Description
These chicken bacon ranch tacos are a great weeknight dinner. On the table in under 20 minutes, family-friendly and super tasty!
Ingredients
Scale
- 2 tablespoons olive oil
- 8 flour tortillas (use corn for gluten-free option)
- 2 1/2 cups of rotisserie chicken (shredded)
- 2 large tomatoes (diced)
- 1 1/2 cups of iceberg lettuce (shredded)
- 8 slices bacon (cooked and chopped – I always microwave!)
- 1/4 cup of ranch dressing
- 1/3 cup sour cream
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
Instructions
-
Whisk together ranch dressing and sour cream in a small bowl.
-
Heat olive oil in a large sauté pan over medium-high heat, tilting the pan in every direction to make sure the entire surface is covered.
-
Fry tortillas, about 30 seconds each side (enough to brown them but not so long that they become crispy). Keep warm by covering each batch with a paper towel and layering on top of one another.
-
Top tortillas with chicken, cheese, tomatoes, avocado, bacon, lettuce and ranch sauce.
