Can I use ground turkey instead of ground chicken?

Absolutely. Ground turkey works just as well. The seasoning and dill pickle ranch flavors will still shine through.

How do I store leftovers?

Store the chicken mixture separately in an airtight container in the fridge for up to 3 days. Keep the toppings and tortillas separate so nothing gets soggy. Reheat the chicken in a skillet or microwave, then assemble fresh tacos.

Can I make these ahead of time?

You can prep the chicken and the ranch cottage cheese mixture in advance. When ready to serve, warm the tortillas and make the crispy cheese lace fresh for the best texture.

Are these really gluten-free?

They can be! Just use certified gluten-free tortillas. Everything else in the recipe is naturally gluten-free, but always double-check your ranch seasoning.

What other cheese works for the cheese lace?

Monterey Jack, mozzarella, or even a mild cheddar all work well. Just choose a cheese that melts smoothly.

Dill Pickle Ranch Smash Chicken Tacos: 30-Minute Magic

Name: Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and black pepper, to taste; 8 small tortillas (gluten-free if needed); 1 cup shredded mozzarella or Monterey Jack cheese; 1/2 cup chopped dill pickles; 2 tablespoons pickle brine; 1 cup shredded cabbage; 1/2 cup cottage cheese, blended until smooth; 1 teaspoon ranch seasoning; Squeeze of fresh lemon juice

Description

Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace are a bold, tangy, and ultra-crispy twist on taco night. Seasoned ground chicken is layered into warm tortillas, topped with chopped dill pickles, fresh cabbage, and a creamy ranch cottage cheese drizzle, then finished with a golden crispy cheese lace for irresistible crunch. Ready in just 30 minutes, this gluten-free friendly dinner is perfect for busy weeknights when you want something fun, flavorful, and satisfying.

Ingredients

Scale

1 pound ground chicken
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
8 small tortillas (gluten-free if needed)
1 cup shredded mozzarella or Monterey Jack cheese
1/2 cup chopped dill pickles
2 tablespoons pickle brine
1 cup shredded cabbage
1/2 cup cottage cheese, blended until smooth
1 teaspoon ranch seasoning
Squeeze of fresh lemon juice

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Instructions

In a medium bowl, combine ground chicken, garlic powder, paprika, salt, and black pepper. Mix until just combined.
Heat a skillet over medium heat. Cook the seasoned chicken, breaking it apart as it browns, until fully cooked and no pink remains (about 6–8 minutes).
Warm tortillas in a dry skillet for about 30 seconds per side until soft and flexible.
In a non-stick skillet, sprinkle a thin, even layer of shredded cheese. Cook over medium heat until melted and golden around the edges. Remove carefully and let cool slightly to form a crispy cheese lace.
In a small bowl, mix blended cottage cheese with ranch seasoning and a squeeze of lemon.
Assemble tacos by adding chicken to each tortilla, followed by chopped dill pickles, shredded cabbage, a drizzle of pickle brine, ranch cottage cheese sauce, and a piece of crispy cheese lace. Serve immediately.

Notes

Adjust seasoning to taste.

Monterey Jack, mozzarella, or mild cheddar work well for the cheese lace.

For extra crunch, add thinly sliced red onion.

Store leftover chicken separately in an airtight container for up to 3 days.

Keep toppings separate until ready to serve to prevent soggy tacos.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg