Chicken Tacos with Chipotle Ranch Dressing
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 8 tacos
Growing up, my mom made tacos with ground beef and taco seasoning on a regular basis. It was a very simple spread and sometimes it’s just what I am craving. My mom used the crispy, hard shells and she would put out bowls of cheddar cheese, lettuce, chopped tomatoes, and sour cream and let us build our own. Her take didn't involve beans, except the occasional refried option and there was no cilantro, avocado, or lime juice in sight. I’m substituting chicken for ground beef here but this Americanized version of tacos reminds me of home and being a kid and sometimes that is just perfect.
Chicken Ingredients
12 ounces chicken (3 boneless, skinless breasts), thawed
1 tablespoon olive oil
1 tablespoon coarse kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Corn Ingredients
1 cup frozen white corn
⅓ cup red pepper, diced
2 tablespoons jalapeno, diced
2 green onions, chopped, white parts discarded
⅓ cup cilantro, chopped
juice from ½ lime
½ teaspoon fine sea salt
¼ teaspoon freshly cracked black pepper
Ingredients for Serving
8 corn tortillas, medium-sized, roughly 5.5” x 5.5” each, warmed
limes, cut into wedges
cilantro leaves
radish, sliced
lettuce, shredded
Chipotle Ranch Dressing (store-bought)
shredded cheese
Chicken Preparation
Heat oven to 425° degrees F.
In a small baking dish, combine chicken, olive oil, salt, pepper, garlic powder, and onion powder. Toss to coat and bake in the oven for 15 minutes. Turn the broiler on high. Broil for 3 more minutes.
Remove from the oven, transfer to a cutting board, and set aside to rest.
Corn Preparation
Heat a cast-iron skillet on high heat.
Add corn, stirring frequently. As kernels begin to char, they will begin to pop. Continue to stir until all kernels are charred. Remove from heat and transfer to a bowl.
Add pepper, jalapeno, green onion, cilantro, lime juice, salt, and pepper, and stir to combine. Let sit for 20 minutes or more to marinate.
To Serve
Serve chicken with tortillas, chipotle ranch, corn, radish slices, shredded lettuce, cheese, cilantro, and lime wedges.
