Me oh my! These tacos were so good!!
If you’ve read my blog for anytime now, you know that I’m a big fan of putting corn into recipes. I’m not one to just eat corn on the cobb…but corn in a recipe? Now, that’s something that gets me excited! On this particular evening, I made chicken tacos with a creamy cilantro lime jalapeno ranch sauce inside. Now, I took the ribs and seeds out of my jalapeno so that it wasn’t too spicy for my kids, but if you want a bigger kick, just keep that jalapeno intact. I served mine in crunchy shells, but of course, you could serve yours in flour tortillas too. This recipe is all about assembling. You’re going to take all of your ingredients, mix them together in a bowl and add to your taco shells. It’s really like a dip inside of a taco shell 🙂 .
So, so, so good!
This recipe makes 8 tacos.
1½ pounds of cooked and shredded chicken (click HERE to see my Perfect Chicken Method)
the juice and zest of one lime
2 tablespoons chili powder
1 jalapeno (ribs and seeds removed for less heat), chopped
1 cup of your favorite Ranch dressing
2 cups of fresh or frozen corn (bring the corn to room temp if it’s frozen)
1 (10 oz) can of Rotel tomatoes, drained
1 red onion, chopped
a handful of cilantro, chopped for garnish
8 crunchy taco shells, lightly toasted in the oven
In a large mixing bowl, add in your cooked and shredded chicken (ours was hot right out of the slow cooker per my Perfect Chicken Method) with the zest and juice of one lime, chili powder, chopped jalapeno, Ranch dressing, corn, Rotel and onions. Toss all of this together. You could really stop right here and just eat it as a dip! Or you can fill your taco shells with this mixture and then garnish each taco with chopped cilantro and serve.
Loads and loads of flavor in each taco!