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Close-up of Dill Pickle Ranch Smash Chicken Tacos with thick ranch drizzle and fresh dill garnish.

Dill Pickle Ranch Smash Chicken Tacos with Crispy Golden Ground Chicken

Crispy, golden-brown ground chicken is smashed onto soft flour tortillas, topped with melted white cheddar, tangy crinkle-cut dill pickles, and a thick zigzag of creamy ranch dressing for the ultimate 20-minute weeknight dinner fusion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb Ground Chicken 93/7 lean recommended
  • 8 small Flour Tortillas Street taco size
  • 2 tbsp Neutral Oil Avocado or Grapeseed
  • 1 tsp Kosher Salt
  • 1/2 tsp Garlic Powder
  • 1 cup White Cheddar Cheese Shredded
  • 1/2 cup Creamy Ranch Dressing Thick consistency
  • 24 slices Crinkle-Cut Dill Pickles Approx 3 per taco
  • 2 tbsp Fresh Dill Finely chopped
  • 1 tsp Black Pepper Freshly cracked

Equipment

  • 1 Cast Iron Skillet Essential for high-heat searing.
  • 1 Burger Press or Heavy Spatula Used to smash the chicken thin.
  • 1 Squeeze Bottle For the perfect ranch zigzag.

Method
 

Preparation
  1. Divide the 1 lb (450g) ground chicken into 8 equal portions. Roll them gently into balls and season the outside with salt and garlic powder.
Cooking
  1. Heat oil in a cast iron skillet over medium-high heat. Place a chicken ball in the pan, top with a flour tortilla, and smash flat with a press for 10 seconds.
  2. Cook for 2-3 minutes until the chicken is golden-brown and crispy. Flip the taco so the tortilla is on the pan and the chicken is facing up.
  3. Immediately top the crispy chicken with shredded white cheddar. Cook for 1 minute until the cheese is melted and the tortilla is toasted.
Assembly
  1. Remove from pan. Top with 3 crinkle-cut pickles, a zigzag of ranch dressing, fresh dill, and cracked black pepper.

Notes

Keep the chicken very cold before smashing to ensure the best crust.
Use a squeeze bottle for the ranch to get the signature look.