Name: Dill Pickle Ranch Chicken Tacos with Crispy Cheese Lace Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and black pepper to taste; 1 cup shredded mozzarella or Jack cheese; 8 small tortillas; 1/2 cup chopped dill pickles; 2 tablespoons pickle brine; 1 cup shredded cabbage; 1/2 cup cottage cheese; 1 teaspoon ranch seasoning; A squeeze of lemon juice

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Introduction

These Dill Pickle Ranch Chicken Tacos with Crispy Cheese Lace combine savory ground chicken with tangy pickles and creamy ranch sauce for a flavorful twist on a taco night favorite. The crispy cheese adds a delightful crunch that makes every bite unforgettable.

Ingredients

1 pound ground chicken
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
8 small tortillas
1 cup shredded mozzarella or Jack cheese
1/2 cup chopped dill pickles
2 tablespoons pickle brine
1 cup shredded cabbage
1/2 cup cottage cheese
1 teaspoon ranch seasoning
A squeeze of lemon juice

Instructions

Step 1: In a bowl, season the ground chicken with garlic powder, paprika, salt, and black pepper. Mix well to combine all the spices evenly.
Step 2: Heat a skillet over medium heat and cook the seasoned chicken until fully cooked and no longer pink, about 8 to 10 minutes. Break up the meat as it cooks for even browning.
Step 3: While the chicken cooks, prepare the ranch sauce by blending cottage cheese with ranch seasoning and a squeeze of lemon juice until smooth and creamy.
Step 4: To make the crispy cheese lace, sprinkle small mounds of shredded cheese in a nonstick skillet and cook over medium heat until melted and crisp. Remove and drain on paper towels.
Step 5: Warm the tortillas in a dry pan or microwave. Assemble each taco by layering cooked chicken, chopped dill pickles, shredded cabbage, a drizzle of pickle brine, a spoonful of ranch sauce, and top with crispy cheese lace.

Tips & Variations

Use ground turkey or beef instead of chicken for a different protein option.
Swap mozzarella or Jack cheese for cheddar or pepper jack for added heat and flavor.
Add sliced jalapeños or hot sauce for a spicier kick.
Try using Greek yogurt instead of cottage cheese for a lighter ranch sauce.
To save time, prepare the ranch sauce and cheese lace ahead of time.

Storage

Store any leftover cooked chicken separately in an airtight container in the refrigerator for up to 3 days. Keep toppings like pickles and cabbage fresh and store the ranch sauce in a sealed container for up to 2 days. Reheat the chicken in a skillet over medium heat until warmed through. Assemble tacos just before serving to maintain crisp textures.

How to Serve

Four crispy yellow corn taco shells with dark brown charred spots are neatly lined up on a white plate. Each taco is filled with a base layer of shredded, seasoned chicken in light brown shades, topped with melted white cheese that peeks out unevenly. On top, a creamy white sauce with green herb flecks is drizzled generously, garnished with small pieces of green pickled pepper and fresh green dill sprigs. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole chicken breasts instead of ground chicken?

Yes, you can dice or shred cooked chicken breasts, but ground chicken is preferred for easier cooking and better texture in these tacos.

How do I make the crispy cheese lace without burning it?

Cook the cheese over medium heat and watch closely. It should bubble and turn golden brown in 2–3 minutes. Remove it promptly once crispy to prevent burning.