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Chipotle Ranch Chicken Tacos

Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 2 cups shredded rotisserie chicken
  • 2 cups frozen corn, thawed
  • 1/4 cup pico de gallo
  • 8 taco shells, warmed
  • 1 cup shredded Monterey Jack cheese
  • 1 cup coleslaw mix
  • 6 radishes, thinly sliced
  • 1/2 cup chipotle ranch salad dressing
  • 3 jalapeno peppers, seeded and thinly sliced


  • Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through.
  • Spoon chicken mixture into taco shells. Top with remaining ingredients.

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Average Rating:
  • az_jill
    Jun 4, 2015

    These were really tasty and as Ann did, used crockpot chicken. The chipotle ranch really helped make these in my opinion!Oh~ and I did make these again........ already. I also used a homemade chipotle ranch. Yum!!

  • annrms
    Jun 2, 2014

    Delicious and easy! I used chicken I cooked in a crockpot. I will make these again.