Ree Drummond’s Ranch Chicken Tacos

By Food Network · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Put the chicken in a resealable bag. In a bowl, mix the cumin, chili powder, crushed red pepper, garlic powder, and ½ teaspoon each of salt and pepper. Pour over the chicken, seal the bag, and squish to coat.
3. Heat the oil in a skillet over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Transfer to a cutting board, cut into cubes, return to the skillet, and keep warm over low heat, covered with foil.
4. Wrap the tortillas in foil and warm them in the oven for 15 minutes.
5. For the avocado lime crema, blend the avocados, cilantro, sour cream, milk, salt, pepper, and lime zest and juice until smooth.
6. For the brown beans, put the beans, chili powder, 1½ teaspoons salt and 2 teaspoons pepper in a large pot. Add cold water to cover by 2 inches. Bring to a boil, reduce the heat, and simmer covered until tender, about 6 hours.
7. For the grilled mini peppers, heat a grill pan and cook the peppers, turning occasionally, until blistered on all sides and softened, about 8 minutes total. Set aside.
8. Serve the chicken, tortillas, crema, beans and peppers as a taco bar.

Summarized from Food Network's video. Watch it for the details.

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