Easy Copycat Taco Bell Cantina Chicken Tacos
Add Preferred SourceCopycat Taco Bell Cantina Chicken Tacos are fresh, loaded with veggies, and packed with flavor. But the best part is that they’re super easy to make at home. Put that money back into your wallet and treat the family to these delish tacos tonight!
I love these tacos, and I love making them at home, where they’re much cheaper. They’re the perfect mix of juicy chicken, crisp veggies, and creamy avocado ranch—all wrapped in a warm, soft tortilla. Make them right in your kitchen without waiting in line or dealing with soggy drive-thru tacos. And trust me, they taste even better homemade!
Whether you’re planning a quick weeknight meal or want to impress your family with a Taco Bell-inspired dinner, these Copycat Taco Bell Cantina Chicken Tacos are a hit. Plus, they’re fun to assemble and customize with all your favorite toppings.
Ingredients
- Flour tortillas – Soft, burrito-size works best. You could also use corn tortillas if you prefer a more traditional flavor.
- Cooked chicken – Shredded. I love using slow-roasted Mexican chicken for extra flavor, but rotisserie chicken works well too.
- Cabbage – I like how it stays crisp and adds a fresh crunch.
- Lettuce – Make sure it’s completely dry so it doesn’t water down the tacos.
- Cheddar cheese – I shred it myself because pre-shredded cheese can melt unevenly.
- Pico de Gallo – Use a chunky style and drain off any excess liquid so the tacos don’t get soggy.
- Avocado ranch dressing – Make your own or buy premade; you could also use avocado ranch salad dressing if you prefer.
How to Make Copycat Taco Bell Cantina Chicken Tacos
Scroll down for the printable recipe card with exact measurements.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft with light golden spots. Transfer to a plate and cover loosely with foil to keep warm.
Prepare your chicken by shredding it if it’s not already done. You can use leftover chicken or a rotisserie chicken, or make my delicious slow-roasted Mexican chicken for added flavor!
Lay the warm tortillas on a clean work surface. Add about ⅓ cup of shredded chicken to the center of each tortilla, then drizzle with avocado ranch dressing.
Top with shredded cabbage and lettuce, keeping the layers light so the tacos fold easily. Finish with pico de gallo and a sprinkle of cheddar cheese.
Serve immediately while warm for the best flavor and texture.
Chef Jenn’s Tips
- If you want extra flavor in your chicken, season it with taco seasoning or lime juice while it’s warming up.
- For a slightly crispier tortilla, lightly toast them in a pan with a bit of oil. This creates a crunchy contrast to the soft filling.
- Don’t have Pico de gallo? Make your own by chopping up fresh tomatoes, onions, cilantro, and adding a squeeze of lime juice.
- If you’re serving these tacos for a crowd, set up a taco bar! Let everyone customize their toppings and create their perfect taco. It’s an easy recipe to double or triple to feed a crowd.
Make It a Meal
These tacos are a great standalone meal, but you can easily round out the plate with a side of Mexican rice or refried beans. Want something fresh? Serve them with a simple side salad, chips and salsa, or guacamole.
Storage
Got leftovers? Store any extra chicken and toppings in separate containers in the fridge for up to 3 days. When you’re ready for round two, simply warm the chicken and tortillas before assembling. Unfortunately, tacos don’t freeze well as a whole meal, but you can freeze the cooked shredded chicken for up to 3 months. Just thaw it overnight in the fridge, and you’ll have a head start on your next taco night!
Copycat Taco Bell Cantina Chicken Tacos
Ingredients
- 4 flour tortillas
- 1 ⅓ cups cooked chicken shredded
- 1 cup cabbage shredded
- 1 cup lettuce shredded
- ½ cup cheddar cheese shredded
- ½ cup Pico de Gallo
- ¼ cup avocado ranch dressing
Instructions
- Warm the tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side or until they’re lightly browned and soft. Set them aside and cover them with foil to keep warm.
- Prepare your chicken by shredding it if it's not already done. You can use leftover chicken or a rotisserie chicken, or make my delicious slow-roasted Mexican chicken for added flavor!
- Assemble the tacos by adding about ⅓ cup of shredded chicken to each flour tortilla, topped by the avocado ranch dressing. Then top them with cabbage and lettuce. Use as much as you desire or have room for.
- Add pico de gallo and a sprinkle of cheddar cheese.
- Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- If you want extra flavor in your chicken, season it with taco seasoning or lime juice while it’s warming up.
- For a slightly crispier tortilla, lightly toast them in a pan with a bit of oil. This creates a crunchy contrast to the soft filling.
- Don’t have pico de gallo? Make your own by chopping up fresh tomatoes, onions, and cilantro, and adding a squeeze of lime juice.
- If you’re serving these tacos for a crowd, set up a taco bar! Let everyone customize their toppings and create their perfect taco. It’s an easy recipe to double or triple to feed a crowd.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
This is not a cantina chicken copycat recipe at all, the thing about the chicken is that it’s not JUST shredded chicken, it’s cooked slowly in sauce. We want the recipe to THAT.
Here’s the link to the chicken – enjoy! ~Jenn
https://dinnerbysix.com/mexican-slow-roasted-chicken/