Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace Recipe
Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace are a flavorful twist on classic tacos. Ground chicken seasoned with garlic and smoked paprika is cooked to juicy perfection, topped with crispy cheese lace, crunchy dill pickles, shredded cabbage, and a tangy cottage cheese ranch sauce enhanced with pickle brine. These tacos offer a unique texture combination and a tangy, savory punch that’s perfect for a quick and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 tacos each) 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Calorie
Ingredients
Scale
For the Chicken
- 1 pound ground chicken (preferably thigh meat)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular)
- Salt and black pepper to taste
For the Toppings and Assembly
- 8 small tortillas (corn or flour)
- 1 cup shredded mozzarella or Jack cheese
- ½ cup chopped dill pickles
- 2 tablespoons pickle brine
- 1 cup shredded cabbage (purple or green)
- ½ cup cottage cheese blended with 1 teaspoon ranch seasoning and a squeeze of lemon juice
Instructions
- Season the Chicken: In a bowl, combine ground chicken with garlic powder, paprika, salt, and black pepper. Use your hands to mix thoroughly for even seasoning. Wash hands after mixing.
- Cook the Chicken: Heat a large skillet over medium-high heat without oil if the chicken has some fat. Add the chicken, breaking it into small crumbles with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink, stirring occasionally. Drain excess grease if desired.
- Make the Crispy Cheese Lace: Heat a non-stick skillet over medium-low heat. Sprinkle shredded cheese into small, thin circles about 3 inches in diameter, leaving space between each. Let cheese melt and bubble for 1-2 minutes until edges turn golden and bubbling stops. Flip carefully and cook on the other side for 30 seconds. Remove and cool on paper towels. Repeat with remaining cheese.
- Warm the Tortillas: Heat tortillas in a dry skillet for 20 seconds per side or microwave wrapped in a damp paper towel for 15 seconds. Keep covered to maintain softness.
- Prepare Ranch Sauce: Blend cottage cheese with ranch seasoning and a squeeze of lemon juice until smooth and creamy.
- Assemble the Tacos: Place a scoop of cooked chicken on a warm tortilla, add a piece of crispy cheese lace (break if too large), then top with chopped dill pickles, shredded cabbage, and a generous dollop of ranch sauce.
- Finish with Pickle Brine: Drizzle about a teaspoon of pickle brine over each taco for an extra tangy kick.
- Serve and Enjoy: Fold tacos and enjoy immediately to keep the cheese lace crispy and the textures fresh.
Notes
- Use a non-stick pan to prevent cheese lace from sticking and ensure crispiness.
- Adjust the amount of pickle brine to taste; it provides key tang but can overpower if too much is used.
- For extra crunch, lightly toast tortillas before assembling.
- If the cheese sticks, let it cool slightly before gently prying it off with a spatula.
- Leftover chicken and ranch sauce keep well in the fridge for up to 3 days; make cheese lace fresh for best texture.
- For gluten-free options, use 100% corn tortillas.
- Can swap ground chicken with spicy Italian sausage or plant-based alternatives for variations.
Keywords: dill pickle, ranch, chicken tacos, crispy cheese, easy dinner
