Crispy Chicken Tacos with Cotija & Cilantro Lime Ranch

April 26, 2020

Would you eat these with a fork or dig in with your hands? 
 
We love cutting them in half and using our hands to dip them in the cilantro lime ranch. 
 
The chicken is warm and full of flavor …then you add in the cooling ranch. It’s always a good idea. The crunchy and crispy tortilla shells are a perfect bite – my kids loved eating them since they “crunched” when they bit down into them. 

Double the spice blend to keep for later.

The spice blend is easy to put together – everything is a 1/2 teaspoon SO easy to remember.

They are all pantry staples and 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.

Some other tasty taco recipes to try out.

Honey Chipotle Baked Tacos with Lime Avocado Salsa

Smoky Chicken Fajita Tacos with Scallion Cream

Sheet Pan Honey Chile Chicken & Sweet Red Pepper Tacos

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Crispy Chicken Tacos with Cotija and Cilantro Lime Ranch

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Author: White Sparrow
Total Time: 25 minutes
Diet: Gluten Free

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Description

Extra crispy tacos with tender chicken and the best cilantro lime ranch to dip.

Ingredients

Scale

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

Cilantro Lime Ranch Dip (inspired by 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

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Instructions

Preheat your oven to 425F.
In a medium sized mixing bowl, add the cut up chicken, all the spices, salt and pepper. Toss with a wooden spoon to combine and coat the chicken.
Heat a heavy duty pan over high heat. Add the olive oil and the chicken. Spread out and let cook until they are browned on one side. Flip over and cook until all the chicken is fully cooked. Turn the heat off. Add the enchilada sauce, all the cotija cheese (except 1 tablespoon) and all the cilantro (except 1 tablespoon). Toss to combine everything.
Warm the tortillas in the microwave or oven until you can use them and 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 and cook for another 5-6 minutes or until crispy brown.
Remove from the oven. Sprinkle with the remaining cotija cheese and 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.