Dill Pickle Ranch Smash Chicken Tacos
Crispy “smashed” chicken cooked directly onto tortillas, topped with crunchy dill pickles, fresh lettuce, and a creamy homemade dill-pickle ranch. Tangy, flavorful, and absolutely addictive — these tacos are fun to make and perfect for a Mediterranean-friendly, balanced meal.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total: 30 minutes
Ingredients
For the Smash Chicken
2 chicken breasts, finely chopped or minced
1 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp dried dill
½ tsp black pepper
½ tsp salt
For the Dill Pickle Ranch Sauce
½ cup Greek yogurt (or mayo-yogurt mix 50/50)
2 tbsp pickle juice
¼ cup finely chopped dill pickles
1 tbsp fresh dill, chopped
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
Pinch salt
Optional: 1 tsp honey to balance flavor
For Serving
6 small flour or corn tortillas
1 cup shredded lettuce
Extra chopped dill pickles
Fresh dill for garnish
Lemon or pickle wedges
Instructions
1. Make the Dill Pickle Ranch
In a bowl combine:
Greek yogurt, pickle juice, chopped pickles, dill, garlic powder, onion powder, black pepper, and a pinch of salt.
Mix until creamy.
Chill in the fridge (it thickens and gets better as it rests).
2. Prepare the Chicken
Chop chicken very finely (almost minced) OR use pre-minced chicken.
In a bowl mix chicken with olive oil, garlic powder, onion powder, paprika, dried dill, salt, and pepper.
Divide into 6 small balls (one per taco).
3. Smash-Cook the Chicken Tacos
Heat a non-stick pan over medium-high.
Place a tortilla on the pan.
Put one chicken ball in the center of the tortilla.
Using a spatula or parchment paper + small plate, smash the chicken flat so it sticks to the tortilla.
Cook 3–4 minutes until the chicken browns.
Flip the tortilla so the chicken side cooks another 2–3 minutes.
Remove when golden and cooked through.
Repeat for all tacos.
4. Assemble the Tacos
On each smash chicken tortilla:
Add a handful of shredded lettuce.
Spoon over dill pickle ranch.
Add extra chopped pickles and fresh dill.
Serve warm with lemon or extra pickle wedges.
Tips & Variations
Make it crunchy: toast tortillas before smashing if you like crisp edges.
Make it lighter: use all Greek yogurt in the sauce.
Add veggies: shredded cabbage, carrots, or cucumber ribbons.
Extra flavor: drizzle a bit of honey or hot honey to contrast the tangy pickles.
Frequently Asked Questions
Can I air fry the chicken?
Yes! Make small flat patties, air fry at 190°C (375°F) for 10–12 min and add to warmed tortillas.
Can I use leftover grilled chicken?
Yes — chop finely and heat in a pan with 2 tbsp pickle juice + ½ tbsp olive oil.
Corn or flour tortillas?
Both work. Flour gives soft tacos; corn gives extra crisp.
Nutritional Information
Calories: 180
Protein: 15g
Carbs: 16g
Fat: 6g
Fiber: 1g