Chicken Bacon Tacos (Printable Version)
Crunchy tacos filled with tender chicken, crispy bacon, fresh veggies, cheddar, and a tangy ranch drizzle for a tasty snack.
# What You'll Need:
→ Assembly
01 -
6 crispy taco shells
02 -
1 cup shredded lettuce
03 -
1 medium tomato, chopped
04 -
1/2 cup shredded cheddar (totally optional)
05 -
A handful of chopped cilantro or parsley for topping
→ Chicken
06 -
2 skinless, boneless chicken breasts
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
1 tablespoon olive oil
10 -
Salt and pepper to your liking
11 -
1 teaspoon garlic powder
→ Bacon
12 -
4 bacon strips cooked crisp and chopped
→ Ranch Drizzle
13 -
1 tablespoon milk to thin (if you want)
14 -
Fresh cracked black pepper for seasoning
15 -
1/2 cup ranch dressing
# Step-by-Step Guide:
01 -
Get your skillet hot and cook the bacon until it's nice and crunchy. Lay it on paper towels to soak up the grease, then chop it up small.
02 -
Pop the taco shells in the oven and heat until they’re nice and crunchy, following the package directions.
03 -
Cut chicken breasts into thin strips. Toss 'em with olive oil, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
04 -
On medium-high heat, cook the chicken strips in a skillet for about 5 to 6 minutes each side until they're golden and done through. Set aside after cooking.
05 -
Build your tacos by layering shredded lettuce, hot chicken strips, chopped bacon, diced tomato, and cheese in each shell if you like.
06 -
If you want the ranch thinner, mix the dressing with milk. Drizzle it over your tacos, sprinkle with chopped herbs, and add some fresh cracked black pepper on top.
# Additional Notes:
01 -
For better taste, let the chicken soak up the spices for 10 to 15 minutes before you start cooking.