So, this week I am sharing with you a few of my newest concoctions in my kitchen to help spice up your holiday cooking ideas. They are not traditional dishes for this time of year like soups & breads, but I hope you can find a time where these fun and new recipes will come in handy. This next recipe I am going to share is one I began making in the summer but loved it so much my family will be eating it all year long. The only change you will need to make in the winter, is use frozen corn instead of fresh corn on the cob. I have done this and the flavor and texture is still amazing. The things I loved about this dish is first, these tacos are extremely healthy. All of the vegetables and the color is so fresh tasting and beautiful. My other favorite part of this dish is the creamy ranchero sauce. I had never made a ranchero sauce until this dish and let me tell you…it is heavenly! It is a little bit sweet from the roasted peppers, a little spicy with the jalapeno and a lot creamy from the cream and mayo. I was licking my plate clean. The flavors from this sauce had such a new twist on traditional chicken tacos that it was super fun to eat. My entire family loved these and we will be making these tacos again VERY soon! Enjoy 🙂

Grilled Chicken Tacos with Ranchero Sauce
  1. 6 grilled chicken breasts, sliced thinly and seasoned with salt, pepper and paprika
  2. 1 can corn, frozen or fresh work well too
  3. 1/2 red cabbage, finely sliced
  4. 2 avocados, peeled and sliced
  5. 1 tomato, diced
  6. 1 cup shredded cheddar cheese
  7. 1 package corn tortillas
  8. Cilantro, for garnish
Creamy Ranchero Sauce
  1. 2 Tbs. olive oil
  2. 1 onion, chopped into large pieces
  3. 2 jalapeno peppers, stem removed and seeded depending on desired spice
  4. 2 garlic cloves
  5. 2 roasted red bell peppers, or store bought roasted bell peppers
  6. 2 Tbs. tomato paste
  7. 4 Tbs. apple cider vinegar
  8. 1 Tbs. brown sugar
  9. 2 Tbs. cumin powder
  10. 1 tsp. salt
  11. 1/2 tsp. black pepper
  12. 1/2 cup chicken broth
  13. 1/2 pint heavy whipping cream or whole milk
  14. 1 cup mayonnaise
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  1. Begin with the Ranchero Sauce by chopping the onions, jalapeno peppers and garlic. Place in a medium sauce pan with olive oil and saute until soft and tender. Add the seasonings, vinegar, tomato paste and chicken broth. Let the sauce simmer until it begins to thicken. As the sauce simmers, roast the red bell pepper (or store bought roasted red bell peppers). If you want to roast them at home it can be done by placing the peppers on a lightly sprayed cookie sheet. Broil on high for 1-2 minutes until the pepper has several black spots and is charred. It cooks quickly so keep an eye on the peppers. Flip the peppers over and broil on the other side. Remove the peppers from the oven and place them inside of a plastic gallon size bag and let the pepper sweat for a few minutes, this helps the skin peel off easier. Once the pepper has cooled a bit, peel off the skin and cut into chunks.
  2. Place the roasted pepper chunks into the onion mixture and continue to simmer for a few minutes. Use a hand blender or a food processor to blend the sauce until it is smooth. As you are blending the sauce, pour in the heavy whipping cream and mayonnaise and continue to blend. Refrigerate the sauce until the taco ingredients are prepared.
  3. To assemble the tacos, place the corn tortillas on a flat griddle and sprinkle with a little cheddar cheese and a spoonful of grilled chicken until the cheese melts. Remove tacos from heat and top with fresh vegetables and drizzle with Creamy Ranchero Sauce.
Deals to Meals

 Avocado, roasted corn, roasted red bell pepper, cilantro & red cabbage. Talk about healthy & yummy!