Amanda's Crispy Chicken Tacos

What you'll need:

Tortillas

Spicy ranch sauce

Crispy chicken

Pickled red onions

Lettuce

Microgreens

Prep:

To make this recipe come together as easily as possible I use Tegel's Take Outs Louisiana style chicken tenderloins, which I can cook once and have on hand throughout the week.

Feel free to use whatever chicken you like or make your own breaded chicken.

For the spicy ranch sauce I combine a teaspoon of chipotles in adobo sauce (La Costena brand) and a couple tablespoons of ranch dressing (Newman's Own brand). This can be adjusted for spice levels or feel free to use a different spicy sauce.

To put together:

Warm the tortillas in a hot nonstick pan until they are soft and pliable and then remove from the heat and put on a plate.

Slather a thin layer of the spicy ranch sauce on the tortilla and then put down a layer of lettuce.

Add slices of chicken on top of the lettuce and drizzle a little bit more of the spicy ranch on top.

Add pickled red onions and then top with microgreens for added flavour. I liked the combo of rocket and pea tendrils for my tacos.