Description
These Southwest Ranch Chicken Tacos are packed with juicy seasoned chicken, crisp lettuce, diced tomatoes, shredded cheese, and creamy ranch dressing, all tucked into soft flour tortillas for a quick and satisfying meal.
Ingredients
Scale
- 1 pound boneless skinless chicken, cut into small pieces
- 8 small flour tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar and Monterey Jack cheese
- 1/2 cup ranch dressing
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat.
- In a mixing bowl, combine the chili powder, cumin, garlic powder, paprika, salt, and black pepper. Add the chicken pieces and toss until evenly coated.
- Add olive oil to the hot skillet.
- Place the seasoned chicken in the skillet in a single layer.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden.
- Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Fill each tortilla with cooked chicken, shredded lettuce, diced tomatoes, shredded cheese, and a drizzle of ranch dressing.
- Serve immediately while warm.
Notes
- Warm the tortillas before filling so they stay soft and do not tear.
- Add the ranch dressing just before serving to keep the tacos from getting soggy.
- Freshly shredded cheese melts and tastes better than pre-shredded cheese.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4g
- Sodium: 760mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 82mg
Keywords: southwest ranch chicken tacos, chicken tacos, easy taco recipe, skillet chicken tacos, ranch chicken tacos, weeknight dinner