Chicken Bacon Ranch Tacos
These chicken bacon ranch tacos combine crispy fried chicken strips, seasoned bacon, melted Monterey Jack cheese, and fresh vegetables topped with ranch dressing for a quick, satisfying meal.
These chicken bacon ranch tacos combine crispy fried chicken strips, seasoned bacon, melted Monterey Jack cheese, and fresh vegetables topped with ranch dressing for a quick, satisfying meal.
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Preheat your oven to 425°F (220°C).
Coat each strip of bacon thoroughly in the seasoned coating mix.
Arrange the coated bacon strips in a single layer on a parchment-lined baking sheet.
Bake for about 15 minutes, or until crispy.
While the bacon is cooking, arrange the tortillas in a taco holder on a separate baking sheet.
Fill each tortilla with cooked fried chicken strips.
Once the bacon is cooked, add a few strips to each taco.
Sprinkle a generous amount of shredded Monterey Jack cheese over each taco.
Place the tacos under the broiler for a few minutes until the cheese is melted and bubbly.
Carefully remove the tacos from the oven.
Top with a dill pickle spear, sliced avocado, sliced tomato, and shredded lettuce.
Drizzle with ranch dressing and serve immediately.
Store assembled tacos in an airtight container in the refrigerator for up to 2 days; reheat fried chicken in a 350°F oven for 5–7 minutes before serving to restore crispness.
Cook bacon strips in a skillet over medium heat until crispy, about 8–10 minutes, then chop or crumble before adding to tacos.
Prepare fried chicken, bacon, and toppings separately up to 1 day ahead. Assemble tacos just before serving to keep tortillas soft and toppings fresh.
Cheddar, Pepper Jack, or a mild blend cheese work well as substitutes and offer similar melting qualities.
This recipe makes 3 tacos (using 3 flour tortillas). Scale up by doubling each ingredient for 6 tacos.
