Ranch Chicken Tacos
Makes about 10 soft chicken tacos. If you're in a hurry, you can make this recipe without the marinade.
Servings: 5
Calories: 186kcal
Ingredients
Quick Marinade (Optional)
- 1/8 cup extra virgin olive oil
- 2 Tbsp lime juice
- 1/4 tsp ground cumin
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
Chicken for Tacos
- 1 lb organic free-range chicken cut into small cubes
- 1 Tbsp extra virgin olive oil for cooking
- 1 Tbsp WML ranch seasoning
- About 5 Tbsp Cilantro Ranch Dressing
- 10 soft tortillas of your choice
Taco Topping Ideas
- Shredded/finely chopped green lettuce
- Shredded cheese
- Avocado cubed
- Tomato cubed
Instructions
*Optional-Marinade Chicken
- In a small bowl combine all marinade ingredients and whisk
- Add chicken to a large ziplock bag along with marinade, squeeze bag tight while closing bag to remove as much air from bag as possible and disperse marinade by squeezing sides of the bag till chicken coated.
- Marinade chicken in refrigerator 30 mins to 1hr.
- Heat a skillet over medium high heat, then add olive oil.
- Once pan and oil heated add chicken chunks to pan and cook chicken about 5 minutes, stirring occasionally.
- Once chicken cooked completely, add the ranch seasoning and cook another minute or 2, making sure all pieces coated. (no water necessary)
- Set aside chicken and warm your tortillas.
- Add chicken and taco toppings to each warmed tortilla and drizzle Cilantro Ranch Dressing to each taco as well.
- Enjoy!
Notes
Nutrition facts do not include tortillas and taco toppings aside from ranch chicken and dressing.
Nutrition
Serving: 2tacos | Calories: 186kcal | Carbohydrates: 2g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 447mg | Potassium: 345mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.5mg