Chicken Bacon Ranch Tacos (Print Version)
Crunchy shells packed with chicken, bacon, lettuce, cheese and a creamy ranch finish.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
Salt to taste
07 -
Black pepper to taste
→ Bacon
08 -
4 strips bacon, cooked until crisp and chopped
→ Assembly
09 -
6 crunchy taco shells
10 -
1 cup shredded lettuce
11 -
1 medium tomato, diced
12 -
1/2 cup shredded cheddar cheese (optional)
13 -
1/4 cup fresh cilantro or parsley, chopped (for garnish)
→ Ranch Drizzle
14 -
1/2 cup ranch dressing
15 -
1 tablespoon milk (optional, to thin dressing)
16 -
Freshly cracked black pepper
# Steps:
01 -
Slice chicken breasts into thin strips. In a bowl, combine with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper, ensuring pieces are evenly coated.
02 -
Heat a large skillet over medium-high heat. Sauté chicken strips for 5 to 6 minutes per side until golden and fully cooked through. Transfer cooked chicken to a plate and keep warm.
03 -
Cook bacon strips in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces once cooled.
04 -
Warm taco shells in the oven according to package directions to enhance crispness. Keep shells warm until ready to assemble.
05 -
In each taco shell, layer shredded lettuce, warm chicken strips, chopped bacon, diced tomato, and shredded cheddar cheese if using.
06 -
Whisk together ranch dressing with milk if thinning is desired. Drizzle ranch over the filled tacos, then top with fresh cilantro or parsley and a sprinkle of black pepper.
# Notes:
01 -
Prepare all toppings in advance to speed up assembly and maintain taco temperature.