Chicken Ranch Tacos – a delicious recipe with chicken thighs, canola oil, taco, dressing, shredded lettuce, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oil in skillet on medium heat.
2
Add chicken to skillet and cook until meat becomes white on both sides.
3
(flip over a few times to check and cook both sides)
4
when the chicken is white on both sides, dice the chicken using a knife and a fork.
5
(you can do this while still in the skillet cooking.)
6
cook until the chunks of chicken are no longer pink in the middle.
7
when chicken has no sign of pink color add taco seasoning, stir, and cook for another minute.
8
turned off chicken and 1/4 cup of ranch and stir.
9
heat taco shells in oven on a cookie sheet for 1 minute on 300.
10
take out taco shells and add meat to the shells.
11
add lettuce and shredded cheddar to each taco then top it off with a dollop of ranch dressing!
12
Enjoy!
502
kcal
Calories
37
g
Fat
1
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 boneless skinless chicken thighs, 4 tbsp canola oil, 1 envelope taco seasoning to taste, 1 ranch dressing, and more.
Yes, Chicken Ranch Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
