Description
A fun, flavorful twist on tacos featuring crispy tortillas, seasoned smashed chicken, melted cheese edges, and a tangy pickle ranch drizzle.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp smoked paprika
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp chopped dill pickles
- 1 tbsp pickle brine
- 1 tsp dried dill
- 1/2 tsp onion powder
- 2 tbsp vegetable oil
- Lime wedges and cilantro for serving
Instructions
- In a bowl, combine chicken thighs, smoked paprika, minced garlic, salt, and black pepper. Mash chicken with a fork or potato masher until flattened and seasoned throughout.
- Heat 1 tbsp oil in a large skillet over medium-high. Cook chicken in batches for 4-5 minutes per side until browned and cooked through. Remove and shred with forks.
- Wipe skillet, add remaining oil. Place tortillas in skillet, sprinkle cheese around edges to form lacy crisps. Cook 2-3 minutes until cheese is golden and tortillas crisp.
- Fill each tortilla with shredded chicken, fold, and cook another minute to warm. Remove and keep warm.
- For drizzle, whisk mayonnaise, sour cream, chopped pickles, pickle brine, dried dill, and onion powder until smooth.
- Serve tacos drizzled with pickle ranch, garnished with cilantro and lime wedges.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mexican-American Fusion