Ingredients:
For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
For the toppings:
- 8-10 small flour tortillas
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup diced red onion
- ½ cup shredded cheddar cheese
- ¼ cup chopped cilantro (optional)
For the sauce:
- ½ cup sour cream
- ¼ cup ranch dressing
- 2 tbsp hot sauce (or to taste)
- 1 tbsp lime juice
Instructions:
- Make the spice mix: In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Season the chicken: Coat the chicken strips evenly with the spice mixture.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until fully cooked through and slightly browned.
- Warm the tortillas: Warm the tortillas in the microwave for a few seconds or briefly over a gas flame, making them soft and pliable.
- Make the sauce: In a small bowl, whisk together the sour cream, ranch dressing, hot sauce, and lime juice. Adjust hot sauce to your preferred level of spiciness.
- Assemble the tacos: Place some cooked chicken on each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, shredded cheese, and cilantro (if using). Finish with a generous drizzle of the sauce.
- Serve: Enjoy your Ruby Tuesday Baja Chicken Tacos immediately!
Tips:
- Spicy kick: Add some sliced jalapeños for a spicier version.
- Lime wedges: Serve with lime wedges for an extra squeeze of citrus.
- Make it a meal: Serve these tacos with sides like rice, beans, or a simple salad.
