Too hot to turn on the oven this evening? These Dill Pickle Ranch Smash Tacos are the perfect solution for a busy summer night.
They are fresh, tangy, and incredibly satisfying for the whole family. You will love how fast these come together on a single griddle. It is the ultimate stress-free meal for your next weeknight dinner.
Why You’ll Love This Recipe
This recipe is a total game-changer for anyone who loves big flavors. It delivers a high-protein punch that keeps everyone full and happy. The combination of zesty ranch and tangy pickles is simply addictive.
The best part is the texture of the crispy cheese lace. It adds a salty crunch that feels like a restaurant treat at home. Your kids will love the fun smash method and the cheesy edges.
Simple Cooking Method
Smashing the chicken directly onto the griddle is so easy. This technique ensures the meat stays juicy while getting a perfectly browned crust. Even if you are a beginner, you can master this in minutes.
You do not need any fancy equipment to make these work. A heavy spatula or a simple burger press does the job perfectly. You will feel like a pro chef in your own kitchen.
Ingredients You’ll Need
Most of these items are likely already in your fridge or pantry. Fresh dill and sharp cheddar make all the difference here.
- 1 lb ground chicken
- 2 tablespoons dry ranch seasoning powder
- 1/4 cup finely diced dill pickles
- 1 tablespoon dill pickle brine
- 8 small flour or corn street-taco tortillas
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sliced dill pickles
- 1/4 cup ranch dressing
- 2 tablespoons chopped fresh dill
Step-by-Step Directions
- In a mixing bowl, combine the ground chicken, ranch seasoning powder, diced pickles, and pickle brine until well incorporated.
- Form the chicken mixture into 8 equal-sized balls, approximately 2 ounces each.
- Preheat a cast-iron skillet or flat-top griddle over medium-high heat and lightly grease with oil or cooking spray.
- Place a chicken ball on the hot griddle and immediately top with a tortilla.
- Using a heavy spatula or burger press, smash the tortilla down firmly until the chicken layer is very thin and reaches the edges of the tortilla.
- Cook for 3 to 4 minutes without moving, until the chicken is fully cooked and browned. Flip the taco and toast the tortilla side for 30 seconds, then remove from the pan.
- Clear any debris from the griddle and sprinkle 1/4 cup of shredded cheese in a circle slightly larger than the taco.
- Once the cheese begins to bubble and melt, place the taco chicken-side down onto the melting cheese.
- Cook for 1 to 2 minutes until the cheese forms a golden-brown, crispy lace around the edges. Use a spatula to lift the taco and the attached cheese lace from the pan.
- Repeat for the remaining tacos and serve topped with ranch dressing, sliced pickles, and fresh dill.
Best Ways to Enjoy It
Serve these tacos warm while the cheese is still perfectly crunchy. They pair beautifully with a light cucumber salad or some fresh corn on the cob. Add a squeeze of lime for an extra bright finish.
Since these are so handheld and fun, they are great for casual backyard gatherings. Set out a bowl of extra ranch and pickles for dipping. Your guests will definitely ask for the recipe!
Keep It Fresh
These tacos are best enjoyed immediately to keep the cheese lace crisp. However, you can store leftovers in the fridge for up to three days. Use an airtight container to maintain the flavor.
To reheat, place them back in a dry skillet over medium heat. This helps the cheese crisp back up without making the tortilla soggy. Avoid the microwave if you want to keep that signature crunch.
Tips for Best Results
- Do not skip the pickle brine in the chicken mixture for extra moisture.
- Use a very hot griddle to get that golden-brown sear quickly.
- Wait for the cheese to bubble before placing the taco on top.
- Wipe the griddle between batches to prevent the cheese from burning.
- Choose a sharp cheddar for the best flavor and crispy lace texture.
- Press down firmly when smashing to ensure the chicken cooks evenly.
Ways to Switch It Up
- Swap ground chicken for ground turkey for a leaner option.
- Add pickled jalapeños if you want a spicy kick.
- Use gluten-free tortillas to accommodate dietary needs easily.
- Try pepper jack cheese for a bolder, zesty flavor profile.
Common Questions
Can I use corn tortillas?
Yes, corn tortillas work great and add a lovely toasted flavor. Just ensure they are fresh so they do not crack during the smashing process.
What if I don’t have a burger press?
A heavy flat-bottomed spatula works perfectly well. You can also use a small heavy saucepan wrapped in foil to press the tacos down.
I hope these Dill Pickle Ranch Smash Tacos bring a little joy to your busy weeknight. They are such a fun way to enjoy a high-protein meal with the people you love most. Happy cooking!
— Katie Wood
Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace
Ingredients
- 1 lb ground chicken
- 2 tablespoons dry ranch seasoning powder
- 1/4 cup finely diced dill pickles
- 1 tablespoon dill pickle brine
- 8 small flour or corn street-taco tortillas
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sliced dill pickles
- 1/4 cup ranch dressing
- 2 tablespoons chopped fresh dill
Instructions
- In a mixing bowl, combine the ground chicken, ranch seasoning powder, diced pickles, and pickle brine until well incorporated.
- Form the chicken mixture into 8 equal-sized balls, approximately 2 ounces each.
- Preheat a cast-iron skillet or flat-top griddle over medium-high heat and lightly grease with oil or cooking spray.
- Place a chicken ball on the hot griddle and immediately top with a tortilla.
- Using a heavy spatula or burger press, smash the tortilla down firmly until the chicken layer is very thin and reaches the edges of the tortilla.
- Cook for 3 to 4 minutes without moving, until the chicken is fully cooked and browned. Flip the taco and toast the tortilla side for 30 seconds, then remove from the pan.
- Clear any debris from the griddle and sprinkle 1/4 cup of shredded cheese in a circle slightly larger than the taco.
- Once the cheese begins to bubble and melt, place the taco chicken-side down onto the melting cheese.
- Cook for 1 to 2 minutes until the cheese forms a golden-brown, crispy lace around the edges. Use a spatula to lift the taco and the attached cheese lace from the pan.
- Repeat for the remaining tacos and serve topped with ranch dressing, sliced pickles, and fresh dill.
