Mexican-Spiced Chicken Tacos

with Butter Lettuce Salad & Ranch Dressing

25 MIN

4 Servings

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From the Test Kitchen

These quick-cooking tacos feature spiced chicken piled with a quick cabbage slaw, which gets dynamic flavor from tangy- sweet pickled peppers. It’s all served with a simple, refreshing salad topped with crispy fried onions.

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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
8 Flour Tortillas
1 head Butter Lettuce
½ lb Shredded Cabbage
½ lb Grape Or Cherry Tomatoes
2 Tbsps Grated Cotija Cheese
½ cup Sour Cream Or Mexican Crema
3 Tbsps Ranch Dressing
⅓ cup Crispy Onions
1 Tbsp Red Wine Vinegar
2 Tbsps Pickled Peruvian Peppers
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the slaw:

If you prefer to use the oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. In a medium bowl, combine the cabbage, vinegar, peppers, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

2 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.

3 Make the salad:

While the chicken cooks, wash and dry the tomatoes and lettuce. Halve the tomatoes; place in a large bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Cut off and discard the root end of the lettuce; separate the leaves. Add to the bowl of seasoned tomatoes. Just before serving, add the ranch dressing. Toss to coat and season with salt and pepper to taste.

4 Warm the tortillas:

While the chicken continues to cook, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, sour cream or crema, cooked chicken, slaw, and cheese. Serve the tacos with the salad on the side. Garnish the salad with the crispy onions. Enjoy!