Dill Pickle Ranch Smash Tacos (Printable)

Smashed ranch chicken tacos with crispy cheese lace and dill pickle ranch sauce

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried dill
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper

→ Ranch Sauce

09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - 2 tbsp fresh dill, finely chopped
12 - 1 tbsp fresh chives, finely chopped
13 - 1 tbsp fresh parsley, finely chopped
14 - 1 tbsp lemon juice
15 - 1/2 tsp garlic powder
16 - 1/2 tsp onion powder
17 - Salt and pepper to taste

→ Crispy Cheese Lace

18 - 1 cup shredded cheddar cheese
19 - 1/2 cup shredded Monterey Jack cheese

→ Toppings & Assembly

20 - 8 small flour or corn tortillas
21 - 1 cup dill pickles, thinly sliced
22 - 1 small red onion, thinly sliced
23 - 1/2 head iceberg lettuce, shredded

# Method:

01 - Combine chicken with olive oil, garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper in a bowl. Mix thoroughly to coat and let marinate for 10-15 minutes.
02 - Whisk together sour cream, mayonnaise, fresh dill, chives, parsley, lemon juice, garlic powder, and onion powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
03 - Heat a large nonstick skillet over medium-high heat. Place 60-70g portions of marinated chicken in the skillet and smash with a spatula or burger press into thin patties. Sear for 2-3 minutes per side until golden brown and cooked through. Repeat with remaining chicken.
04 - Wipe the skillet clean. For each taco, sprinkle a thin, even layer of mixed cheddar and Monterey Jack cheese in a 4-5 inch circle directly in the pan. Place a tortilla on top and cook 1-2 minutes until cheese is golden and crispy. Flip carefully and warm the tortilla for 30 seconds. Remove cheese-side up and repeat for all tortillas.
05 - Spread ranch sauce over the crispy cheese side of each tortilla. Layer with smashed chicken, sliced dill pickles, red onion, and shredded lettuce. Drizzle with additional ranch sauce if desired. Serve immediately while cheese remains crispy.

# Expert Advice:

01 -
  • The combination of crispy cheese, juicy smashed chicken, and cool tangy ranch hits every single texture and flavor craving in one bite
  • These come together in about 40 minutes but taste like something from a trendy taco spot
  • The ranch seasoning gets right into the chicken, so every layer is flavorful, not just the sauce
02 -
  • Don't overcrowd the pan when smashing chicken, work in batches so each piece gets proper contact with the heat
  • The cheese lace needs to be thin and even, otherwise you'll get soggy spots instead of that all-over crispiness
  • These tacos are best eaten right away because the cheese lace starts to lose its crunch after sitting too long
03 -
  • Let your skillet get properly hot before adding the chicken, that sizzle is what creates the golden crust
  • Use a knife or bench scraper to help lift the cheese lace from the pan if it sticks slightly
  • Warm your tortillas in a dry pan first if they're stiff from the fridge
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