Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace

Here is a detailed, step-by-step recipe for Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace. This recipe makes 6 tacos.

Ingredients

For the Smash Chicken

1 lb ground chicken (preferably 92–93% lean)
1 tablespoon ranch seasoning (dry mix)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt (optional, depending on ranch mix)
1 tablespoon finely chopped fresh dill (or 1 teaspoon dried)
1/4 cup very finely chopped dill pickles (patted dry)
1 tablespoon pickle juice (optional, for extra flavor)

For the Crispy Cheese Lace

1 to 1 1/2 cups freshly shredded sharp cheddar or Colby Jack
(Avoid pre-shredded if possible for better melting.)

For Assembly

6 small flour tortillas (street taco size)
1/2 cup ranch dressing
1/2 cup shredded lettuce
1/4 cup thinly sliced dill pickles
2 tablespoons chopped fresh dill (optional garnish)

Equipment

Large nonstick or cast iron skillet
Spatula (metal preferred for scraping cheese)
Parchment paper (optional for resting tacos)
Mixing bowl

Step 1: Prepare the Chicken Mixture

In a medium mixing bowl, combine:
- Ground chicken
- Ranch seasoning
- Garlic powder
- Onion powder
- Black pepper
- Salt (if using)
- Chopped dill
- Finely chopped pickles
Mix gently with your hands or a fork until just combined.
Do not overmix, or the chicken may become dense.
Divide the mixture into 6 equal portions. Roll lightly into balls.

Set aside.

Step 2: Prep the Tortillas

Lay the tortillas flat on your work surface.
Place one portion of chicken in the center of each tortilla.
Using your fingers or the back of a spoon, spread the chicken thinly and evenly across the entire surface of the tortilla, all the way to the edges.

The chicken layer should be thin. This ensures quick cooking and a crispy exterior.

Step 3: Cook the Smash Chicken

Heat a large skillet over medium to medium-high heat. Do not add oil yet.
Once hot, place one tortilla chicken-side down into the skillet.
Immediately press firmly with a spatula to flatten and ensure full contact with the pan.
Cook for about 3–4 minutes, until:
- The chicken is browned
- The edges are crispy
- The chicken is mostly cooked through
Flip the taco so the tortilla side is now down.
Cook another 1–2 minutes until the tortilla is lightly golden and crisp.

Transfer to a plate. Repeat with remaining tacos.

Step 4: Create the Crispy Cheese Lace

This is what gives the taco its crispy, cheesy skirt.

Reduce heat slightly to medium.
Sprinkle about 2–3 tablespoons of shredded cheese directly into the skillet in a thin circle slightly larger than your taco.
Let the cheese melt completely.
Continue cooking until it begins to bubble and turn golden brown around the edges, about 1–2 minutes.

You want deep golden edges but not burnt.

Immediately place a cooked taco (tortilla side down) directly on top of the melted cheese.
Gently press so the cheese adheres to the tortilla.
Let cook another 30–60 seconds until the cheese is fully crispy.
Using a metal spatula, carefully lift and scrape under the cheese lace to release it in one piece.

Transfer to parchment paper to cool slightly. The cheese will crisp further as it cools.

Repeat for remaining tacos.

Step 5: Assemble the Tacos

Open each taco carefully.
Drizzle ranch dressing inside.
Add shredded lettuce.
Add thin pickle slices.
Sprinkle fresh dill if desired.

Optional Additions

Thinly sliced red onion
Crushed tortilla chips for crunch
A drizzle of hot honey for sweet heat
Sliced jalapeños

Tips for Best Results

Pat pickles dry before mixing into chicken to prevent excess moisture.
Use freshly shredded cheese for best melting and crisping.
Cook in batches and avoid overcrowding the pan.
If cheese browns too quickly, lower the heat slightly.
Serve immediately for maximum crispiness.

Storage and Reheating

Store cooked tacos (without toppings) in the refrigerator up to 3 days.

Reheat in a skillet over medium heat until warmed and re-crisped. Avoid microwaving, as it softens the cheese lace.