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Dill Pickle Ranch Smash Chicken Tacos topped with creamy ranch cottage cheese and crispy cheese lace on a wooden serving board

Dill Pickle Ranch Smash Chicken Tacos

Bold and tangy tacos made with seasoned ground chicken, crunchy dill pickles, creamy ranch cottage cheese topping, and an irresistible crispy cheese lace, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 pinch salt
  • 1 pinch black pepper
  • 8 small flour tortillas street-taco size preferred
  • 1 cup shredded mozzarella or Pepper Jack cheese Pepper Jack adds a mild heat
  • 1/2 cup chopped dill pickles use a crunchy variety, not bread-and-butter
  • 2 tbsp dill pickle brine straight from the jar
  • 1 cup shredded green cabbage fresh-shredded holds up better than bagged
  • 1/2 cup cottage cheese full-fat blends smoother
  • 1 tsp ranch seasoning packet seasoning works great
  • 1 tsp fresh lemon juice

Equipment

  • Large skillet
  • Non-stick skillet
  • Small blender or food processor
  • Spatula
  • Large mixing bowl

Method
 

  1. Season the chicken: In a large bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Mix well until fully combined.
  2. Cook the chicken: Heat a large skillet over medium heat with a light drizzle of oil. Add the chicken mixture and cook for 8 to 10 minutes, breaking it into small pieces, until fully cooked through with no pink remaining and edges turning golden.
  3. Make the cheese lace: In a separate non-stick skillet over medium-low heat, spread the shredded cheese in a thin, even layer. Let it melt, bubble, and turn golden and crispy for about 3 to 4 minutes without touching it. Slide off with a spatula onto a paper towel to cool.
  4. Prepare the ranch topping: Blend the cottage cheese with ranch seasoning and lemon juice in a small blender or food processor until completely smooth and creamy, about 30 seconds. Set aside.
  5. Warm the tortillas: Heat the small tortillas in a dry skillet over medium heat for about 1 minute per side, until warm, pliable, and lightly golden.
  6. Assemble the tacos: Layer each tortilla with a scoop of cooked chicken, chopped dill pickles, and shredded cabbage. Spoon the ranch cottage cheese mixture on top, drizzle with pickle brine, and finish with a broken piece of crispy cheese lace. Serve immediately.

Notes

Cheese lace is best enjoyed fresh. To reheat, place in a 350 degree oven for 5 minutes. Avoid the microwave. Dairy-free option: substitute cottage cheese with almond or cashew yogurt blended with ranch seasoning. Gluten-free: use certified gluten-free tortillas. Meat swaps: ground turkey, beef, or plant-based meat all work well. Make ahead: prepare the chicken mixture and toppings separately up to 3 to 4 days in advance and assemble just before serving. The chicken mixture freezes well for up to 3 months.