The ranch marinade gives these classic chicken tenders an extra layer of flavor.
Skillet Chicken Tacos
Serves: 3-4 servings
Ingredients
- Chicken
- 1 cup buttermilk ranch dressing
- 12 chicken tenderloins (about 1½ pounds)
- 2 tablespoons olive oil
- Slaw
- Juice of 1 lime
- ¼ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- ½ teaspoon kosher salt
- 4 cups shredded purple cabbage
- 2 cups shredded green cabbage
- 1 jalapeño, seeded and minced
- ½ cup chopped fresh cilantro
- Flour tortillas, avocado slices, lime wedges, and Cumin Sour Cream (recipe follows), to serve
Instructions
- For chicken: Place ranch dressing in a resealable plastic bag. Add chicken; seal bag, turning to combine. Refrigerate at least 4 hours or overnight.
- 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.
- 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
Ingredients
- 1 cup sour cream
- ½ lime, juiced
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
Instructions
- In a small bowl, whisk together all ingredients until combined.
You did not put the cumin sour cream recipe in the article.
Hi Cindy, thanks for pointing that out. It should be added now. Enjoy!