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A close-up of a smash chicken taco held in hand, showing the golden-brown patty and lacy fried cheddar cheese. (Dill Pickle Ranch Chicken Tacos)

Dill Pickle Ranch Chicken Tacos with Crispy Cheddar Cheese Lace

These Dill Pickle Ranch Chicken Tacos feature a smashed chicken patty fused to a crispy cheddar cheese lace, topped with tangy crinkle-cut pickles and a heavy zigzag of creamy ranch dressing on charred tortillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1 lb Ground Chicken 454g
  • 1 tsp Kosher Salt 6g
  • 1 tsp Black Pepper 2g, freshly cracked
  • 2 tbsp Avocado Oil 30ml
  • 8 Small Flour Tortillas approx. 4.5 inches
  • 2 cups Sharp Cheddar Cheese 226g, freshly shredded
  • 30 slices Crinkle-Cut Dill Pickles bright green, thin
  • 1/2 cup Ranch Dressing 120ml, thick
  • 1 tsp Dried Dill Weed 2g

Equipment

  • 1 Cast Iron Skillet Essential for high heat and cheese lace.
  • 1 Meat Smasher or Grill Press To flatten the chicken patty.
  • 1 Thin Metal Spatula To flip and lift the delicate cheese skirt.

Method
 

Preparation
  1. Divide the 1 lb (454g) ground chicken into 8-10 equal balls. Keep them cold until ready to use.
  2. Heat 2 tbsp (30ml) avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Cooking and Assembly
  1. Place a chicken ball in the pan, top with a flour tortilla, and smash flat with a press for 10 seconds.
  2. Cook for 3-4 minutes until the meat is golden-brown. Flip the taco so the chicken faces up.
  3. Sprinkle 1/4 cup (28g) shredded cheddar around the edges of the taco. Let bubble for 90 seconds until a lacy skirt forms.
  4. Remove to a plate. Top with 3 pickles, a zigzag of ranch, dried dill, and extra black pepper.

Notes

Always use fresh-grated cheese for the best lace effect.
Ensure the pan is screaming hot before adding the chicken to prevent sticking.