Description
A playful, flavor-forward weeknight taco that combines tangy pickle crunch with creamy ranch cottage cheese and crispy cheese lace for a satisfying texture.
Ingredients
- 1 lb ground chicken
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 8 small tortillas (corn or flour)
- 1 cup shredded mozzarella or Monterey Jack (for cheese laces)
- 1/2 cup chopped dill pickles
- 2 tbsp pickle brine (reserved from jar)
- 1 cup shredded cabbage (green or purple)
- 1/2 cup cottage cheese, blended smooth with 1 tsp ranch seasoning and a squeeze of lemon juice
Instructions
- Finely chop dill pickles and shred cabbage. Blend cottage cheese with ranch seasoning and lemon until smooth; set aside. Warm tortillas.
- In a medium bowl, mix ground chicken with garlic powder, paprika, salt, and black pepper. Mix gently.
- Heat oil in a skillet over medium heat. Add seasoned chicken, breaking it into small pieces. Cook 6–8 minutes until fully cooked and slightly browned. Adjust seasoning if needed.
- In a separate skillet, drop mounds of shredded cheese to form cheese laces. Cook until crisp, about 2–3 minutes on each side.
- Assemble tacos: Place warm tortilla on plate, add chicken, top with pickles, cabbage, and finally drizzle with cottage cheese ranch. Add a cheese lace and a drizzle of pickle brine before serving.
Notes
For a spicy kick, stir sriracha into the cottage cheese or add pickled jalapeños. For a dairy-free version, use plant-based cheese and cashew ranch.