Description
Dill Pickle Ranch Smash Chicken Tacos — Easy Dinner! — perfect for quick weeknight meals and meal prep. Makes 8 crispy smash tacos in 20 minutes with 13 simple ingredients.
Ingredients
Scale
- 1 lb ground chicken
- 1 tsp garlic powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 8 small tortillas
- 1 cup shredded mozzarella or Jack
- 1/2 cup chopped dill pickles
- 2 tbsp pickle brine
- 1 cup shredded cabbage
- 1/2 cup cottage cheese
- 1 tsp ranch seasoning
- Squeeze of lemon
Instructions
- Mix ground chicken with garlic powder, paprika, salt, and black pepper in a bowl until evenly combined — takes about 2 minutes.
- Lay tortillas flat and top each with shredded mozzarella or Jack, then press seasoned chicken in a thin layer directly onto the cheese.
- Cook each taco cheese-side down in a hot skillet over medium-high heat for 2 minutes until a golden cheese lace crust forms.
- Flip and cook the chicken side for 3–4 minutes until the internal temperature reaches 165°F and the meat is fully cooked through.
- Top with cabbage-pickle brine slaw and blended cottage cheese ranch-lemon drizzle, then serve immediately for maximum crunch.
Notes
- Fridge Storage: Store cooked chicken patties and tortillas separately in airtight containers for up to 3 days. Keep the cottage cheese ranch sauce in a small sealed jar and the cabbage-pickle topping in a separate container lined with paper towel to absorb excess moisture and maintain crispness.
- Freezer Storage: Freeze fully cooked, cooled chicken patties in a single layer on a parchment-lined baking sheet for 1 hour, then transfer to freezer bags. They keep for up to 2 months. Do not freeze assembled tacos, sauce, or cabbage—these components lose texture when thawed. Label bags with the date.
- Oven Reheat: Preheat your oven to 375°F. Place chicken patties on a wire rack set over a baking sheet and reheat for 8 minutes until warmed through and edges re-crisp. Warm tortillas wrapped in foil for the last 3 minutes. Assemble with fresh toppings after reheating.
- Microwave Reheat: Place a chicken patty on a microwave-safe plate with a damp paper towel draped loosely over it. Heat on high for 45 seconds to 1 minute. Microwave the tortilla separately for 15 seconds. This method is fastest but sacrifices some crispness on the patty edges.
- Air Fryer Reheat: Set your air fryer to 370°F and place chicken patties in a single layer. Reheat for 4 minutes, flipping halfway through. This is the best method for restoring that smashed, crispy exterior. Add tortillas for the last 1 minute to warm and lightly toast them.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Skillet
- Cuisine: Unspecified
Nutrition
- Serving Size: 2 tacos
- Calories: 285 calories
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: Not provided
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg