Crispy Chicken Bacon Ranch Tacos

Name: Crispy Chicken Bacon Ranch Tacos (Oven-Baked)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 oz bacon; 1 lb boneless, skinless chicken thighs, diced; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup shredded Colby Jack cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup green onions, chopped; 1/2 cup ranch dressing; 12-14 small flour tortillas; 1/4 cup vegetable oil, for brushing; 1/2 cup sour cream; 2 chipotle peppers in adobo sauce; 1/2 lime, juiced; 2 tbsp ranch seasoning mix; fresh cilantro, for garnish

These crispy chicken bacon ranch tacos deliver restaurant-quality crunch using a simple oven-baking method instead of deep frying. Loaded with seasoned chicken, bacon, melted cheese, and finished with a creamy chipotle ranch dipping sauce.

🌍American 🏷️Chicken tacos 🏷️Bacon 🏷️Ranch 🏷️Baked tacos Crispy tacos

🏷️

🏷️Cheesy

-0:00

createaplatewithdinaonTikTok

Total

40 min

Servings

12

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by createaplatewithdina

-0:00

createaplatewithdinaonTikTok

Ingredients

12 oz bacon
1 lb boneless, skinless chicken thighs, diced
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded Colby Jack cheese
1 cup shredded Monterey Jack cheese
1/2 cup green onions, chopped
1/2 cup ranch dressing
12-14 small flour tortillas
1/4 cup vegetable oil, for brushing
1/2 cup sour cream
2 chipotle peppers in adobo sauce
1/2 lime, juiced
2 tbsp ranch seasoning mix
fresh cilantro, for garnishoptional

17 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Arrange bacon strips on a foil-lined baking sheet and bake in the oven until crispy. Once cooked, chop into small pieces.
2
While the bacon bakes, cook the diced chicken in a skillet. Season with garlic powder, paprika, salt, and pepper. Cook until browned and cooked through.
3
In a large bowl, combine the cooked chicken, crispy bacon bits, shredded Colby Jack and Monterey Jack cheeses, chopped green onions, and ranch dressing. Mix until everything is well combined.
4
Brush one side of each small flour tortilla with vegetable oil.
5
Add a scoop of the chicken filling to the un-oiled side of each tortilla and fold it in half. Arrange the tacos on a large, foil-lined baking sheet.
6
Bake the tacos until they are golden brown and crispy. Halfway through the baking time, flip them over to ensure both sides get evenly crisped.
7
While the tacos are baking, prepare the dipping sauce. In a blender, combine the sour cream, chipotle peppers in adobo sauce, lime juice, and ranch seasoning mix.
8
Blend the sauce until it is smooth and creamy.
9
Remove the tacos from the oven. Garnish with fresh cilantro if desired, and serve immediately with the chipotle ranch dipping sauce.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice chicken thighs into uniform pieces so they cook evenly and crisp at the edges without drying out the centers.
Cook bacon until just crispy before mixing with chicken; overcooked bacon becomes brittle and difficult to distribute evenly.
Fill shells while the cheese is still warm so it melts slightly and holds the filling together without leaking.
Make the chipotle ranch dip while the shells bake to save time and keep all components hot.

Substitutions

Boneless, skinless chicken thighs → boneless, skinless chicken breasts (note: breasts dry out faster; reduce baking time by 2–3 minutes)
Colby Jack and Monterey Jack → Mexican blend or sharp cheddar (note: maintains similar melt and flavor)
Green onions → fresh cilantro or diced jalapeños (note: adds different brightness or heat)
Chipotle ranch → sriracha mayo or avocado crema (note: shifts profile from creamy-smoky to spicy or rich)

Storage & make-ahead

Store filled tacos in an airtight container in the refrigerator for up to 3 days; reheat in a 325°F oven for 8–10 minutes. Store shells and filling separately if keeping longer.