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When you want something tasty but don't want to fuss, chicken bacon ranch tacos hit the spot every time. The shell's got that snap, the chicken stays juicy, bacon's crisp, and you've got cool lettuce, juicy tomato, sharp cheddar, and creamy ranch all packed in. You'll keep coming back for this combo no matter what time of year it is.
The very first time I tried tossing bacon and ranch with chicken in a taco shell, my husband wouldn't stop talking about the smoky goodness. Now it's something we make over and over because everyone finds something to enjoy.
Tasty Ingredients
- Ranch dressing: Creamy and tangy, brings everything together. Use the kind you like best, or stir up your own for extra flavor
- Shredded cheddar cheese: Adds melty flavor and punches things up. If you can, grate your own sharp cheddar
- Tomato: Go for diced heirloom if you want bright color and a sweet pop. Pick them firm but juicy
- Crunchy taco shells: They give that crispy texture everyone loves. Heat them up a bit so they’re extra crunch
- Bacon: Cook till it’s really crispy then chop it up. Thick cut bacon gives the best smoky bites
- Chicken breast: Boneless, skinless works great and cooks up quick. Fresh chicken keeps it juicy
- Smoked paprika: Adds depth and that hint of smoke. The Spanish kind really stands out
- Garlic and onion powder: Highlights those savory notes. Fresh-smelling powder is best
- Salt and black pepper: Make everything taste better. Cracked black pepper gives a punch
- Shredded lettuce: Adds crunch with every bite. Romaine or iceberg are your go-to for texture
- Milk: Whisk in a bit if the ranch dressing is too thick—add slowly to get that drizzle
- Olive oil: Helps the seasoning cling to the chicken. A splash of extra virgin is great if you have it
- Fresh cilantro or parsley: Sprinkle on last for a kick of freshness and color
Easy Steps
- Finish Things Off:
- Spoon ranch dressing over the tacos. Thin it with milk if you like a lighter sauce. Top everything with cilantro or parsley to brighten it all up
- Put Tacos Together:
- Start with lettuce in each taco shell, pile on the warm chicken, toss in crispy bacon bits, then finish with diced tomato and some cheddar if you want
- Warm Up Shells:
- Turn your oven to whatever the taco shell pack says. Arrange them on the rack or pop them on a tray. Bake a bit so they’re toasty and crunchy
- Get the Bacon Crispy:
- Slip bacon into a pan and cook on medium til it’s crispy and brown. Put it on paper towels so the grease comes off, then chop after it cools
- Cook the Chicken:
- Heat up a skillet on medium high, toss the coated chicken in, and cook five or six minutes on each side so it gets those golden edges. Move the chicken to a plate and cover to keep it warm
- Prep Your Chicken:
- Slice chicken breasts in skinny strips, drop them in a big bowl, drizzle with olive oil, toss in all the spices, salt, and pepper. Give it all a good mix so every piece gets coated
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Every time I grab heirloom tomatoes for Taco Night, they add a sugary kick that stands out. My daughter, the first time she helped chop, sneaked a few and said they're the tastiest bit.
Storing Tips
Stick the cooked chicken and bacon in separate, sealed containers in the fridge—they’ll keep fine for up to three days. I don’t add lettuce or shells til the last minute so everything stays crisp. Always wait to put your tacos together until you’re ready to chow down or the shells won’t stay crunchy.
Swap Outs
If you feel like a change, swap out the chicken for turkey breast if you want it lighter, or grab some crispy tofu for a meatless option. Any smoky bacon works or skip bacon to go pork-free. Both iceberg and romaine lettuce keep their crunch well. Want less dairy? Use Greek yogurt with herbs instead of ranch.
Ways To Serve
These are the main attraction at any Tex Mex night. Serve with corn salad or a bit of spicy black beans if you want something more. Some lime juice squeezed on top perks everything up, or slice up ripe avocado for a richer bite.
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About the Dish
Crunchy tacos got their start in Tex Mex kitchens, mixing Mexican eats with American ingredients. Adding bacon and ranch pulls in those Midwest flavors—think creamy dressing and smoky bites. Every time I make this, it feels like a little food adventure that brings everyone together.
Common Questions
- → How can I make sure my taco shells stay nice and crunchy?
Pop the shells in the oven just before you put them together, so they stay crisp. Don’t fill them with too much stuff or they’ll get soggy fast.
- → Can I toss in a different cheese instead of cheddar?
Of course! Try pepper jack, Monterey Jack, or a shredded Mexican blend—whatever you love works here.
- → Is it okay to cook the chicken before time?
Sure thing, just cook the chicken first and warm it up gently later to save yourself some work and still get great taste.
- → Which herbs taste good sprinkled on top?
Chop up some parsley for a fresh, subtle twist, or go with cilantro if you’re after something bright and zesty.
- → How could I make these tacos a bit lighter?
Swap in grilled chicken breasts, turkey bacon, or a skinny ranch to shave off calories but still keep the flavor popping.
- → Can I switch up the ranch sauce?
Add a little hot sauce, chop in some jalapeños, or grate a little lime zest into the ranch for some extra kick and a fresh spin.