Description
Quick, family-friendly tacos with seasoned chicken, tangy dill pickle ranch sauce, and a spicy shredded cabbage slaw topped with a golden-brown cheese lace for bold flavor and texture.
Ingredients
1 pound ground chicken
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper
1 tablespoon oil
8 small tortillas
1 cup shredded mozzarella or Jack cheese
1/2 cup chopped dill pickles
2 tablespoons pickle brine
1 cup shredded cabbage
1/2 cup cottage cheese
1 teaspoon ranch seasoning
1 squeeze of lemon juice
Instructions
Heat oil in a skillet over medium-high heat.
Add ground chicken, garlic powder, paprika, salt, and pepper. Cook until browned.
Mix in chopped dill pickles and pickle brine. Stir for 2-3 minutes.
In a separate pan, sauté shredded cabbage until crisp-tender.
Blend cottage cheese, ranch seasoning, and lemon juice for the sauce.
Place tortillas in a warmed skillet to soften.
Layer with chicken mixture, cabbage, and 1/2 cup shredded cheese.
Top with ranch sauce and a final layer of crispy cheese lace.
Garnish with extra pickles if desired.
Notes
Use corn or flour tortillas based on preference.
Adjust seasoning to taste.
Crispy cheese lace forms automatically from melted cheese.
Serve with lime wedges for extra brightness.
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 120mg