Dill Pickle Ranch Chicken Tacos
These tacos feature crispy cheese, tangy dill pickles, and creamy ranch sauce combining for a flavorful and quick skillet meal perfect for a light, satisfying dinner.
Equipment
- 1 skillet for cooking and smashing chicken tacos
Ingredients
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and black pepper to taste
- 8 small tortillas
- 1 cup shredded mozzarella or Jack cheese
- 1/2 cup chopped dill pickles
- 2 tablespoons pickle brine
- 1 cup shredded cabbage
- 1/2 cup cottage cheese
- 1 teaspoon ranch seasoning
- a squeeze of lemon juice
Instructions
- Season ground chicken with garlic powder, paprika, salt, and black pepper, then divide into 8 equal balls.
- Heat a skillet over medium-high heat and place one chicken ball on a tortilla; top with 2 tablespoons of cheese and smash thin.
- Cook the cheese side down for 2 minutes until crispy, then flip and cook the chicken side for 3 to 4 minutes.
- Toss shredded cabbage with chopped dill pickles and pickle brine to make a quick slaw.
- Blend cottage cheese with ranch seasoning and a squeeze of lemon juice to make a creamy drizzle.
- Fill each taco with the pickle slaw and drizzle with the ranch cottage cheese sauce.
- Add extra chopped pickles for crunch and serve immediately to enjoy crispy cheese edges.
Notes
- Serve tacos fresh to keep cheese crispy.
- Adjust ranch seasoning to taste.
- Add avocado or hot sauce for extra flavor.