Dill Pickle Smash Chicken Tacos with Crispy Fried Cheese Lace
By Sloane Park
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
These dill pickle smash chicken tacos are one of my favorite fast meals. Ground chicken and Monterey Jack cheese are cooked thin against the tortilla, which catches a fried cheese edge. Chopped pickles and ranch dressing are added as toppings. I enjoy the contrast of cold dill pickles and hot melted cheese. These tacos can be ready in 30 minutes.
I use a large cast-iron skillet to make this recipe. Preheating the skillet with chicken and parchment prevents the chicken from sticking to the parchment, and using a cast-iron spatula to slice the chicken makes it easier to create paper-thin slices. Other options include a flat griddle. Overcrowding the pan can cause the cheese to cook rather than melt.
After cooking for about 2 minutes, I flip the chicken and add cheese, with some cheese sticking out beyond the edges of the chicken and covered with a tortilla. Melting cheese on the surface of the pan will begin to adhere to the tortilla, which will continue to brown. A combination of a wooden spoon and flexible spatula can apply more pressure if needed.
Add three pickle slices to the taco while it is hot. Sprinkle with ranch and dill and pepper. I like to add a lot of ranch in a zigzag pattern using a squeeze bottle to finish the taco. Eat immediately with other side dishes, such as air-fried green beans, to avoid soggy taco shells.
Why you'll love this recipe
- 1Six to eight tacos can be made with one pound of chicken. This is a reasonable amount for a small gathering when you don't want to offer another main course.
- 2Each taco contains dill and three pickle slices. Top the taco with ranch dressing for color.
- 3Each taco contains a small amount of meat, and the center of the meat cooks faster than the tortilla, which traps melted cheese.
- 4Serve tacos right from the skillet. Cheese in the skillet will be crispy around the tortillas.
- 5Ground turkey is an alternative option if you've got it chilled.
Ingredients
- •1 lb ground chicken (preferably a mix of breast and thigh)
- •6 small soft flour tortillas (6 to 8 tortillas, 6-inch)
- •2 cups shredded Monterey Jack cheese or sharp cheddar (225g)
- •18 slices dill pickle slices (18 to 24 circular green slices)
- •½ cup creamy ranch dressing (thick consistency, 120ml)
- •2 tsp dried dill flakes (2g)
- •1 tsp cracked black pepper (2g)
- •1 tbsp neutral oil (15ml, avocado or canola oil)
- •½ tsp kosher salt (3g)
Instructions
- 1
Divide the ground chicken into loose 2-ounce balls and keep them chilled until ready to cook.
- 2
Drain the dill pickle slices on a paper towel.
- 3
Heat a large cast-iron skillet or flat-top griddle over medium-high heat until it begins to faintly smoke. Add a tiny drop of neutral oil.
- 4
Set two chicken balls in the pan with plenty of space between them. Cover each with parchment paper, smash into a very thin disc, remove the parchment, and season with kosher salt.
- 5
Cook the chicken for about 2 minutes, until it has a brown crust. Flip, scatter shredded cheese over the chicken and onto the bare pan, then place a flour tortilla on top and press down firmly. Cook for about 60 to 90 seconds, until a lacy, golden-brown cheese edge forms.
- 6
Slide a spatula under the tortilla, cheese, and chicken, then flip the taco onto a plate with the chicken facing up. Top with 3 dill pickle slices, a heavy zigzag of ranch, dried dill flakes, and cracked black pepper.
FAQ
Nutrition (per serving)
Calories
345
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