Description
These Ranch Chicken Tacos combine tender, flavorful chicken seasoned with ranch and smoked paprika, topped with fresh vegetables and a creamy cilantro lime ranch sauce. Ready in just 30 minutes, this recipe serves four and is perfect for a quick, delicious weeknight dinner or casual gathering.
Ingredients
For the Cilantro Lime Ranch Taco Sauce
- ¾ cup sour cream (light or regular)
- 2 teaspoons dry ranch seasoning
- ½ teaspoon cumin
- 2 tablespoons chopped cilantro leaves
- ½ lime (juiced)
- 2 teaspoons milk (or as needed to thin to desired consistency)
For the Ranch Chicken
- 2 tablespoons canola or vegetable oil
- 1½ pounds boneless skinless chicken breasts (cut into small bite-sized pieces, about ½-inch)
- 2 teaspoons dry ranch seasoning
- ½ teaspoon smoked paprika
- ½ lime (juiced)
- 1 to 2 tablespoons chopped cilantro leaves
For Serving
- 8 fajita size flour tortillas (6-inch)
- 1½ cups shredded iceberg lettuce
- 1 cup shredded cheese (mixture of sharp cheddar and Jack)
- 2 roma tomatoes (diced)
- ¼ cup diced red onion
- 1 large avocado (chopped)
Instructions
- Make the Cilantro Lime Ranch Taco Sauce: In a small bowl, combine sour cream, dry ranch seasoning, cumin, chopped cilantro, and lime juice. Add milk gradually until the sauce reaches your desired consistency. Cover and refrigerate until ready to serve.
- Prepare the Ranch Chicken: Heat the canola oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook, stirring occasionally for 2 to 3 minutes. Sprinkle the ranch seasoning and smoked paprika evenly over the chicken and stir well to distribute the spices. Continue cooking, stirring occasionally for another 6 to 7 minutes, until the chicken releases liquid, cooks through, and the liquid evaporates leaving the chicken golden and lightly seared.
- Finish the Chicken: Squeeze the lime juice over the cooked chicken, stir in the chopped cilantro, and then remove the skillet from heat. Cover the pan to keep the chicken warm while you prepare the tortillas.
- Toast the Tortillas: Heat a large nonstick skillet over medium-high heat. Place one or two tortillas at a time and toast them for about 1 ½ minutes per side, until lightly browned and toasted spots appear. Transfer toasted tortillas to a tortilla warmer to keep warm, and repeat with remaining tortillas.
- Assemble the Tacos: Fill each warmed tortilla with a generous portion of the ranch chicken. Add your desired toppings such as shredded lettuce, cheese, diced tomatoes, red onion, and chopped avocado. Drizzle with the prepared cilantro lime ranch taco sauce and serve immediately.
Notes
- You can adjust the amount of milk in the sauce to achieve a thicker or thinner consistency to suit your liking.
- For a gluten-free option, substitute the flour tortillas with corn tortillas.
- The chicken can be cooked a day ahead and warmed up before serving for convenience.
- Feel free to add extra fresh jalapeños or hot sauce for a spicy kick.
- Leftover sauce keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
