Chicken Ranch Tacos Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
• Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
• For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

Steps:

• 1. Heat oven to 325° F. Heat taco shells in oven as directed on box.
• 2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
• 3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Steps:

• Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.

Steps:

• In a small bowl mix together the dry ranch dressing mix with 1 cup milk and 1 cup of mayonnaise (or according to the package directions for dressing, I also add in 1 teaspoon fresh garlic but that is optional) mix until well combined; refrigerate until ready to use.
• Heat 2 tablespoon oil in a large skillet over medium-high heat.
• Add in the chicken cubes and toss with a spoon until cooked through, seasoning with the taco mix just before the chicken is finished cooking (do not overcook the chicken cubes or they will be dry) transfer to a bowl.
• Divide the cooked chicken cubes between each taco shell, then drizzle the top of the chicken with a small amount of prepared Ranch dressing (make certain to save some dressing to drizzle on the top of the tacos).
• Top with a small amount of shredded lettuce, chopped tomatoes, shredded cheese, then green onion.
• Drizzle the top of the tacos with more ranch dressing.
• Delicious!