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Close up photo of seared chicken on a toasted tortilla with pickles and ranch dressing. (Dill Pickle Ranch Smash Chicken Tacos)

Dill Pickle Ranch Smash Chicken Tacos with Crispy Charred Edges

These Dill Pickle Ranch Smash Chicken Tacos feature seared ground chicken with charred edges, melted white cheese, and a tangy ranch zigzag. A viral-style 20-minute dinner that balances crispy textures with cool, herbaceous dill flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) ground chicken Preferably a blend of breast and thigh
  • 8 small flour tortillas Street taco size
  • 1 cup (115g) white cheese Shredded Monterey Jack or White Cheddar
  • 1/2 cup (75g) dill pickle slices Circular chips
  • 1/4 cup (60ml) creamy ranch dressing Thick consistency for drizzling
  • 2 tbsp (5g) fresh dill Finely chopped
  • 1 tbsp (15ml) avocado oil For searing
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) black pepper

Equipment

  • 1 Cast Iron Skillet Essential for the high-heat sear.
  • 1 Burger Press or Heavy Spatula To flatten the chicken into the tortilla.
  • 1 Squeeze Bottle For the ranch dressing zigzag.

Method
 

Preparation
  1. Divide the ground chicken into 8 equal-sized balls (about 2oz each). Do not over-work the meat. Season the exterior of each ball with salt and pepper.
The Smash and Sear
  1. Heat a cast iron skillet over medium-high heat with a drizzle of oil until shimmering.
  2. Place a chicken ball in the pan, top with a tortilla, and press firmly with a burger press until the chicken is thin and wide.
  3. Cook for 2-3 minutes until the chicken edges are golden-brown and charred. Flip the taco.
Finish and Assemble
  1. Top the chicken with white cheese and cover for 30 seconds to melt while the tortilla toasts.
  2. Add pickle slices, a zigzag of ranch dressing, and fresh dill. Serve immediately on a white plate.

Notes

Use a very hot pan to ensure the chicken sears before the tortilla burns.
Keep the chicken cold until right before cooking for the best texture.