing mix
1-2 tbsp 15-30 mL Chipotle peppers in adobo sauce-minced
2 cups 240 g Shredded cabbage
1 cup 120 g Shredded carrots
1/4 cup 30 mL Lime juice
2 tbsp 30 mL Olive oil
1/4 tsp 1.25 mL Salt
6 slices 85 g Bacon-thick-cut, cooked and crumbled
1/4 cup 30 g Shredded Monterey Jack cheese
12 N/A Corn tortillas

Equipment

Large skillet
Medium bowl
Large bowl
Cutting board
Knife

Instructions

Cut chicken thighs into 1-inch pieces.
In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
Cook chicken in a large skillet over medium-high heat for 8-10 minutes, or until cooked through.
While chicken is cooking, prepare the Sauce: In a medium bowl, combine mayonnaise, sour cream, ranch dressing mix, and minced chipotle peppers. Stir until smooth.
Prepare the Slaw: In a separate bowl, combine shredded cabbage, shredded carrots, lime juice, olive oil, and salt. Toss to combine.
Add cooked chicken to the Sauce and toss to coat.
Warm tortillas according to package directions.
Fill each tortilla with chicken mixture, slaw, bacon, and Monterey Jack cheese.
Serve immediately.

Nutrition per serving

Calories 600

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0 reviews

Bacon Ranch Chicken Tacos

Bacon Ranch Chicken Tacos

Ratings & Reviews

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