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Homemade Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch. recipe photo
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Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch.

Flavorful chipotle-seasoned ground meat tucked into crispy hard shells and topped with a bright cilantro-lime ranch.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken, beef, or turkey
  • 1 yellow onion, chopped
  • 2-3 teaspoons chipotle chili powder use to your taste
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon crushed red pepper use to your taste
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 cup fresh cilantro, chopped
  • 12 hard shell tacos (see notes for homemade option)
  • 2 cups shredded Mexican cheese
  • 1 cup sour cream or plain Greek yogurt
  • 3/4 cup fresh cilantro, finely chopped
  • 1 teaspoon garlic powder for ranch
  • 1 teaspoon onion powder for ranch
  • 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine
  • juice from 2 limes lime juice
  • 1 teaspoon kosher salt for ranch

Instructions

  • Preheat oven to 425°F (218°C).
  • Heat the olive oil in a large skillet over high heat until shimmering.
  • Add the ground meat and chopped onion and cook, breaking the meat up, until the meat is browned, about 5 minutes.
  • Stir in the chipotle chili powder, smoked paprika, cumin, garlic powder, crushed red pepper, dried oregano, and 1 teaspoon kosher salt.
  • Add 3/4 cup water, reduce heat to medium, and simmer until the liquid thickens slightly and coats the meat, about 10 minutes.
  • Remove the skillet from heat and stir in 1/4 cup chopped fresh cilantro.
  • Arrange the hard taco shells on a sheet pan or in a 9×13-inch baking dish and warm in the oven for 5 minutes.
  • Divide the cooked meat evenly among the taco shells, sprinkle each with the shredded Mexican cheese, and return to the oven for about 10 minutes until the cheese melts.
  • Meanwhile, make the cilantro-lime ranch: combine sour cream (or Greek yogurt), 3/4 cup finely chopped cilantro, 1 teaspoon garlic powder, 1 teaspoon onion powder, chopped pickled jalapeños with 2 tablespoons pickle brine, juice from 2 limes, and 1 teaspoon kosher salt in a jar or bowl; stir or shake until smooth.
  • Serve the tacos topped with the cilantro-lime ranch and any additional desired toppings such as avocado or red onion.

Equipment

  • Large Skillet
  • sheet pan or 9×13 baking dish
  • Measuring Spoons
  • Measuring Cups
  • mixing jar or bowl
  • Spatula
  • Knife

Notes

  • To make homemade crispy shells, warm corn tortillas until pliable and brush with oil before baking.
  • Layer cheese and filling inside warmed tortillas, fold, and bake until crisp.
  • Bake folded tortillas 5–8 minutes, flip, then bake another 5 minutes until golden.
  • Adjust chipotle and crushed red pepper to control spice level.
  • Use Greek yogurt for a tangier, lighter ranch.