Dill Pickle Ranch Chicken Tacos (Print View)
Smashed chicken tacos with dill pickles, crunchy cheese lace, ranch dressing, and cabbage slaw.
# What You'll Need:
→ Chicken Mixture
01 -
1 pound ground chicken
02 -
1 teaspoon garlic powder
03 -
1 teaspoon paprika
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Taco Components
06 -
8 small flour tortillas
07 -
1 cup shredded mozzarella cheese or Jack cheese
08 -
1/2 cup chopped dill pickles
09 -
2 tablespoons pickle brine
10 -
1 cup shredded green cabbage
→ Ranch Sauce
11 -
1/2 cup cottage cheese
12 -
1 teaspoon ranch seasoning
13 -
1 teaspoon fresh lemon juice
# Directions:
01 -
Combine ground chicken with garlic powder, paprika, salt, and black pepper. Mix thoroughly until seasonings are evenly distributed.
02 -
Heat a skillet over medium heat. Add seasoned ground chicken and cook, breaking up with a spatula, until browned and fully cooked through.
03 -
In a separate skillet, place small mounds of shredded cheese and cook over medium heat until cheese melts and edges crisp, forming lacy cheese rounds.
04 -
Heat tortillas in a dry skillet or microwave until warmed and pliable.
05 -
Blend cottage cheese with ranch seasoning and lemon juice until the mixture is smooth and creamy.
06 -
Layer cooked chicken, cheese lace, chopped dill pickles, shredded cabbage, and ranch sauce into each tortilla. Drizzle each taco with pickle brine just before serving.
# Notes:
01 -
Maintain separation between wet ingredients and tortillas until final assembly to avoid sogginess. Adjust seasoning according to personal preference.