Cajun Chicken Tacos With Seasoning To Cheddar Tomatoes And Cleaned Dressing Cup Main Course

Cajun Chicken Tacos

Kionna Murphy. Main Course. November 13th , 2020.

Swap out lettuce leaves for corn or flour tortillas and you stay on the keto.

Chicken tacos history when you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite.

Gallery of Cajun Chicken Tacos

Cajun Chicken Tacos And Shredded Soft Breast Tablespoons Seasoning Cheddar Main CourseCajun Chicken Tacos As Hard Tablespoons Cup To Tomatoes Dressing Cheese And Main Course
Cajun Chicken Tacos Also Fresh Ranch Salt Pepper Tomatoes Cheese Tablespoons Main CourseCajun Chicken Tacos And Soft Olive Cheese Tablespoon Ranch Taste Shredded Inch Main Course

Cajun Chicken Tacos

These Cajun Chicken Tacos Are Loaded With Fresh Lettuce, Tomatoes, Cheese, Juicy Seasoned Chicken, And A Drizzle Of Ranch Dressing. .


  • 1 boneless/skinless chicken breast
  • 3 Tablespoons olive oil
  • 1 Tablespoon Cajun seasoning
  • Salt/pepper (to taste)
  • 6 6-inch soft taco shells
  • 6 hard taco shells
  • 1 cup iceberg lettuce (cleaned and chopped)
  • ¾ cup diced tomatoes
  • 1 cup shredded cheddar cheese*
  • ½ cup Ranch dressing
  • 2 Tablespoons fresh cilantro (chopped)


  1. Slice the chicken breast in half to create two thinner, flatter slices. Rub all sides of each piece of chicken with the Cajun seasoning, salt, and pepper, as well as one of the Tablespoons of olive oil.
  2. Take last two Tablespoons of olive oil and add it to a large skillet, (preferably cast iron), over medium-high heat.
  3. Once the oil is heated and glistening, add the chicken slices. Place the side closest to you down first to avoid hot oil from splattering on you and be careful. You should hear a good sizzle from the pan though.
  4. Refrain from touching the chicken for about 5 minutes so that the bottom gets a nice, golden sear. Even if it blackens a bit, that is fine.
  5. Lift one of the corners up to ensure it’s reached the color that you want. If it sticks, it’s not ready to be flipped yet. Once you’ve ensured that it is ready, flip each piece over. Cook for another 4 minutes or so, then remove the chicken from the heat.
  6. Allow the chicken to rest for 10 minutes before you dice it, this ensures the middle stays nice and juicy!
  7. While the chicken rests, place a hard taco shell in the middle of a soft taco shell. Arrange all six tacos so that they are standing, this makes them easier to fill. I used two of these baskets that each held three tacos. You can also use a casserole dish with higher walls.
  8. Add the lettuce to each hard taco shell, allow some to spill into the soft taco shell. Then add the tomatoes.
  9. Dice the chicken into small squares and add it to the tacos. Top with cheese, then drizzle with ranch dressing. Sprinkle with chopped cilantro, and serve it up!

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Cajun Chicken Tacos Also Cup Ranch ½ Shells Olive Taco Chopped Oil To ¾ Salt Main Course

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