Can I make Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese ahead of time?

Yes! Cook the chicken and prep the toppings in advance. Make the cheese lace fresh if you can—it's crispiest right after cooking. If you do make it early, store it uncovered or lightly covered so it doesn’t soften.

What can I use instead of ground chicken?

Ground turkey works great, and ground pork is delicious too. If you’re using very lean meat, add a tiny splash of oil or a spoon of yogurt to keep it juicy.

How do I store leftovers?

Store the chicken, toppings, and sauce separately in airtight containers. The chicken will last about 3–4 days in the fridge. Reheat chicken in a skillet for best texture.

Can I use flour tortillas instead of corn?

Absolutely. Flour tortillas are softer and easier to fold—especially if you’re loading up on cabbage and pickles (as you should).

What if I don’t like cottage cheese?

No worries. Use Greek yogurt, sour cream, or even a quick ranch drizzle. The goal is creamy + tangy, not suffering.

Dill Pickle Ranch Smash Chicken Tacos: Irresistible 30-Minute Win

Description

Crispy, tangy, and loaded with flavor, Dill Pickle Ranch Smash Chicken Tacos combine juicy smash chicken, crunchy slaw, and a creamy dill ranch sauce wrapped in crispy cheese shells. Perfect for an easy, fun weeknight dinner!

Ingredients

Scale

1 lb ground chicken
1 tsp garlic powder
1 tsp paprika (smoked if available)
Salt and black pepper, to taste
8 small tortillas (corn or flour)
1 cup shredded mozzarella or Monterey Jack cheese
½ cup chopped dill pickles
2 tbsp pickle brine
1 cup shredded cabbage (green or purple)
½ cup cottage cheese, blended
1 tsp ranch seasoning
Squeeze of fresh lemon
Oil, for cooking

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Instructions

In a large bowl, mix ground chicken, garlic powder, paprika, salt, and pepper until well combined.
Heat a skillet over medium heat with a drizzle of oil. Cook the chicken for 8–10 minutes, breaking it into small pieces, until fully cooked and golden.
In a nonstick pan over medium-low heat, sprinkle shredded cheese in thin rounds. Cook 3–4 minutes until melted and crispy. Remove carefully and let cool.
Blend cottage cheese with ranch seasoning and lemon juice until smooth.
Warm tortillas in a dry pan for about 30 seconds per side.
Assemble tacos: add chicken to tortillas, top with pickles, cabbage, drizzle with ranch sauce and pickle brine, then finish with crispy cheese shells.
Serve immediately and enjoy!

Notes

Greek yogurt can replace cottage cheese for a smoother sauce.

For extra crunch, serve with additional cheese crisps on the side.

Best enjoyed fresh while the cheese shells are crispy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2 tacos
Calories: 480 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 115 mg