A little bit spicy and a little bit cool, these Bold Ranch Spicy Chicken Tacos have it all! Cool off from the spiciness of the chicken with the ranch taco shells. The creamy avocado sauce adds the perfect finish!
Hello, my name is Deborah, and I’m a taco addict.
I know, I know – I have a problem. A taco problem. I just can’t get enough of them. It is never just Taco Tuesday. Tacos are turning into an every day occurrence around here.
Today’s tacos come to us as these Bold Ranch Spicy Chicken Tacos. These tacos were inspired after seeing the Bold Ranch taco shells from Old El Paso. I immediately knew that these tacos needed a spicy filling to contrast with the coolness of the ranch taco shells. I also made a creamy avocado sauce that helps to counteract the spiciness of the chicken. I think it all works together to form a taco that is a little bit spicy and a little bit cool. And a lot of deliciousness. I’m ready for another Taco Thursday!
- ½ cup plain Greek yogurt
- 1 avocado, pitted and peeled
- juice from ½ lime
- ¼ teaspoon chipotle chile powder
- salt and pepper
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon butter
- 1 package Old El Paso Hot and Spicy Taco Seasoning Mix
- 1 package Old El Paso BOLD Ranch Stand ’n Stuff Taco Shells
- desired toppings - shredded lettuce, diced tomatoes, shredded Monterey Jack cheese, Old El Paso pickled jalapeño slices
- Preheat the oven to 325ºF.
- Combine the yogurt, avocado, lime and chipotle chile powder in a blender or food processor. Blend until smooth. Add salt and pepper to taste. Refrigerate until needed.
- Cut the chicken into bite-sized pieces. Heat the tablespoon of butter in a large skillet over medium heat. Add the chicken and cook until no longer pink and cooked through. Stir in ⅔ cup water and the taco seasoning and bring to a boil. Reduce the heat and simmer, uncovered, for 3-4 minutes, until thickened.
- Bake the taco shells for 5-6 minutes, or until warmed and crisp.
- To serve, add some of the chicken mixture to each taco shell. Top with your desired toppings, then drizzle with the creamy avocado sauce.
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I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.