SRIRACHA RANCH CHICKEN STRIP TACOS
Crunchy tacos shells filled with chicken strips, ranch dressing, sriracha hot sauce and cheddar cheese.
Provided by Shelby D.
Categories Mexican
Time 15m
Yield 1 Taco, 1 serving(s)
Number Of Ingredients 6
Steps:
- Add oil to non stick skillet.
- Medium high heat until oil is hot.
- Cook the tortilla until crispy , fold into taco shape.
- Use the same oil to cook the chicken strips, following the instructions on the package.
- Assemble the chicken, sauces and cheese into the taco shell.
- Enjoy!
Nutrition Facts : Calories 124.9, Fat 8.4, SaturatedFat 1.3, Cholesterol 5, Sodium 174.9, Carbohydrate 11.7, Fiber 1.6, Sugar 0.6, Protein 1.5
CHICKEN RANCH TACOS
Make and share this Chicken Ranch Tacos recipe from Food.com.
Provided by mrose75
Categories Chicken
Time 35m
Yield 10 tacos
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees.
- Heat taco shells in oven as directed on package.
- Meanwhile, in a medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High for 2 to 3 minutes or until hot. Stir in 1/2 cup of the ranch dressing.
- Spoon warm chicken mixture into heated taco shells.
- Top with lettuce, tomato, cheese and green onion.
- Drizzle with additional ranch dressing if desired.
Nutrition Facts : Calories 239.5, Fat 15.5, SaturatedFat 4.9, Cholesterol 47.3, Sodium 287, Carbohydrate 10.1, Fiber 1, Sugar 0.9, Protein 14.6
CROCKPOT CHICKEN RANCH TACOS
Make and share this Crockpot Chicken Ranch Tacos recipe from Food.com.
Provided by memaw 2
Categories Poultry
Time 3h35m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 8
Steps:
- place breasts in crock pot add remaining ingredients except toppings cook on low 3 hours remove chicken and shread return to pot cook 1/2 hour longer make tacos as you like.
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4.6/5 (8)合計時間 2 時間カテゴリ Dinner, Lunch, Snackカロリー 576 (1 人分)
- In a resealable container combine the Sriracha, rice vinegar, minced garlic and grated ginger. Slice the chicken breasts diagonally into 6 strips each and mix to coat in the Sriracha marinade. Cover the container with the marinade and chicken and refrigerate for at least 1 hour.
- Preheat your oven to 400 degrees. Set up your dredging station by getting three bowls. Fill the first with the all-purpose flour, in the second whisk the egg and 1 Tbsp of water and in the third bowl place the panko bread crumbs. Also get a clean plate or dish ready to hold the breaded chicken strips.
- Taking one chicken strip from the marinade at a time, wipe off the excess Sriracha then dip to coat in the flour, then the egg and lastly the panko crumbs. Make sure all surfaces of the chicken strip get covered with each. Gently place the breaded strip on the clean plate and move on to the next one. This is messy and your hands will get coated so make sure you won’t get interrupted before you begin.
- Once all of the strips are breaded, place them on a baking sheet lined with foil and bake for 20 minutes at 400 degrees. After 20 minutes, turn the oven on to broil and broil for about 5 minutes on each side. Watch the strips during the broiling process. When they get golden brown, pull them out, flip them and wait for the second side to get golden (about 5 minutes each side). Let the strips cool slightly before serving!
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