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Cheesy Chicken Bacon Ranch Tacos

Cheesy chicken bacon ranch tacos with crispy folded flour shells filled with ranch-seasoned chicken, cheddar, and crunchy toppings. Cook the chicken in olive oil, griddle the tortillas until crisp, then finish with a ranch drizzle and a dusting of seasoning.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and ranch
  • 1.5 lb chicken breast Sliced thin.
  • 2 tbsp olive oil For cooking the chicken.
  • 1 packet (1 oz) ranch seasoning mix Divided; use half for seasoning and half for dusting.
Tacos
  • 8 bacon Cooked and crumbled (strips).
  • 8 flour tortillas Folded and griddled until crispy.
  • 1.5 cup sharp cheddar Shredded; helps cheese-melt in the shell.
  • 1 cup romaine lettuce Shredded.
  • 1 cup cherry tomatoes Halved.
  • 0.25 cup red onion Diced.
  • 1 ranch dressing For drizzling over the assembled tacos.

Equipment

  • 1 cast iron skillet

Method
 

Cook the ranch chicken
  1. Season the sliced chicken breast with half of the ranch seasoning mix, coating both sides evenly.
  2. Heat olive oil in a cast iron skillet over medium-high heat, then cook the chicken 4-5 minutes per side until cooked through.
  3. Remove the chicken to a plate and rest briefly, then slice any thicker pieces so it’s ready for taco filling.
Make crispy cheddar taco shells
  1. Fold each flour tortilla in half.
  2. Griddle the folded tortillas in a dry cast iron skillet until crispy on both sides and cheddar melts inside, turning as needed so they brown evenly.
Assemble and finish
  1. Fill each crispy taco shell with ranch chicken, crumbled bacon, shredded romaine lettuce, cherry tomatoes, and diced red onion.
  2. Drizzle with ranch dressing, then dust with the remaining ranch seasoning mix.

Notes

Pro tip: keep the tortillas dry in the skillet so the edges get truly crisp—add cheddar so it melts inside during griddling. Store assembled tacos covered in the fridge up to 2 days; for best crunch, store toppings separately and re-crisp shells in a dry skillet. Freezing isn’t recommended for crispy shells. For a lighter option, use reduced-fat cheddar and low-fat ranch dressing.