Description
Quick and flavorful tacos filled with shredded chicken, dill pickle juice, and ranch dressing, crisped to perfection.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1/2 cup dill pickle juice
- 1/2 cup ranch dressing
- 8 small taco-sized tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced dill pickles
- Lettuce and tomato for topping
- Crispy cheese lace (optional)
Instructions
- In a medium bowl, combine the shredded chicken, dill pickle juice, and ranch dressing. Stir until the chicken is evenly coated.
- Spoon an even portion of the chicken mixture into each tortilla. Top with shredded cheese and diced dill pickles.
- Heat a skillet over medium heat, spray with oil, and cook each folded tortilla for 2–3 minutes on each side until golden and crispy.
- For crispy cheese lace, sprinkle cheese in the skillet until golden, then serve with tacos.
Notes
Use warm tortillas for best results. Customize with extra toppings such as onions, hot sauce, or cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 560
- Sugar: 2g
- Sodium: 1100mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg