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dill pickle ranch smash chicken tacos with crispy cheese lace

Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace

Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace are an explosion of flavor, offering a delightful twist on your typical taco night. This recipe is your shortcut to a restaurant-quality meal at home, packed with tangy, creamy, and savory goodness that’s surprisingly easy to achieve.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner, Lunch, Tacos
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Smash Chicken
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup dill pickle juice from the pickle jar
  • 2 tablespoons olive oil
  • 1 tablespoon ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • to taste salt
  • to taste freshly ground black pepper
Crispy Cheese Lace
  • 1 cup shredded Monterey Jack cheese or a blend of Monterey Jack and cheddar
Dill Pickle Ranch Sauce
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon dill pickle relish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ranch seasoning mix
  • to taste salt
  • to taste freshly ground black pepper
Assembling the Tacos
  • 8-10 corn tortillas or your favorite taco shells
  • 1/4 cup chopped dill pickles for topping
  • 2 tablespoons chopped fresh dill for garnish
  • optional sliced jalapeños for topping
  • optional pickled red onions for topping
  • optional a drizzle of extra ranch for topping

Equipment

  • Oven
  • Paper towels
  • Medium Bowl
  • Large oven-safe skillet
  • Heavy-bottomed pot or meat pounder
  • Two Forks
  • Baking sheets
  • Parchment paper
  • Spatula
  • Small Bowl
  • Whisk
  • Dry skillet or microwave

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.
  2. In a medium bowl, toss the chicken thighs with olive oil, dill pickle juice, ranch seasoning mix, garlic powder, smoked paprika, salt, and pepper until evenly coated.
    1/4 cup dill pickle juice, 2 tablespoons olive oil, 1 tablespoon ranch seasoning mix, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper
  3. Heat a large oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Once hot, add the seasoned chicken thighs in a single layer. Sear for 3-4 minutes per side until golden brown.
  4. Using a heavy-bottomed pot or a meat pounder, carefully smash each chicken thigh down until it’s about ½ inch thick. This will create crispier edges and tender interiors. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  5. Once cooked, remove the skillet from the oven. Let the chicken rest in the skillet for 5 minutes. Then, using two forks, shred the chicken directly in the skillet, mixing it with any accumulated juices. This "smash" method ensures maximum flavor infusion and a delightful texture.
  6. Line two baking sheets with parchment paper.
  7. Divide the shredded Monterey Jack cheese into 4-6 equal portions. Place each portion onto the prepared baking sheets, spreading it out into thin, irregular circles or free-form shapes, about 3-4 inches in diameter. Aim for thinness to ensure maximum crispness.
    1 cup shredded Monterey Jack cheese
  8. Bake in the preheated oven at 400°F (200°C) for 5-8 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. Keep a close eye as it can burn quickly.
  9. Carefully remove the baking sheets from the oven. Let the cheese lace cool on the baking sheets for a few minutes until it firms up and becomes crispy. If any stick, gently loosen them with a spatula once slightly cooled.
  10. In a small bowl, whisk together the sour cream, mayonnaise, finely chopped fresh dill, dill pickle relish, lemon juice, and ranch seasoning mix.
    1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped fresh dill, 1 tablespoon dill pickle relish, 1 teaspoon lemon juice, 1/2 teaspoon ranch seasoning mix
  11. Season with salt and pepper to taste. Stir until thoroughly combined and creamy.
    to taste salt, to taste freshly ground black pepper
  12. While the chicken is resting or the cheese is baking, warm your corn tortillas according to package directions (typically a few seconds on a dry skillet or in the microwave).
    8-10 corn tortillas
  13. Spoon a generous portion of the dill pickle smash chicken onto each warm tortilla.
  14. Drizzle the dill pickle ranch sauce over the chicken. Top with chopped dill pickles and fresh dill. If desired, add any other favorite toppings like sliced jalapeños or pickled red onions.
    1/4 cup chopped dill pickles, 2 tablespoons chopped fresh dill, optional sliced jalapeños, optional pickled red onions
  15. Gently place a piece of the crispy cheese lace on top of each taco.

Notes

The crispy cheese lace is best enjoyed fresh. Leftovers may lose some crispness. Store chicken and sauce separately. Reheat chicken gently. Avoid freezing assembled tacos or cheese lace.