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Cheesy Chicken Bacon Ranch Tacos

Cheesy Chicken Bacon Ranch Tacos with crispy griddle-folded flour shells and melty cheddar. Thin-sliced ranch chicken, crunchy bacon, and fresh toppings finished with a ranch drizzle and extra seasoning.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Cheesy ranch chicken bacon taco filling
  • 1.5 lb chicken breast Slice thin so it cooks quickly and stays tender.
  • 8 bacon Cook until crisp, then crumble.
  • 1 packet (1 oz) ranch seasoning mix Divide; use half for seasoning chicken and save the rest for dusting tacos.
  • 8 flour tortillas Fold in half and griddle until crispy.
  • 1.5 cup sharp cheddar Shred and aim for melting in the griddled shell.
  • 1 cup romaine lettuce Shred for easy taco filling.
  • 1 cup cherry tomatoes Halve for juicy bites.
  • 0.25 cup red onion Dice finely so it spreads evenly.
  • 2 tbsp olive oil Sear the ranch chicken.
  • 1 Ranch dressing For drizzling at serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the ranch chicken and prep toppings
  1. Season the thin-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, turning once.
  2. Transfer the cooked chicken to a plate to rest. Slice or shred as needed, then set aside while you crisp and assemble the tacos.
Crisp tortillas and melt cheddar
  1. Fold each flour tortilla in half. Griddle the folded tortillas in a dry cast iron skillet until crispy and browned on both sides, about 1-2 minutes per side, and add cheddar inside so it melts.
Assemble and finish
  1. Fill each crispy taco shell with ranch chicken, crumbled bacon, shredded romaine lettuce, halved cherry tomatoes, and diced red onion.
  2. Drizzle with ranch dressing and dust with the remaining ranch seasoning mix. Serve immediately while the shells are crisp and the cheese is melted.

Notes

For extra crunch, cook the bacon first and crumble it while warm. Store leftovers covered in the fridge up to 3 days; reheat chicken and shells separately (to keep tortillas crisp) and assemble fresh. Freezing isn’t recommended for the assembled tacos, but the chicken filling freezes up to 2 months. For a lighter option, use low-fat cheddar and a reduced-fat ranch dressing.