Description
Delicious chicken tacos topped with a creamy dill pickle sauce for a flavorful twist.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup dill pickles, finely minced
- 2 tbsp dry ranch seasoning powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 8 small flour tortillas
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp vegetable oil for the griddle
- 1/2 cup sour cream
- 2 tbsp dill pickle juice
- 1 tbsp fresh dill, chopped
- 1/2 cup shredded iceberg lettuce
- 1/4 cup white onion, finely diced
- 8 thin dill pickle slices (optional)
- 1/2 tsp dried dill weed (optional)
Instructions
- In a large bowl, mix the ground chicken, minced pickles, ranch seasoning, garlic powder, and pepper until well combined.
- Divide the chicken mixture into 8 equal portions and roll them into balls.
- Heat a large flat griddle or cast-iron skillet over medium-high heat and lightly coat with oil.
- Place a ball of chicken on the griddle and immediately top with a flour tortilla.
- Use a heavy press or spatula to smash the tortilla down firmly so the chicken flattens into a thin layer underneath.
- Cook for 3 to 4 minutes until the chicken is browned and fully cooked through.
- Flip the taco so the tortilla side is down, then sprinkle a generous handful of the combined cheeses directly onto the griddle next to the taco.
- Drag the taco over the melting cheese and let it sit for 1 to 2 minutes until the cheese forms a crispy, lacy crust attached to the edges.
- Whisk together the sour cream, pickle juice, and fresh dill in a small bowl.
- Remove the tacos from the heat and top with lettuce, diced onion, a drizzle of the ranch sauce, and a pickle slice.
Notes
- For an extra kick, consider adding some hot sauce to the ranch sauce.
- To make ahead, prepare the chicken mixture in advance and refrigerate until ready to cook.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Griddle, Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg