Living in the heart of Texas, you can’t help but see a taco where ever you turn! So I am learning to embrace the taco, filling soft shells with beautifully marinated chicken, fresh, crunchy slaw, and all my favorite topping like cheese and sour cream! Tacos are so versatile, you can literally make them with ANYTHING! Check out the quick smokey ranchero chicken tacos below, made with an easy packet marinade from my all time favorite, McCormick’s!
Smokey Chicken Ranchero Tacos
Marinated, shredded chicken breast cooked to tender perfection! Stuffed in soft, flour tortillas with a fresh, crunchy slaw on top! Beat that for a delicious weeknight dinner!
Marinate the Chicken.
In a bowl, mix marinade according to packet instructions. Once mix, add chicken to a large Ziploc bag and pour marinade over it. Let sit in fridge for 30 mins.
Cook the Chicken.
Preheat oven to 350 degrees. Place a skillet over medium high heat. Once pan begins to smoke a little, add olive oil. Next, lay chicken breast flat (skin down), sear for 3 mins on each side until golden brown. Place entire skillet with chicken inside oven to cook through for 8-10 minutes. Once juices run clear, allow chicken to rest for 5 mins, then shred!
Mix the slaw.
In a large bowl, add cabbage, carrots, onions, mayonnaise, and salt/pepper. Squeeze juice from half of lime over mixture and stir. Set aside
Brown the tortillas.
Place a large nonstick skillet over medium heat. Once pan is hot, place tortilla in skillet for 30-45 secs until golden brown on each side.
Build each Taco
Fill each tortilla with shredded chicken and slaw! Add other toppings like cheddar cheese and sour cream. Serve immediately!