There’s something about tacos that always brings my family together, especially when we’re looking for a quick yet delicious dinner. I remember the first time I tried making these Chicken Bacon Ranch Tacos, it was a hit! My kids were excited because they love anything with bacon, and my husband, well, he’s a ranch fanatic. It’s a fun way to switch things up on taco night without too much effort.
One of my favorite things about this recipe is how easy it is to customize. Sometimes, if I’m short on time, I use store-bought rotisserie chicken, and it still turns out great. The combination of crispy bacon and creamy ranch makes every bite irresistible. These tacos have become a regular weeknight meal, especially when we’re craving something comforting but don’t want to spend hours in the kitchen.
If you’re looking for something that’s simple, flavorful, and guaranteed to be a crowd-pleaser, give these Chicken Bacon Ranch Tacos a try. Whether you’re cooking for your family or hosting friends, these tacos are sure to satisfy!
Making Chicken Bacon Ranch Tacos
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Ingredients
- 1 pound boneless, skinless chicken breast halves
- 1 cup shredded lettuce
- ¼ cup Ranch Dressing, or to taste
- 2 plum tomatoes, chopped and seeded
- 3 tablespoons chopped red onions
- 6 (6 inch) flour tortillas
- 6 slices bacon, chopped
- ½ cup shredded Pepper Jack cheese
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon garlic salt
- 2 tablespoons smoked paprika
Directions
Heat your outdoor grill to medium-high and lightly oil the grates.
Cook the bacon in a skillet over medium heat, stirring occasionally, until crispy. Drain on paper towels.
Mix together the onion powder, oregano, garlic salt, and smoked paprika in a small bowl. Rub this seasoning mixture all over the chicken breasts.
Grill the chicken for about 8-10 minutes on each side, until the internal temperature reaches 165°F. Remove from the grill and let rest before slicing.
While the chicken is resting, warm the tortillas on the grill for about 20-30 seconds per side.
To assemble, layer the grilled chicken slices in the warm tortillas. Top with shredded lettuce, red onion, tomatoes, and shredded cheese. Drizzle with Ranch dressing and sprinkle the bacon on top. Serve immediately and enjoy!
Storing Suggestion
To store leftover ingredients, keep the chicken and bacon in an airtight container in the refrigerator for up to 3 days. Store the toppings separately to maintain their freshness, and reheat the chicken and bacon before assembling more tacos.
Cooking Tips
If you prefer, swap the chicken breast for chicken thighs for a juicier option. You can also cook the chicken on a stovetop grill pan if an outdoor grill isn’t available. For a bolder flavor, marinate the chicken for at least an hour before grilling.
Serving Suggestions
Serve these tacos with a side of Mexican rice, beans, or chips and salsa for a complete meal. A cold glass of iced tea or a light beer pairs nicely with the smoky, spicy flavors of the dish.
Ingredient Substitutions
If you’re out of Pepper Jack cheese, swap it for cheddar or Monterey Jack. You can also use turkey bacon for a lighter option or substitute Greek yogurt mixed with herbs for the Ranch dressing.
Seasonal Variations
During the summer months, add grilled corn or fresh avocado slices for extra flavor and texture. In the winter, roast the tomatoes for a smoky, deep flavor that complements the grilled chicken.
Allergen Information
This recipe contains dairy (cheese, Ranch dressing) and gluten (flour tortillas). You can substitute gluten-free tortillas and use a dairy-free Ranch dressing alternative to make this recipe allergy-friendly.
FAQ
Can I use a different type of meat instead of chicken?
Yes, you can use beef, pork, or even shrimp as a substitute for chicken. Just adjust the cooking time accordingly to ensure the meat is cooked through.
How can I make this recipe spicier?
You can add diced jalapeños or a sprinkle of cayenne pepper to the seasoning mix for an extra kick. Spicy salsa or hot sauce can also be drizzled over the tacos for more heat.
What type of Ranch dressing works best?
Any Ranch dressing will work, but homemade or a high-quality brand can make a big difference in flavor. You can also try a spicy Ranch dressing for an extra twist.
Can I cook the chicken in advance?
Yes, you can grill the chicken ahead of time and store it in the fridge for up to three days. When ready to serve, reheat the chicken in a skillet or microwave before assembling the tacos.
How do I keep the tortillas from getting soggy?
To prevent soggy tortillas, grill them just before serving and keep the toppings separate until you’re ready to assemble. You can also place a small layer of lettuce between the chicken and tortilla to keep it from getting too moist.
Can I make these tacos dairy-free?
Absolutely! Substitute the shredded cheese with a dairy-free alternative and use a dairy-free Ranch dressing to make this recipe suitable for those with lactose intolerance.
Chicken Bacon Ranch Tacos
Ingredients
- 1 pound boneless, skinless chicken breast halves
- 1 cup shredded lettuce
- 1/4 cup Ranch Dressing or to taste
- 2 plum tomatoes chopped and seeded
- 3 tablespoons chopped red onions
- 6 flour tortillas 6-inch
- 6 slices bacon chopped
- 1/2 cup shredded Pepper Jack cheese
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon garlic salt
- 2 tablespoons smoked paprika
Instructions
- Preheat your outdoor grill to medium-high heat and lightly oil the grill grates.
- In a large skillet, cook the bacon over medium-high heat, turning occasionally, until it is evenly browned, about 10 minutes. Drain the bacon on paper towels.
- In a shallow bowl, mix together the smoked paprika, onion powder, oregano, and garlic salt. Rub this seasoning mix all over the chicken breasts.
- Grill the chicken on the prepared grill, cooking until it is no longer pink in the center and the juices run clear, about 10 minutes on each side. The internal temperature should reach 165 degrees F.
- Place the tortillas on the hot grill and warm them until lightly grilled, about 20 to 30 seconds on each side.
- Slice the grilled chicken and place it inside the warm tortillas. Add shredded lettuce, red onions, shredded cheese, and chopped tomatoes on top. Drizzle with Ranch dressing and sprinkle the crumbled bacon over everything. Serve immediately.
