Ingredients
Scale
- 1 pound Ground Chicken (90% lean recommended)
- 8 small Flour or Corn Tortillas
- 1/2 cup Ranch Dressing (store-bought or homemade)
- 1/2 cup finely chopped Dill Pickles (plus extra for garnish)
- 2 tablespoons Olive Oil or Neutral Cooking Oil
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 tablespoon fresh or dried Dill Weed
Instructions
- Step 1: Prepare the Dill Pickle Ranch sauce by combining the ranch dressing, finely chopped dill pickles, and dill weed in a small bowl. Stir well, season with salt and pepper to taste, and refrigerate while preparing the chicken to allow the flavors to meld.
- Step 2: In a separate bowl, mix the ground chicken with onion powder, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Divide the seasoned chicken mixture into 8 equal small balls, approximately 2 ounces each.
- Step 3: Heat the olive oil in a large skillet or griddle over medium-high heat. Place a small tortilla on the griddle, then immediately place one chicken ball directly on top of the tortilla. Using a sturdy, flat spatula or burger press, firmly smash the chicken ball flat onto the tortilla until the chicken layer is thin and covers the surface.
- Step 4: Cook the smashed chicken tacos for 3-4 minutes without moving until the chicken is fully cooked through and the edges are crispy and browned. If desired, flip the taco (chicken-side down) for the final 30-60 seconds to lightly crisp the tortilla. Remove from the griddle.
- Step 5: Assemble the tacos by spreading a generous amount of the prepared Dill Pickle Ranch sauce onto the chicken layer. Serve immediately, garnished with extra chopped dill pickles.
Notes
- To keep the tacos from getting soggy, always store the cooked smash chicken/tortilla shells separately from the Dill Pickle Ranch sauce in airtight containers in the refrigerator.
- For optimal crispness when reheating, use an air fryer (350°F for 3 minutes) or a dry skillet over medium heat; do not reheat the tacos in the microwave, as the chicken texture will suffer.
- Balance the rich Dill Pickle Ranch and savory chicken by serving the tacos alongside a simple shredded cabbage slaw or a handful of plain potato chips for extra crunch.
- Using 90% lean ground chicken is key to avoiding excessive grease during the smash process, ensuring the chicken adheres cleanly to the tortilla and gets properly crispy edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American