Sriracha Ranch Chicken Strip Tacos Recipes
RANCH CHICKEN TACOS
A great change from regular Mexican style tacos. A cool summer dinner, made quick with leftover rotisserie chicken. Naturally you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos.
Provided by Joan Dredge
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
- Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
- Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 40.3 g, Cholesterol 101.3 mg, Fat 49 g, Fiber 8.7 g, Protein 30.7 g, SaturatedFat 15.3 g, Sodium 1419 mg, Sugar 4.9 g
CHICKEN RANCH TACOS
Put a creative spin on traditional tacos with this terrific, tangy chicken-ranch recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Heat taco shells in oven as directed on box.
- Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
- Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.
Nutrition Facts : Calories 500, Carbohydrate 23 g, Cholesterol 105 mg, Fat 4, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 3 g, TransFat 2 1/2 g
CHICKEN RANCH TACOS
Provided by Food Network
Time 25m
Yield 5 servings
Number Of Ingredients 10
Steps:
- 1. Heat oven to 325° F. Heat taco shells in oven as directed on box.
- 2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
- 3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.
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
EASY CHICKEN RANCH TACOS RECIPE
Just a few ingredients for this easy, delicious dinner!
Provided by Elyse Ellis
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-high heat.
- Add cooked chicken and warm it for a few minutes.
- Sprinkle on the whole package of dry taco seasoning. Do not add any water! Heat for 5-7 minutes until all heated through and taco seasoning sticks to the chicken.
- Add ranch dressing, heat an additional 2-3 minutes to warm through.
- Serve in taco shells and top with shredded cheddar cheese, shredded lettuce and ranch dressing, if desired.
Nutrition Facts : Calories 427 kcal, Carbohydrate 13 g, Protein 18 g, Fat 34 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 69 mg, Sodium 935 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CRISPY BAKED PANKO SRIRACHA CHICKEN STRIPS
Make and share this Crispy Baked Panko Sriracha Chicken Strips recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.
- When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
- Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
- Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
- Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.
- Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.
Nutrition Facts : Calories 738.1, Fat 27.1, SaturatedFat 7.6, Cholesterol 238.3, Sodium 1316.8, Carbohydrate 60.8, Fiber 2.9, Sugar 15.7, Protein 59.5
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