Chicken Ranch Tacos

Photo by Katie Kay

I have never in my life willingly chosen chicken over beef.  That would be a crime against humanity.  And when I suggested to Matt that these tacos might be better than beef, or at least comparable, he disagreed with me.  To put it mildly.  However, I think that's only because he has something deep down inside that won't allow him to admit such a thing.  Because I've never seen him moan over beef tacos.
This is officially one of my new favorite weeknight recipes.  This and the Lemon Pepper Catfish are new regulars on my rotation.  HA.  Matt would laugh at that, because we don't have a rotation.  But I like to pretend like I do, I guess.  In reality, I like making new recipes so much that we rarely repeat.  But I would repeat this one!
Chicken Ranch Tacos
2lbs chicken breasts 1 package Chicken Taco Seasoning Ranch dressing Lettuce Tomato Cheese
Preheat a skillet with a drizzle of EVOO.  Salt and pepper your chicken breasts, then cook them until nicely browned on both sides.  They will probably still be pink in the middle.  Remove from skillet, dice, and return to skillet, stirring frequently until cooked.
Add package of chicken taco seasoning (no water) and stir until combined.  Turn off heat and drizzle Ranch dressing over the top, about 1/4 cup or less, then stir well.  I eyeballed this.
Serve in taco shells with desired toppings.
Source:  Pederson Food