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Dill Pickle Ranch Smash Chicken Tacos

Dill Pickle Ranch Smash Chicken Tacos topped with crispy cheese lace and creamy ranch drizzle on a white plate
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Bold, tangy, and gluten-free. These Dill Pickle Ranch Smash Chicken Tacos pack 25 grams of protein per taco with smashed crispy-edged chicken, creamy ranch cottage cheese drizzle, and golden cheese lace.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 8 small tortillas (corn tortillas for fully gluten-free)
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 1/2 cup chopped dill pickles
  • 2 tablespoons pickle brine
  • 1 cup shredded cabbage
  • 1/2 cup cottage cheese, blended smooth with 1 teaspoon ranch seasoning and a squeeze of fresh lemon juice

Instructions

  1. In a large mixing bowl, combine ground chicken with garlic powder, paprika, salt, and black pepper. Mix until seasoning is fully incorporated throughout the meat.
  2. Blend cottage cheese with ranch seasoning and lemon juice until completely smooth and pourable. Set aside.
  3. Heat a large skillet over medium-high heat and lightly coat with oil or cooking spray. Add portions of seasoned chicken and press each flat with a spatula to create crispy smashed edges. Cook undisturbed for 3 to 4 minutes until golden on the bottom, then break apart and cook through for another 4 to 5 minutes. Do not overcrowd the pan.
  4. Heat a separate non-stick skillet over medium heat. Sprinkle shredded cheese into a thin even circle. Cook for 3 to 4 minutes until melted, golden, and crispy. Remove carefully with a spatula and cool on a paper towel. It will crisp further as it cools.
  5. In the same pan, warm each tortilla for 30 seconds per side. Keep covered with a clean towel to stay soft and pliable.
  6. Layer smashed chicken onto each tortilla. Top with chopped dill pickles and shredded cabbage. Drizzle with blended ranch cottage cheese mixture and pickle brine. Finish with a piece of crispy cheese lace across the top.

Notes

  • Any good melting cheese works for the cheese lace – mozzarella, Monterey Jack, or cheddar all produce excellent results.
  • Blend the cottage cheese mixture before starting the chicken so it is ready when needed. Fully smooth texture is key for drizzling.
  • Store all components separately and assemble tacos fresh for the best texture. Cooked chicken keeps refrigerated for up to 3 days.
  • If chicken comes out dry, splash a little pickle brine into the pan in the last minute of cooking to add moisture and boost flavor.

Nutrition

Find it online: https://www.benefitiany.com/best-dill-pickle-ranch-smash-chicken-tacos/