Skillet Chicken Tacos

Course Dinner
Cuisine Mexican
Keyword chicken, skillet dinner, Tacos
Servings 6



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


  • 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


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



  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.


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

Recipe 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.