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Close up of a Dill Pickle Ranch Smash Chicken Taco showing the charred flour tortilla and creamy ranch drizzle.

Dill Pickle Ranch Smash Chicken Tacos

Crispy seared ground chicken meets tangy dill pickles and creamy ranch in these viral Dill Pickle Ranch Smash Chicken Tacos. A fast, 30-minute dinner featuring charred tortillas and melted Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Chicken 90/10 or 93/7 blend
  • 8 small Flour Tortillas Street taco size
  • 1.5 cups Monterey Jack Cheese Shredded
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper Plus extra for garnish
  • 1/2 cup Ranch Dressing Creamy with herb specks
  • 1/2 cup Dill Pickles Finely diced
  • 4 sprigs Fresh Dill Torn into small pieces

Equipment

  • 1 Cast Iron Skillet or Griddle Essential for a high-heat sear.
  • 1 Heavy Flat Spatula Used to smash the chicken into the tortilla.

Method
 

Preparation
  1. Divide the ground chicken into 8 small balls (approx 2 oz each). Do not overwork the meat.
  2. Finely dice the dill pickles and pull small sprigs of fresh dill from the stems. Set aside.
Cooking
  1. Heat a skillet over medium-high. Place a chicken ball in the pan, top with a tortilla, and smash flat with a spatula. Sear for 2-3 minutes until the chicken edges are crispy and browned.
  2. Flip the taco so the tortilla is on the pan. Sprinkle Monterey Jack cheese over the chicken. Cover briefly until cheese is melted and tortilla is lightly charred.
Assembly
  1. Drizzle with ranch dressing, top with diced pickles, fresh dill, and cracked black pepper.

Notes

For the best crust, ensure your pan is piping hot before adding the chicken.
Use parchment paper under your spatula if the chicken sticks during the smashing process.