Smashed chicken seasoned with ranch spices, topped with tangy pickles and homemade ranch sauce, served in tortillas with crispy melted cheese lace.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried dill
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Ranch Sauce
09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - 2 tbsp fresh dill, finely chopped
12 - 1 tbsp fresh chives, finely chopped
13 - 1 tbsp fresh parsley, finely chopped
14 - 1 tbsp lemon juice
15 - 1/2 tsp garlic powder
16 - 1/2 tsp onion powder
17 - Salt and pepper, to taste
→ Crispy Cheese Lace
18 - 1 cup shredded cheddar cheese
19 - 1/2 cup shredded Monterey Jack cheese
→ Toppings & Assembly
20 - 8 small flour or corn tortillas
21 - 1 cup dill pickles, thinly sliced
22 - 1 small red onion, thinly sliced
23 - 1/2 head iceberg lettuce, shredded
# How-To Steps:
01 - Combine chicken with olive oil, garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper in a bowl. Mix thoroughly to coat all pieces. Let marinate for 10-15 minutes at room temperature.
02 - Whisk together sour cream, mayonnaise, fresh dill, chives, parsley, lemon juice, garlic powder, onion powder, salt, and pepper in a small bowl until smooth and well combined. Adjust seasoning to taste. Refrigerate until assembly.
03 - Heat a large nonstick skillet over medium-high heat. Working in batches, place portions of marinated chicken (approximately 2-2.5 oz each) in the skillet. Use a spatula or burger press to firmly smash each piece into a thin, even patty. Cook for 2-3 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Transfer to a plate and cover loosely with foil.
04 - Wipe out the skillet and return to medium-high heat. For each taco, sprinkle a thin, even layer of mixed cheddar and Monterey Jack cheeses in a 4-5 inch circle directly onto the skillet surface. Immediately place a tortilla on top of the cheese. Cook for 1-2 minutes until the cheese becomes golden and crispy. Carefully flip the assembly and warm the tortilla for 30 seconds. Remove with the crispy cheese layer facing up. Repeat for remaining tortillas.
05 - Spread a generous spoonful of ranch sauce over the crispy cheese side of each tortilla. Layer with smashed chicken, sliced dill pickles, red onion, and shredded lettuce. Drizzle with additional ranch sauce if desired. Serve immediately while cheese remains crispy.
