Best Dill Pickle Ranch Smash Chicken Tacos
Juicy smashed chicken marinated in dill pickle juice, seared crispy, and topped with homemade ranch dressing, crunchy pickles, and fresh toppings. These tacos are a tangy, creamy, and irresistible dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (includes 30 minutes marinating)
- Yield: 4 servings (8 tacos)
- Category: Dinner
- Method: Smash and sear
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 cup dill pickle juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn or flour tortillas
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon dried dill
- 1 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dill pickle slices
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded lettuce
- 1/4 cup crumbled queso fresco (optional)
Instructions
- Slice chicken breasts in half horizontally to create thin cutlets. Place each piece between plastic wrap and smash to 1/4-inch thickness using a rolling pin.
- In a bowl, combine pickle juice, olive oil, garlic powder, onion powder, salt, and pepper. Add chicken and marinate for 30 minutes.
- In a small bowl, whisk together sour cream, buttermilk, dried dill, chives, garlic powder, onion powder, salt, and pepper to make ranch dressing. Set aside.
- Heat a cast-iron skillet over medium-high heat with a little oil. Cook chicken in batches, pressing down with a spatula, for 3-4 minutes per side until golden and cooked through. Let rest before slicing.
- Warm tortillas on the same skillet for 30 seconds per side.
- Assemble tacos with sliced chicken, ranch dressing, dill pickle slices, cilantro, lettuce, and queso fresco. Serve immediately.
Notes
For extra flavor, add pickled jalapeños. Chicken can be marinated up to 2 hours. Leftover chicken and ranch can be stored separately for up to 3 days.