• Katherine Arthurs

Crispy Chicken Tacos with Cotija + Cilantro Lime Ranch

Would you eat these with a fork or dig in with your hands?

We love cutting them in half + using our hands to dip them in the cilantro lime ranch.

The chicken is warm + full of flavor ...then you add in the cooling ranch. It's always a good idea. The crunchy + crispy tortilla shells are a perfect bite - my kids loved eating them since they "crunched" when they bit down into them.

The spice blend is easy to put together - everything is a 1/2 teaspoon SO easy to remember. They are all pantry staples + quick to find a your local grocery store, if needed. I made these mild, since I was feeding our whole family - add in some chili flakes, hot sauce or even some chipotle powder to add more heat.

These would be great for a party, an early Sunday nights dinner...HECK any day of the WEEK!

Crispy Chicken Tacos with Cotija + Cilantro Lime Ranch

8 boneless skinless chicken thighs, cut into small bite sized pieces

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon each salt + pepper

1/2 cup red enchilada sauce

1/2 cup cotija cheese, crumbled

1/2 cup fresh cilantro, chopped

10 - 12 corn tortillas

1 tablespoon olive oil, plus more

your favorite salsa

1 lime, quartered

Preheat your oven to 425F.

In a medium sized mixing bowl, add the cut up chicken, all the spices, salt + pepper. Toss with a wooden spoon to combine + coat the chicken.

Heat a heavy duty pan over high heat. Add the olive oil + the chicken. Spread out + let cook until they are browned on one side. Flip over + cook until all the chicken is fully cooked. Turn the heat off. Add the enchilada sauce, all the cotija cheese (except 1 tablespoon) + all the cilantro (except 1 tablespoon). Toss to combine everything.

Warm the tortillas in the microwave or oven until you can use them + they won't break apart. Using one tortilla at a time, dot it with 1/2 teaspoon or so of olive oil. With your fingers, coat the back side of the tortilla. Add about 1 - 1 1/2 tablespoons of the chicken mixture into the center of the tortilla. Roll up with the olive oil rubbed side on the outside. Place on a baking sheet with the seam sides facing down. Repeat this process until all the chicken is used.

Bake for 8 minutes on the first side. Flip each of the tacos over + cook for another 5-6 minutes or until crispy brown.

Remove from the oven. Sprinkle with the remaining cotija cheese + cilantro. Squeeze with fresh lime juice.

To serve, spoon over the cilantro ranch or serve on the side for dipping. Do this with your favorite salsa too.


Cilantro Lime Ranch Dip

Recipe adapted from Half Baked Harvest

1 cup plain greek yogurt

3/4 cup fresh cilantro, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

juice from 2 limes

1/2 teaspoon salt

Mix everything together in a small bowl.

Spoon the ranch over the tacos or serve some on the side for dipping.

*Tip: Arrange the tacos all around the baking sheet so they aren't touching. This will help them get crispy on all sides.

*Using chicken breasts if you want. I didn't have any, so I used what I had.