Recreate Taco Bell's Cantina Chicken Tacos at home with simple ingredients! Juicy chicken, crisp veggies, and creamy avocado ranch in a soft tortilla. Fun to make and customize, they’re perfect for a quick meal or Taco Bell-inspired dinner!
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.