Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch

In a food processor or blender, puree the cilantro, pickled jalapeños, and their juice until mostly smooth, scraping down the sides as needed.
In a mixing bowl, combine mayo, ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeño mix and stir to combine. Add lime juice, then slowly mix in buttermilk until you reach your desired consistency. Store in a sealed container in the refrigerator for up to 5 days. Serve chilled.
Assemble the Tacos:

Heat a few tablespoons of neutral oil in a skillet over medium-low heat. Pan-fry the tortillas, 1-2 at a time, until golden brown but still pliable. Drain on paper towels.
Build each taco by adding a fried chicken tender, a generous scoop of street corn salad, and a drizzle of Jalapeño Lime Ranch. Top with diced bacon and serve with lime wedges.
Enjoy these crispy, flavorful tacos bursting with smoky, tangy, and spicy goodness!