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Cheesy Chicken Bacon Ranch Tacos

Cheesy chicken bacon ranch tacos with crispy griddled tortillas, tender ranch-seasoned chicken, and melty cheddar. Loaded with bacon, fresh romaine, tomatoes, and red onion, then finished with a ranch drizzle and seasoning dusting.
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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 strips cooked and crumbled
  • 0.5 oz ranch seasoning mix half used to season chicken; remaining used for dusting
  • 8 flour tortillas folded in half and griddled
  • 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
  • 0.25 cup 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.
  2. Heat the olive oil in a cast iron skillet over medium-high heat, then cook the chicken for 4-5 minutes per side until cooked through, turning once.
  3. Rest the chicken off the heat for 2 minutes, then slice into bite-size pieces.
Crisp and melt the tortillas
  1. Fold each flour tortilla in half.
  2. Griddle the folded tortillas in the dry skillet over medium heat until crispy on both sides and cheddar melts inside, about 1-2 minutes per side.
Assemble and finish
  1. Fill each crispy taco shell with the ranch chicken, bacon, romaine lettuce, cherry tomatoes, and diced red onion.
  2. Drizzle with ranch dressing, then dust with the remaining ranch seasoning mix.

Notes

For extra crunch, griddle the folded tortillas just until both sides are deeply golden, and add cheddar so it melts inside rather than falling out. Store leftover chicken and toppings separately in airtight containers in the fridge for up to 3 days; assemble right before eating. Freezing is not recommended for assembled tacos, but cooked chicken can be frozen up to 2 months. For a lighter option, use low-fat ranch dressing and reduced-fat cheddar.