Skillet Chicken Tacos


The ranch marinade gives these classic chicken tenders an extra layer of flavor.

Skillet Chicken Tacos
Serves: 3-4 servings
  • Chicken
  • 1 cup buttermilk ranch dressing
  • 12 chicken tenderloins (about 11⁄2 pounds)
  • 2 tablespoons olive oil
  • Slaw
  • Juice of 1 lime
  • 1⁄4 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1⁄2 teaspoon kosher salt
  • 4 cups shredded purple cabbage
  • 2 cups shredded green cabbage
  • 1 jalapeño, seeded and minced
  • 1⁄2 cup chopped fresh cilantro
  • Flour tortillas, avocado slices, lime wedges, and Cumin Sour Cream (recipe follows), to serve
  1. For chicken: Place ranch dressing in a resealable plastic bag. Add chicken; seal bag, turning to combine. Refrigerate at least 4 hours or overnight.
  2. Preheat oven to 200°. In a 12-inch cast-iron grill pan, heat oil over medium- high heat. Add chicken; cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer chicken to a baking sheet, and place in preheated oven.
  3. For slaw: In a small bowl, whisk together lime juice, mayonnaise, sour cream, honey, vinegar, and salt. In a large bowl, combine cabbage, jalapeño, and cilantro. Add dressing; toss to combine. Serve chicken and slaw with tortillas, avocado, and Cumin Sour Cream.

Cumin Sour Cream
Serves: Makes 1 Cup
  • 1 cup sour cream
  • 1⁄2 lime, juiced
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cumin
  1. In a small bowl, whisk together all ingredients until combined.




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