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Skillet Chicken Tacos


  • Yield: 6 1x

Ingredients

Units Scale

Chicken:

  • 3/4 cup buttermilk ranch dressing
  • 12 chicken tenderloins
  • 2 tablespoons olive oil

Slaw:

  • 1 teaspoon lime juice
  • 1/4 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • 4 to 5 cups coleslaw mix
  • 1/2 jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro

Cumin Sour Cream:

  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 to 3/4 teaspoon ground cumin
  • Flour or corn tortillas

Toppings:

  • avocado slices
  • lime wedges
  • Cumin Sour Cream
  • Extra cilantro
  • Grated cheese

Instructions

Chicken:

  1. Place ranch dressing in a resealable plastic bag. Add chicken; seal bag, turning to combine. Refrigerate at least 4 hours or overnight. (I recommend overnight).
  2. Preheat oven to 200°. In a 12-inch cast-iron grill pan (or any skillet pan will work), heat oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4 to 6 minutes per side. Transfer chicken to a baking sheet, and place in preheated oven to keep warm until you’ve cooked all the tenderloins and are ready to serve them.

For slaw:

  1. In a small bowl, whisk together lime juice, mayonnaise, sour cream, sugar, vinegar, and salt. In a large bowl combine coleslaw mix, jalapeño, and cilantro. Add dressing; toss to combine.

Cumin Sour Cream:

  1. In a small bowl, whisk together all ingredients until combined.

Assembly:

  1. Place a chicken tender on a tortilla and top with coleslaw mix, cumin sour cream and other desired toppings.

Notes

  • You may or may not use all the coleslaw mix, depending how how “wet or dry” you want your coleslaw. I would start out with less and mix in the dressing and then see if you want to add more cabbage or not. 
  • I love to buy the prepackaged coleslaw rather than buy cabbage and have to slice it myself. It’s definitely much faster and easier to buy it in the package.
  • You most likely will not use all the coleslaw on top of the tacos, but we just ate the extra as a side dish.
  • I recommend marinating the chicken tenders overnight. It makes them even better and more tender.
  • Category: Dinner
  • Cuisine: Mexican