---
title: Chicken Ranchero Tacos
servings: 4
source:
  name: HelloFresh
  url: 'https://www.hellofresh.com/recipes/chicken-ranchero-tacos-5cf039c93a938c000e5d7e3c'
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
tags: []
rating: 4.5
rating_count: 2400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers love these tacos for their delicious taste and find them very satisfying.
  - theme: Portions
    text: These tacos are notably filling and make for a hearty meal.
nutrition:
  calories: 700
  protein: 39
  fat: 31
  saturated fat: 12
  carbohydrates: 56
  sugar: 11
  fiber: 4
  cholesterol: 125
  sodium: 1010
image: "https://images.recipes.furrysalamander.com/Taco%20Recipes/Chicken/chicken-ranchero-tacos.avif"
---

Wash and dry all produce. Slice kernels from @corn on the cob{2%unit} and discard the cobs. Dice @Roma tomato{2%unit}. Halve, peel, and mince @shallot{1%unit}. Zest and quarter @lime{2%unit} (quarter both limes for 4 servings). Roughly chop @cilantro{½%ounce} leaves and stems.

Heat a drizzle of @vegetable oil{4%teaspoon} and @butter{2%tablespoon} in a #large pan{} over medium-high heat. Add corn and cook, stirring occasionally, until tender and lightly charred, ~{4-6%minutes}. Season with @salt{} and @pepper{}. Turn off heat; transfer to a #medium bowl{}. Wipe out pan.

Meanwhile, in a small bowl, combine @sour cream{4%tablespoon} and lime zest. Add water, 1 tsp at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.

Pat @chicken breast strips{20%ounce} dry with paper towels. Season all over with salt, pepper, and @Southwest seasoning{2%tablespoon}. Sprinkle with 1/4 tsp @ancho chili powder{1%teaspoon} (1/2 tsp for 4 servings; we sent more). Heat a drizzle of oil in the pan used for corn over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, ~{4-6%minutes}.

To the bowl with corn, stir in the tomato, cilantro, and a few pinches of shallot (add as much or as little as you like). Taste and add lime juice, salt, and pepper. For a smoky kick, add a pinch of the remaining ancho chili powder.

Wrap @flour tortillas{12%unit} in damp paper towels and microwave until warm and pliable, ~{30%seconds}. Divide the warmed tortillas between plates and fill with chicken, corn salsa, and crema. Serve with remaining lime wedges on the side.