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Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Delight

A comforting and tangy twist on taco night featuring seasoned chicken, dill pickles, and a crispy cheese lace.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 pound ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and black pepper
Taco Essentials
  • 8 small tortillas
  • 1 cup shredded mozzarella or Jack cheese Use any preferred cheese for the cheese lace.
  • 1/2 cup chopped dill pickles
  • 2 tablespoons pickle brine Drizzle over tacos.
  • 1 cup shredded cabbage
Cottage Cheese Mixture
  • 1/2 cup cottage cheese Blended with 1 teaspoon ranch seasoning and a squeeze of lemon.

Method
 

Preparation
  1. In a bowl, mix ground chicken with garlic powder, paprika, salt, and pepper.
  2. Cook the chicken mixture in a skillet over medium heat until fully cooked.
  3. In a separate pan, heat tortillas until warm.
Cheese Lace
  1. Prepare cheese lace by melting cheese in a non-stick skillet until crispy.
Assembly
  1. Assemble tacos with chicken, dill pickles, and shredded cabbage.
  2. Top with cottage cheese mixture and drizzle with pickle brine.
  3. Adjust seasoning to taste.
Serving
  1. Serve these tacos warm on a platter so everyone can help themselves.

Notes

Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Keep the cheese lace separate if you want it to stay crisp. The cottage cheese–ranch topping will keep for a day or two; give it a little whisk before serving if it separates. Warm the chicken gently on the stove or microwave and reassemble tacos just before eating. Patience with the cheese lace pays off; melt in a hot, dry non-stick skillet and let it brown to a deep golden for the best crisp.