These buffalo ranch chicken tacos are topped with homemade pico de gallo and a buffalo ranch sauce, great for taco night.
Course Main Dish
Cuisine American
Keyword easy meals
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 8tacos
Equipment
food processor for the pico de gallo
Ingredients
Chicken for tacos
8flour tortillas, fajita size
3boneless, skinless chicken breastspounded thin
2tablespoonscreole seasoning
2tablespoonsavocado oil or vegetable oil
1cupCotija cheesecrumbled
Pico de gallo
2Roma tomatoes
1jalapenoremove top and seeds
1limejuiced
1smallred onion
1cupcilantro
1/2teaspooncumin
Buffalo Ranch
1/2cupbuffalo sauce
1/2cupranch dressing
Instructions
Chicken for tacos
Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.
3 boneless, skinless chicken breasts
Heat the oil in a pan, then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side for 4-6 minutes.