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Cheesy Chicken Bacon Ranch Tacos

Cheesy chicken bacon ranch tacos with crispy griddle tortillas and a ranch-seasoned chicken filling. Tender chicken, melty sharp cheddar, crunchy romaine, and tomatoes come together with a final ranch drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Cheesy chicken bacon ranch tacos
  • 1.5 lb chicken breast, sliced thin
  • 8 bacon, cooked and crumbled
  • 1 packet (1 oz) ranch seasoning mix, divided
  • 8 flour tortillas
  • 1.5 cup sharp cheddar, shredded
  • 1 cup romaine lettuce, shredded
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, diced
  • 2 tbsp olive oil
  • 1 Ranch dressing for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Cook the ranch chicken
  1. Season the sliced chicken breast with half the ranch seasoning mix. Heat olive oil in a cast iron skillet over medium-high and cook the chicken for 4-5 minutes per side until cooked through.
  2. Transfer the cooked chicken to a plate and rest briefly, then slice into smaller pieces. Reserve any juices from the skillet on the plate for the filling.
Griddle the crispy taco shells
  1. Fold each flour tortilla in half. Griddle the folded tortillas in the dry cast iron skillet over medium heat until crispy on both sides, 2-4 minutes total.
  2. Add a handful of shredded sharp cheddar into the fold area so it melts inside while the tortillas crisp. Cook just until the cheddar melts, about 30-60 seconds, then remove to a plate.
Assemble the tacos
  1. Fill each crispy taco shell with ranch chicken, crispy bacon, shredded romaine lettuce, cherry tomatoes, and diced red onion. Keep fillings evenly portioned so the shells stay crisp.
  2. Drizzle ranch dressing over the tacos. Dust with the remaining ranch seasoning mix and serve immediately.

Notes

Pro tip: for extra crisp shells, keep the skillet dry and don’t stack tortillas while they cool. Store assembled tacos un-dressed in separate components in the fridge up to 3 days; re-crisp tortillas in a dry skillet. Freezing isn’t recommended because tortillas lose texture when thawed. For a lighter option, use reduced-fat ranch dressing and reduced-fat cheddar while keeping the chicken and bacon seasoning the same.