Bacon Chicken Tacos (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
Salt and pepper, toss on as much as you like
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1 tablespoon olive oil
06 -
2 chicken breasts, boneless and skinless
→ Bacon
07 -
4 bacon strips, fried crispy and crumbled up
→ Assembly
08 -
1/4 cup chopped fresh parsley or cilantro, your call
09 -
1/2 cup cheddar cheese, shredded (if you want)
10 -
1 medium tomato, chopped into pieces
11 -
1 cup lettuce, shredded
12 -
6 super crunchy taco shells
→ Ranch Drizzle
13 -
Fresh black pepper, crack it over at the end
14 -
1 tablespoon milk (totally optional, if you wanna thin it out)
15 -
1/2 cup ranch, bottled or homemade
# Step-by-Step Directions:
01 -
Mix together your ranch and splash in some milk if you want it more runny. Pour that over every taco. Sprinkle fresh herbs and a bit of black pepper on top as a last touch.
02 -
Start with some lettuce in the bottom of every shell. Add in your chicken slices while they're warm, then toss in those bacon crumbles and some tomato pieces. If you’re feeling cheesy, sprinkle some on at the end.
03 -
Pop taco shells in the oven—just follow directions on the box—until they’re nice and crispy.
04 -
Grab a pan—use the one from earlier or a clean one. Fry up those bacon strips until they’re really crispy. Move them to paper towels and once cooled, chop ‘em up.
05 -
Throw chicken strips in your hot skillet (medium-high heat works best) and cook them about 5 to 6 minutes on each side. They should turn golden and be cooked all the way through. Set aside.
06 -
Cut your chicken breasts into skinny pieces. Drop them in a bowl with olive oil, smoked paprika, garlic powder, onion powder, plus as much salt and pepper as you like. Mix everything to coat.
# Helpful Notes:
01 -
Want even more flavor? Let your chicken soak in the seasoning mix for 10 to 15 minutes before cooking.