Description
Juicy smash-grilled chicken served in crispy cheddar cheese taco shells, topped with tangy dill pickle ranch, crunchy pickles, and fresh herbs for a bold, texture-packed taco experience.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup dill pickle chips, chopped
- 1/2 cup ranch dressing
- 2 tbsp dill pickle juice
- 1 tbsp fresh dill, chopped (optional)
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and press down firmly with a spatula to flatten.
- Cook for 4–5 minutes per side until fully cooked and crispy on the edges.
- Remove chicken from the pan, let rest briefly, then slice into bite-sized pieces.
- Wipe the skillet clean and return to medium heat.
- Sprinkle about 1/4 cup shredded cheddar cheese into small round piles in the skillet.
- Cook until bubbling and golden at the edges, then carefully lift and drape over a bowl or taco mold to form shells.
- In a bowl, mix ranch dressing, pickle juice, and fresh dill until smooth.
- Assemble tacos by filling cheese shells with chicken, drizzling with dill pickle ranch, adding chopped pickles, and garnishing with cilantro and lime juice.
Notes
- Cheese lace shells are best enjoyed fresh for maximum crispiness.
- Chicken thighs can be used instead of breasts for juicier results.
- Use dairy-free cheese and ranch to make this recipe dairy-free.
- Add lettuce or tomatoes for extra freshness and crunch.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg
