These oven-crispy chicken bacon ranch tacos are loaded with seasoned chicken, crispy bacon, melted cheese, and fresh toppings. They are easy to assemble and bake for a satisfying weeknight dinner.
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, chili powder, smoked paprika, salt, and black pepper until evenly coated.
Spread the chicken on the prepared baking sheet in a single layer and bake for 15 to 18 minutes, or until cooked through and lightly browned.
While the chicken bakes, cook the bacon until crisp, drain it on paper towels, and crumble it into small pieces.
In a small bowl, mix the melted butter with the 1/2 teaspoon garlic powder. Lightly brush both sides of the tortillas with the butter mixture.
Warm the tortillas briefly in the oven for 1 to 2 minutes so they become flexible.
Remove the chicken from the oven and reduce the oven temperature to 400°F (205°C).
Assemble the tacos by dividing the chicken among the tortillas, then topping with ranch dressing, crumbled bacon, cheddar cheese, and Monterey Jack cheese.
Place the filled tacos on a baking sheet and bake for 5 to 7 minutes, or until the cheese is melted and the tortilla edges are crisp.
For extra crispiness, broil for 1 minute at the end if needed, watching closely to prevent burning.
Top the tacos with shredded lettuce, diced tomato, and sliced green onions. Serve immediately with sour cream if desired.
Notes
For extra flavor, use freshly shredded cheese so it melts more smoothly. Watch the tacos closely during broiling to prevent burning.