1 cup refrigerated light ranch dressing
1 large jalapeno pepper, stemmed
1 bunch fresh cilantro (about 1 1/2 cups loosely packed)
2 garlic cloves, chopped
1 tablespoon fresh lime juice
12 fried chicken breast tenders or leftover fried chicken
12 (6-inch) corn tortillas, warmed
Sliced radishes
Process ranch dressing, jalapeno pepper, cilantro, garlic and lime juice in a blender or food processor 2 to 3 seconds or until smooth, stopping to scrape down sides as needed. Place 1 fried chicken breast tender in each warmed corn tortilla. Double up on the tortillas, taco-truck style, for these tacos.Serve with dressing and sliced radishes.
Use the buttermilk-jalapeno sauce to dress up store-bought fried chicken, as a salad dressing or a dip for wings. Adjust the heat by adding more or less jalapeno.
