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Chipotle Ranch Chicken Tacos Recipe

Chipotle Ranch Chicken Tacos Recipe

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. YIELD:4 servings


  • 2 cups shredded rotisserie chicken
  • 2 cups frozen corn, thawed
  • 1/4 cup pico de gallo
  • 8 taco shells, warmed
  • 1 cup (4 ounces) 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


  • 1. 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.
  • 2. Spoon chicken mixture into taco shells. Top with remaining ingredients. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Reviews for Chipotle Ranch Chicken Tacos

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az_jill User ID: 5181702 227431
Reviewed Jun. 4, 2015 Edited Jun. 8, 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 User ID: 2649709 200494
Reviewed Jun. 2, 2014

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

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