Crispy Ranch Chicken Tacos with Slaw

Tacos are more than just a meal; they embody the spirit of culinary creativity and cultural fusion. With their endless variety of fillings and toppings, tacos have transcended their traditional roots to become a beloved dish enjoyed worldwide. Among the myriad of taco recipes available, Crispy Ranch Chicken Tacos stand out for their unique combination of flavors and textures. This dish features tender, juicy chicken thighs coated in a crispy panko crust, complemented by a refreshing slaw that adds crunch and balance. Whether you're looking for a quick weeknight dinner or a show-stopping dish for your next gathering, these tacos are sure to impress.

Discover the delicious fusion of flavors with Crispy Ranch Chicken Tacos featuring a refreshing slaw! This recipe showcases tender chicken thighs coated in a crispy panko crust, balanced by a crunchy and zesty slaw. Ideal for a quick weeknight dinner or a gathering, these tacos combine rich, savory tastes with a delightful fresh crunch. Easy to prepare and perfect for impressing your guests, this dish will redefine taco night in your home!

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken thighs

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 packet ranch seasoning mix

1 tsp garlic powder

1 tsp paprika

Salt and pepper to taste

8 small corn or flour tortillas

Oil for frying

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

1/4 cup mayonnaise

2 tbsp lime juice

1 tbsp honey

Salt and pepper to taste

For Garnishing:

Fresh cilantro, chopped

Lime wedges

Sliced jalapeños (optional)

Instructions

Prepare the Chicken:

- Preheat the oven to 200°F (95°C) to keep the tortillas warm.

- In a large bowl, mix the panko breadcrumbs with garlic powder, paprika, and a pinch of salt and pepper.

- In another bowl, whisk the eggs until beaten. In a third bowl, place the all-purpose flour combined with half of the ranch seasoning mix.

Dredge the Chicken:

- Cut the chicken thighs into strips or bite-sized pieces. Season the pieces with the remaining ranch seasoning mix.

- Dredge each chicken piece in the flour, then dip in the beaten eggs, and finally coat with the panko breadcrumb mixture, pressing lightly to ensure they stick.

Fry the Chicken:

- In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once the oil is hot, carefully add the chicken pieces in batches, frying them until golden brown and crispy (about 4-5 minutes per side).

- Remove the chicken from the skillet and let it drain on paper towels. Keep warm in the preheated oven.

Make the Slaw:

- In a medium bowl, combine shredded green cabbage, red cabbage, and grated carrots.

- In a small bowl, mix together the mayonnaise, lime juice, honey, and a pinch of salt and pepper. Pour this dressing over the cabbage mixture and toss until well coated.

Assemble the Tacos:

- Warm the tortillas in a dry skillet over low heat or in the microwave for a few seconds.

- To assemble, place a few pieces of crispy ranch chicken on each tortilla, top with the slaw, and garnish with fresh cilantro, a squeeze of lime, and sliced jalapeños if desired.

Serve:

- Serve immediately while warm and crispy. Enjoy your delicious Crispy Ranch Chicken Tacos with Slaw!

Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings