Taco Filling:

1 tbsp extra virgin olive oil

1 lb ground chicken

1 yellow onion, chopped

1 poblano pepper, seeded and chopped

2 tsp dried parsley

2 tsp dried chives

1 tsp dried dill

1 tsp garlic powder

3/4 tsp smoked paprika

Salt and black pepper, to taste

1/2 cup buffalo sauce

1/2 cup salsa verde

12 hard shell tacos (or homemade option)

2 cups shredded Mexican cheese

Cilantro Lime Ranch:

1 cup sour cream or Greek yogurt

3/4 cup fresh cilantro, chopped

1 tsp garlic powder

1 tsp onion powder

1/4 cup pickled jalapeños, chopped + 2 tbsp brine

1/3 cup lime juice

Optional Toppings:

Avocado

Candied jalapeños

Chopped lettuce

Green onions

Extra buffalo sauce

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Preheat oven: 425°F (220°C).
Cook chicken: Heat oil, cook chicken and onion until browned. Add poblano, spices, and water; simmer 5 minutes. Stir in buffalo sauce and salsa verde; cook 5 more minutes.
Prepare shells: Line a baking sheet or dish with taco shells; bake 5 minutes. Add chicken and cheese; bake 10 minutes until melted.
Make ranch: Combine all ranch ingredients in a bowl until creamy.
Assemble tacos: Top with ranch and desired toppings. Serve immediately.

Homemade Shells: Warm tortillas, rub with olive oil, fold with filling, bake 5–8 minutes, flip, bake 5 more minutes.
Cheese Options: Mexican blend works best, but cheddar or Monterey Jack are good substitutes.
Adjust Spice: Add more or less buffalo sauce or jalapeños depending on your preferred heat level.
Make Ahead: Chicken filling can be made a day in advance; store in the fridge until ready to bake.