It’s Taco Thursday! As of… now. You guys, I have tacos at least once every single week. I’m really not kidding though when I say at least once. I’ve had them three times this week and It’s only Thursday. Do you realize that means I’ve had some variety of taco every day of the week so far?? I’m not obsessed. It’s just really really really like them and sometimes I shed a tear or two if a taco doesn’t meet my expectations or (heaven forbid) a taco I was planning on and sooo looking forward to doesn’t happen at all. That’s not obsessed right? I think it’s the filling options. Because you can have a sandwich – a bunch of meat and cheese and veggies, slathered in sauce and stuffed between two slices of bread – and it’s kiiiiind of like a taco. Sort of. They’re like…. food cousins maybe? But the differences are key. For one thing the meat usually (I said usually) comes thinly sliced in a sandwich and in a taco it is usually chunks or shredded. For the veggies, well, I suppose those can be the same whether it’s on bread or in a tortilla. But the sauces! I think that’s the real kicker. The sauces and flavor variety that goes into a taco is often a lot different than what you would have in a sandwich. And I suppose I favor the taco flavors. But today, I’m switching things up with our taco fillings and especially the sauce. I’m 100% on board with any kind of taco topped with salsa (I heart salsa forevah) but we’re gonna set aside that jar of On the Border for a second and think creamy, white RANCH. Sound crazy? It is. Crazy DELICIOUS. These ranch chicken tacos are the easiest and most delightful thing in the history of ever. All you do is slow cook some chicken breasts in your crockpot for a few hours with some water and ranch seasoning (yeah, from the packet!), then shred, stuff, and top with prepared ranch dressing, slaw, avocado, and cilantro. It’s heaven I tell you, heaven! Here, this one’s for you… Recipe adapted from Who Needs a Cape.
