Tender chicken, tossed with the perfect blend of Mexican spices and served on a warm tortilla with fresh salsa and cool, homemade ranch.
We eat tacos nearly once a week at my house. We hold our Taco Tuesdays near and dear. There’s just no beating the convenience, the tastiness, or the crowd-pleasing factor of ground beef smileys (that’s a Friends reference, y’all).
But can I share a secret? I’m not a huge beef lover. I love tacos, and I enjoy a well-made hamburger every once in a while, but chicken is my jam. For months, each time I made regular tacos, I’d long for chicken.
I don’t really know why it took me so long to get around to making these. Mostly, I think, it was because I imagined the process would be laborious and not quite worth the effort. Part of the reason beef tacos are so popular is because they’re so easy. I thought making them with chicken would suck all the convenience out of the situation.
Turns out I was wrong. The chicken took even less hands-on time to prepare than ground beef or turkey. The quick salsa came together quickly and was the perfect snack to munch on while finishing the meal. And since I’ve been putting this homemade buttermilk ranch dressing on everything since I discovered it a couple months back, I decided to use it here, too.
The result is moist, flavorful chicken, shredded and with your favorite taco fixings. The salsa and ranch recipes are ones I’ve shared before here on the blog, but I’m including the recipes here for convenience’s sake. You can top your tacos with whatever you prefer, but I can’t recommend this recipe highly enough.