Dill Pickle Ranch Chicken Tacos (Print)

Flavorful chicken tacos with dill pickle, ranch seasoning, crunchy cabbage, tangy pickles, and crispy cheese lace.

# Components:

→ Chicken Filling

01 - 1 pound ground chicken
02 - 1 teaspoon garlic powder
03 - 1 teaspoon paprika
04 - 1 teaspoon kosher salt
05 - 0.5 teaspoon freshly ground black pepper

→ Tacos and Toppings

06 - 8 small gluten-free tortillas
07 - 1 cup shredded mozzarella or Jack cheese
08 - 0.5 cup chopped dill pickles
09 - 2 tablespoons pickle brine
10 - 1 cup shredded green cabbage

→ Ranch Cottage Cheese Sauce

11 - 0.5 cup cottage cheese
12 - 1 teaspoon ranch seasoning
13 - 1 teaspoon fresh lemon juice

# Directions:

01 - In a large bowl, combine ground chicken, garlic powder, paprika, kosher salt, and black pepper. Mix until evenly distributed.
02 - Heat a skillet over medium heat. Add the chicken mixture, breaking it apart with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
03 - In a blender or food processor, combine cottage cheese, ranch seasoning, and fresh lemon juice. Blend until smooth and creamy. Refrigerate until ready to serve.
04 - Warm the tortillas in a dry skillet over medium heat or directly over a gas flame until pliable. Keep covered to maintain warmth.
05 - Heat a non-stick skillet over medium heat. Sprinkle approximately 2 tablespoons of shredded cheese in a circle slightly larger than a tortilla. Allow to melt and cook until golden and lacey, about 2 minutes. Carefully place a tortilla on top and press gently. Cook for 30 seconds, flip, and cook for another 30 seconds. Transfer to a plate with cheese side up. Repeat with remaining tortillas and cheese.
06 - Top each cheese-crusted tortilla with a generous spoonful of cooked chicken, a handful of shredded cabbage, chopped dill pickles, and a drizzle of pickle brine.
07 - Add a dollop of ranch cottage cheese sauce to each assembled taco. Serve immediately while the cheese lace is still crispy.

# Chef Secrets:

01 -
  • The crispy cheese lace is honestly addictive, and once you nail it, you'll find yourself making these just to recreate that golden, salty crunch.
  • Everything comes together in thirty minutes, which means weeknight dinners stop feeling like a chore and start feeling like a small victory.
  • The pickle brine ties everything together with a brightness that makes your mouth water before you even take a bite.
02 -
  • The cheese lace will stick to your skillet if you don't use non-stick or medium heat, so don't skip this detail thinking you can improvise on a regular skillet.
  • Pickle brine is not a garnish—it's the ingredient that brings everything into balance, so taste the cabbage after you've dressed it and you'll understand why.
03 -
  • Make your ranch sauce the morning of if you have time—it gets better as the flavors meld, and you'll be less rushed when it's taco time.
  • Have your chicken cooked and your tortillas warmed before you start making cheese laces, because once you're in that rhythm, you don't want to stop.
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