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Hot Chicken Tacos

Nashville Hot Chicken Tacos

My Nashville hot chicken tacos are served on lettuce cups with a cool sour cream ranch sauce, purple cabbage, and herbs to brighten up an otherwise heavy local favorite!
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Course: Main
Cuisine: American
Prep Time: 15 minutes
Servings: 3


  • 6 hot chicken tenders *see note
  • 12 pieces Bibb lettuce *see note
  • 1/4 cup of your favorite bottled ranch dressing
  • 1/2 full-fat sour cream
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons pickle juice
  • Garnish: sliced green onions, thinly shredded purple cabbage, and fresh Italian parsley.


  • For the sauce, whisk together the sour cream, ranch, pepper, and one tablespoon of the pickle juice. Taste and adjust the pickle juice. Add more if you like, just be careful not to make the sauce too thin.
  • Wash and dry 12 Bibb lettuce cups and stack two together to make six tacos.
  • Sprinkle some purple cabbage on the bottom of each taco and place a chicken tender on top.
  • Drizzle each taco with some sauce and garnish with a generous sprinkling of parsley and green onions.


In my opinion, Bibb lettuce works best for lettuce tacos, but it can be hard to find. The smaller, individual romaine leaves work well too.
If you can't get your hands on hot chicken, any breaded chicken tender will do, and you can spice it up with your favorite hot sauce. If you want to fry up some tenders yourself, this seasoning will work perfectly.