Chicken Bacon Ranch Tacos

Ingredients

6 slices bacon
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon garlic salt
1 pound skinless, boneless chicken breast
6 (6 inch) flour tortillas
3 tablespoons chopped red onion
1 cup shredded lettuce
1/2 cup shredded pepper Jack cheese
2 plum tomatoes, seeded and chopped
1/4 cup ranch dressing, or to taste

Directions

– Preheat an outdoor grill for medium-high heat and lightly oil the grate.

– Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

– Whisk smoked paprika, onion powder, oregano, and garlic salt together in a shallow bowl. Coat chicken with seasoning, and cook on the prepared grill until no longer pink at the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

– Place tortillas on the hot grill and heat until lightly grilled, 20 to 30 seconds per side.

– Slice chicken and place in warm tortillas. Top with shredded lettuce, red onions, shredded cheese, and chopped tomatoes. Drizzle with ranch dressing. Crumble bacon over top. Serve immediately.