Description
Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese are crunchy, savory tacos featuring seasoned ground chicken smashed onto tortillas, topped with melted crispy cheese, and finished with tangy dill pickles and creamy ranch dressing.
Ingredients
- 1 lb ground chicken
- 6 small flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup ranch dressing
- 1/2 cup dill pickle slices, chopped
- 1 tablespoon pickle juice
- 1 tablespoon vegetable oil
- Shredded lettuce (optional topping)
- Diced tomatoes (optional topping)
- Extra ranch dressing (optional topping)
Instructions
- Place the ground chicken in a bowl and season it with garlic powder, onion powder, paprika, salt, and black pepper. Mix well until evenly combined.
- Divide the chicken mixture into six portions and press each portion evenly across the surface of a tortilla to form a thin layer.
- Heat a skillet over medium heat and add the vegetable oil.
- Place each tortilla chicken-side down in the skillet and press gently with a spatula. Cook for about 3–4 minutes until the chicken is browned and cooked through.
- Flip the tortilla so the tortilla side is now on the skillet.
- Sprinkle shredded cheddar and mozzarella cheese over the cooked chicken and allow it to melt and slightly crisp.
- In a small bowl, mix the chopped dill pickles, pickle juice, and ranch dressing to create the topping.
- Remove the tacos from the skillet and top them with the pickle ranch mixture.
- Add optional toppings such as shredded lettuce or diced tomatoes, fold the tortillas, and serve warm.
Notes
- Ground turkey can be substituted for ground chicken for a similar flavor.
- For extra crispiness, sprinkle a small amount of cheese directly onto the skillet before placing the tortilla down.
- Add sliced jalapeños or chili flakes for a spicier version.
- Store leftover chicken and toppings separately in the refrigerator for up to 3 days.
- Reheat tacos in a skillet to keep the tortilla slightly crispy before adding toppings.
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
