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Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace

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A nostalgic and flavorful taco recipe featuring smashed chicken, dill pickles, and crispy cheese lace, perfect for summer picnics and family gatherings.

Ingredients

Scale
  • 1 lb ground chicken
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and black pepper (to taste)
  • 8 small tortillas
  • 1 cup shredded mozzarella or Jack cheese
  • 1/2 cup chopped dill pickles
  • 2 tbsp pickle brine
  • 1 cup shredded cabbage
  • 1/2 cup cottage cheese blended with 1 tsp ranch seasoning and a squeeze of lemon

Instructions

  1. In a bowl, mix together the ground chicken with garlic powder, paprika, salt, and black pepper until well combined.
  2. Shape the seasoned chicken into patties. Heat a skillet over medium heat and cook the patties until they’re golden brown and cooked through, about 5-7 minutes on each side.
  3. Once the patties are done, remove them from the skillet and place them on a cutting board. Using the back of a spatula, gently smash each chicken patty to create a thicker yet flatter shape.
  4. In the same skillet, sprinkle shredded cheese in a circular shape, allowing it to cook until it melts and forms a lace-like structure. This will take about 2-3 minutes; keep an eye on it to ensure it doesn’t burn!
  5. Using the skillet still on medium heat, warm the tortillas for about 30 seconds on each side until they’re soft and pliable.
  6. For each taco, place a smashed chicken piece, a sprinkle of chopped dill pickles, a handful of shredded cabbage, and a generous dollop of the cottage cheese ranch mixture.
  7. Finish with a piece of crispy cheese lace on top for that irresistible crunch and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Components can be reheated individually. For longer storage, freeze the cooked chicken patties for up to a month.

Nutrition

Find it online: https://thestationrecipes.com/dill-pickle-ranch-smash-chicken-tacos-crispy-cheese-lace/

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