These were so easy to throw together, especially if you have chicken already cooked (but if not, just cook it up, anyway, and chop or shred it). They’d be a great dinner for a busy day. I found the recipe on Do You Smell That!!?
Mmm! Looking at this picture, now I want to make them again. 
As I typically do with anything Mexican-ish, I paired it with the Guacamole from my America’s Test Kitchen cookbook (best guac I’ve ever had – the first time I made it, I licked off the fork I used, and I was seriously tempted to just dig in again)…
I had some tomatoes to use up, so I also made some Pico de Gallo, with this quick recipe from Martha Stewart.
Chicken Ranch Tacos
Ingredients
- 3 cups cooked chicken, cut up
- 1 pkt. taco seasoning — I make my own, since I found this recipe… easy peasy with spices you probably already have on hand
- 1/2 cup Ranch dressing — I used less, since I was almost out, and it turned out fine
Directions
- Heat a skillet on medium-high. Add cooked chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until it’s heated through & powder is stuck to the chicken.
- Add Ranch dressing, heat an additional 2-3 minutes to warm through.
- Serve with your favorite toppings (and extra Ranch, if desired)
See? Super quick-and-easy?
America’s Test Kitchen Guacamole
Yield: about 3 cups
Prep time: 15 minutes
Ingredients
- 3 very ripe Haas avocados, pitted and cut into 1/2-inch cubes (see directions)
- 1/2 small red onion, minced
- 1/4 C minced fresh cilantro
- 2 T fresh lime juice
- 1 small jalapeño, stemmed, seeded and minced
- 1 garlic clove, minced
- 1/2 t cumin
- 1/4 t salt
Directions
- Cut the avocado in half length-wise, get the pit out (I can sometimes grab the bottom edge of the pit with fingernails, or lodge a knife in the pit and twist it out).
- Make cross-hatch slices (diagonal one way, then the other) in the flesh of the avocado, cutting down to but not through the skin. You may want to hold the avocado in a towel to protect your hand.
- With a large spoon, scoop the diced avocado from the skin.
- Mash two of the avocados to a relatively smooth puree using a fork in a medium bowl.
- Fold the cubed avocado and the remaining ingredients into the mashed avocado.
Yum, yum!
