Better Than “Del Taco” Chicken Soft Tacos

My teenage years were fueled by late-night study sessions and even later-night taco runs. Del Taco was always the go-to spot, their chicken soft tacos a beacon of cheesy, saucy goodness in the wee hours. But as much as I loved them, there was always this nagging feeling that I could make them even better – more flavorful, more fresh, and packed with even more love. And after years of experimenting, I can confidently say I’ve cracked the code.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 10 tacos
• Yield: 10 tacos
• Dietary Type: Adaptable (can be made gluten-free with corn tortillas)

Ingredients

For the Marinade:

• 2 lbs chicken, cut into 1-inch cubes
• 2 limes, juiced
• 2 garlic cloves, peeled and minced
• 2 tablespoons taco seasoning mix
• 1 tablespoon vegetable oil
• 1 teaspoon brown sugar

For the Sauce:

• ¼ cup buttermilk ranch dressing
• ¼ cup sour cream
• ½ tablespoon lime juice
• 1 teaspoon garlic powder
• ½ teaspoon salt

Other:

• 1 tablespoon vegetable oil
• 1 cup iceberg lettuce, shredded
• 2 roma tomatoes, diced
• ½ cup shredded cheddar cheese
• 10 flour tortillas

Equipment Needed

• Mixing bowls
• Whisk
• Large skillet or frying pan
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Prepare the Sauce: In a medium bowl, combine the buttermilk ranch dressing, sour cream, lime juice, garlic powder, and salt. Whisk thoroughly until smooth and well combined. Cover the bowl and refrigerate the sauce until ready to use. This sauce can be stored for up to 3 weeks.

2. Prepare the Chicken: Cut the chicken into 1-inch pieces. This ensures even cooking and makes it easier to assemble the tacos later.

3. Make the Marinade: In a large bowl, combine the lime juice, minced garlic, taco seasoning mix, 1 tablespoon of vegetable oil, and brown sugar. Whisk the ingredients together until the brown sugar is dissolved and the mixture is well combined.

4. Marinate the Chicken: Add the cubed chicken to the marinade. Toss the chicken to ensure that each piece is well coated. Cover the bowl with plastic wrap or a lid and marinate in the refrigerator for at least 4 hours, or preferably 6 hours, for maximum flavor.

5. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the marinated chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned on all sides and cooked through. This should take approximately 8-10 minutes, depending on the size of the chicken pieces. Ensure the internal temperature reaches 165°F (74°C). Remove the pan from heat and keep the chicken warm.

6. Warm the Tortillas: Heat the flour tortillas in the oven, microwave, or over an open flame, until they are warm and pliable. This will prevent them from tearing when you assemble the tacos. To heat in the oven, wrap a stack of tortillas in foil and bake at 350°F (175°C) for 10-15 minutes. To heat in the microwave, wrap a few tortillas in a damp paper towel and microwave for 15-30 seconds.

7. Assemble the Tacos: To assemble each taco, place a generous amount of cooked chicken in the middle of a warmed flour tortilla. Top with shredded iceberg lettuce and diced roma tomatoes. Drizzle the prepared sauce generously over the lettuce and tomatoes. Finally, sprinkle with shredded cheddar cheese.

8. Serve Immediately: Serve the tacos immediately and enjoy!

Expert Tips & Tricks

• Spice it Up: If you like a little heat, add a pinch of cayenne pepper to the marinade or the sauce.
• Marinate Longer: The longer you marinate the chicken, the more flavorful it will be. If you have the time, marinate it overnight.
• Grill the Chicken: For a smoky flavor, grill the chicken instead of cooking it in a skillet. Just be sure to watch it closely to prevent it from drying out.
• Make the Sauce Ahead: The sauce can be made several days in advance and stored in the refrigerator. This is a great way to save time on busy weeknights.
• Prevent Soggy Tacos: To prevent the tacos from getting soggy, wait to assemble them until just before serving.

Serving & Storage Suggestions

Serve these delicious chicken soft tacos immediately for the best flavor and texture. They are perfect for a casual weeknight dinner, a weekend gathering, or a fun taco night with friends and family.

Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce can also be stored in the refrigerator for up to 3 weeks. It’s best to store the lettuce and tomatoes separately to prevent them from becoming soggy. Reheat the chicken in a skillet or microwave before assembling the tacos.

These tacos are best enjoyed fresh and are not recommended for freezing once assembled.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	75mg	25%
Sodium	600mg	25%
Total Carbohydrate	25g	8%
Dietary Fiber	3g	12%
Sugars	5g
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use corn tortillas instead of flour tortillas to make this recipe gluten-free.
• Dairy-Free: Substitute the buttermilk ranch dressing and sour cream with dairy-free alternatives.
• Spicy Version: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade or the sauce for a spicy kick.
• Vegetarian Option: Substitute the chicken with seasoned black beans or grilled tofu for a vegetarian-friendly version.
• Add Guacamole: Add a dollop of guacamole to each taco for extra flavor and creaminess.
• Use Different Cheeses: Experiment with different types of shredded cheese, such as Monterey Jack or pepper jack.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded chicken to save time?
A: While you can use pre-shredded chicken, using freshly cooked chicken that has been marinated will result in a more flavorful and juicy taco.

Q: Can I make the chicken in a slow cooker?
A: Yes, you can cook the marinated chicken in a slow cooker on low for 4-6 hours. Shred the chicken before assembling the tacos.

Q: How do I prevent the tortillas from tearing when I fold them?
A: Make sure to warm the tortillas before assembling the tacos. This will make them more pliable and less likely to tear.

Q: Can I use a different type of lettuce?
A: Yes, you can use your favorite type of lettuce, such as romaine or butter lettuce. However, iceberg lettuce is traditionally used in this recipe for its crispness.

Q: Can I freeze the cooked chicken?
A: Yes, you can freeze the cooked chicken for up to 2-3 months. Let it cool completely before freezing, and thaw it in the refrigerator overnight before reheating.

Final Thoughts

So, ditch the drive-thru and embark on a culinary adventure right in your own kitchen! These “Better Than Del Taco” Chicken Soft Tacos are more than just a meal; they’re a nostalgic trip with a gourmet twist. Gather your ingredients, follow the simple steps, and prepare to be amazed by the explosion of flavors in every bite. Don’t be afraid to experiment with variations and substitutions to make them your own. And most importantly, have fun creating memories with loved ones as you share these delicious tacos. I’d love to hear your feedback, so please share your creations and experiences! Consider pairing these tacos with a refreshing Mexican Coke or a homemade margarita for the ultimate taco night experience.