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Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace

Smash-style ground chicken tacos with a golden cheese lace crust, tangy pickle slaw, and creamy cottage cheese ranch drizzle, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and black pepper to taste
  • 8 small flour or corn tortillas
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 1 cup shredded cabbage or bagged coleslaw mix
  • 0.5 cup dill pickles finely chopped
  • 2 tbsp pickle brine from the jar
  • 0.5 cup cottage cheese full-fat preferred
  • 1 tsp dry ranch seasoning
  • 0.5 lemon, juiced
  • splash of water or pickle brine optional, to thin the ranch drizzle

Equipment

  • Large non-stick skillet
  • Heavy spatula or burger press
  • Blender or small food processor
  • Instant-read meat thermometer

Method
 

  1. In a medium bowl, combine ground chicken, garlic powder, paprika, salt, and pepper. Mix until just combined. Divide into 8 equal balls.
  2. In a small bowl, toss together the shredded cabbage, chopped pickles, and pickle brine. Set aside to marinate while you cook.
  3. Add cottage cheese, ranch seasoning, and lemon juice to a blender or food processor. Blend until completely smooth and creamy. Thin with a splash of water or pickle brine if needed for drizzling.
  4. Heat a large non-stick skillet over medium-high heat for about 1 minute until fully hot.
  5. Sprinkle about 2 tablespoons of shredded cheese onto the hot skillet in a small circle slightly larger than your tortilla. Place one chicken ball in the center of the cheese, then press a tortilla down on top.
  6. Using a heavy spatula or burger press, smash down firmly so the chicken flattens out to the edges of the tortilla and the cheese spreads into a lace around the outside.
  7. Cook cheese-side down for 2 to 3 minutes until the cheese lace is golden and crispy. Flip and cook the chicken side for another 3 to 4 minutes until the internal temperature reaches 165°F.
  8. Remove from the pan and immediately top with a generous spoonful of pickle slaw and a drizzle of cottage cheese ranch. Repeat with remaining portions.
  9. Garnish with extra dill, sliced pickles, or hot sauce if desired. Serve immediately.

Notes

Storage: Best eaten fresh for maximum crunch. Store leftover chicken and tortilla portions separately from the slaw in airtight containers. Reheat in a dry skillet over medium heat to restore crispness. Cottage cheese ranch keeps refrigerated for up to 5 days. Substitutions: Ground turkey can replace ground chicken. For a keto version, skip the tortilla and smash chicken and cheese directly onto the skillet. Serving: Pairs well with sweet potato fries, corn on the cob, or a black bean salad.