#simpleflavors

These Chicken Ranch Tacos are both easy to make and full of flavor. Your family can enjoy a tasty taco night with a zesty ranch twist with just a few simple ingredients and little work.

Ingredients: 2 cups shredded cooked chicken. 1/2 cup ranch dressing. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 8 small flour tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup sliced green onions.

Instructions: Shred the chicken and mix it with ranch dressing in a bowl until the chicken is evenly covered. You can heat the flour tortillas up in a pan or the microwave. Cover all of the tortillas with the chicken mixture. Shred cheese, lettuce, tomatoes, cilantro, and green onions should be put on top of each taco. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This homemade balsamic vinaigrette is a flavorful and versatile dressing that pairs perfectly with any salad. It's easy to make and adds a tangy sweetness to your greens.

Ingredients: 1/3 cup balsamic vinegar. 1/2 cup extra virgin olive oil. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 1 teaspoon maple syrup or agave nectar. Salt and black pepper to taste.

Instructions: Add the Dijon mustard, minced garlic, maple syrup or agave nectar, and balsamic vinegar to a small bowl. Use a whisk to mix the ingredients well. Add the olive oil slowly while whisking all the time until the dressing becomes emulsified. To taste, add salt and black pepper. To let the flavors blend, put the dressing in a container with a lid and put it in the fridge for at least 30 minutes before serving. Before you use, shake it well.

Prep Time: 10 minutes

Cook Time: 0 minutes

Glazed with a sweet and spicy sriracha marmalade sauce, succulent salmon fillets are the star of this Paleo-friendly recipe. This dish is flavorful and simple, making it a great choice for a nutritious dinner.

Ingredients: 4 salmon fillets. 1/4 cup Paleo-friendly sriracha sauce. 2 tablespoons orange marmalade. 1 tablespoon coconut aminos. 1 tablespoon apple cider vinegar. 1 teaspoon minced garlic. Salt and pepper to taste. Sliced green onions for garnish.

Instructions: Preheat oven to 400F 200C and line a baking sheet with parchment paper. In a small bowl, mix together sriracha sauce, orange marmalade, coconut aminos, apple cider vinegar, minced garlic, salt, and pepper. Place salmon fillets on the prepared baking sheet and brush the glaze evenly over each fillet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Garnish with sliced green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes