Elevate Taco Night with Chicken Bacon Tacos (Print version)
Juicy chicken cooked in bacon drippings, tucked into warm tortillas with crisp bacon, lettuce, tomato, cheese, and ranch-lime drizzle.
# Ingredients:
For the chicken and bacon
01 -
6 slices bacon, chopped
02 -
1 1/4 lb (565 g) boneless skinless chicken breast or thighs, cut into 1/2-inch pieces
03 -
2 tablespoons taco seasoning
04 -
1/3 cup (80 ml) water
05 -
1 tablespoon lime juice
For the tacos
06 -
8 small flour or corn tortillas
07 -
1 1/2 cups (90 g) shredded lettuce
08 -
1 cup (115 g) shredded cheddar or Mexican blend cheese
09 -
1 cup (150 g) diced tomatoes
10 -
2 green onions, thinly sliced
11 -
1/4 cup chopped cilantro, optional
For the ranch-lime drizzle
12 -
1/2 cup (120 ml) ranch dressing
13 -
1 tablespoon lime juice
14 -
1-2 teaspoons hot sauce, optional
# Instructions:
01 -
Cook the chopped bacon in a large skillet over medium heat for 8-10 minutes, stirring often, until crisp. Transfer to paper towels and leave 1 tablespoon of bacon drippings in the skillet.
02 -
Pat the chicken dry and toss it with the taco seasoning. Add the chicken to the skillet with the bacon drippings.
03 -
Cook over medium-high heat for 5-7 minutes, stirring occasionally, until browned at the edges and cooked through to 165°F.
04 -
Add the water and simmer for 1-2 minutes until the seasoning turns glossy and coats the chicken. Stir in 1 tablespoon lime juice.
05 -
Stir together ranch dressing, lime juice, and hot sauce in a small bowl. Taste and add more lime if you want it sharper.
06 -
Warm the tortillas in a dry skillet for 15-20 seconds per side, or wrap in a damp towel and microwave for 30 seconds.
07 -
Fill each tortilla with chicken, lettuce, cheese, tomatoes, bacon, green onions, cilantro, and ranch-lime drizzle. Serve immediately.
# Good to know:
01 -
Best served right after assembly so the bacon stays crisp.
02 -
Chicken should reach 165°F for food safety.
03 -
Use corn tortillas and gluten-free taco seasoning for a gluten-free version.