Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

 Recipe From: Laura

Soooo who needs a recipe for tacos?  Ummm hi... let me tell ya.....after one try of these babies, you'll understand why this is your new go-to taco recipe.   I never thought to bake a taco! Who knew?!   Oh man, these tacos are absolutely heavenly! The creamy cilantro lime ranch sauce is a must.  Lovin' the smoky chipotle flavor, the crunchy, cheesy goodness, loaded with all the favorite taco toppings.  Enjoy!

 A couple things..... drain all the extra water from the meat or it makes the shell soggy and breaks apart & you'll end up with a tostada. :)  Also, be sure to line the cookie sheet with parchment paper so the cheese from the tacos doesn't stick to the pan, thus breaking the taco.  The ranch sauce makes a lot so you could easily half it and be fine. 

Ingredients: 

2 tablespoons extra virgin olive oil

1 pound ground chicken, beef, or turkey

1 yellow onion, chopped

2-3 teaspoons chipotle chili powder,

2 teaspoons smoked paprika

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/4-1/2 teaspoon crushed red pepper, use to your taste

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/4 cup fresh cilantro, chopped

12 hard shell tacos

2 cups shredded Mexican cheese

CILANTRO LIME RANCH

1 cup sour cream or plain Greek yogurt

3/4 cup fresh cilantro, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup pickled jalapeños, chopped + 2 tablespoons brine***

juice from 2 limes

1 teaspoon kosher salt

Taco toppings--Avocado, Tomatoes, Lettuce, Cilantro, Red Onion

1. Preheat the oven to 425 degrees F.  

2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10  minutes.  Drain liquid. Remove from the heat and stir in the cilantro. 

3. Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted. 

4. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.   5. Serve the tacos topped with ranch, avocado, red onion, and any other desired toppings.

***The pickled jalapenos did not make the ranch sauce spicy like I thought it would.  It actually enhanced the flavor so be sure to include those jalapenos & brine.  :)