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Cheesy Chicken Pickle Smashed Tacos

Cheesy Chicken Pickle Smashed Tacos feature seasoned chicken cooked directly on tortillas.
Top them with dill pickles and melted cheese until crispy and golden.
Finish with homemade creamy dill pickle sauce and serve hot.
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Prep Time 15 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

Tacos

  • - 1 pound ground chicken
  • - 1 teaspoon garlic powder
  • - 1 teaspoon onion powder
  • - 1 teaspoon smoked paprika
  • - 1/2 teaspoon salt
  • - 1/2 teaspoon ground black pepper
  • - 6 small street taco-size flour tortillas
  • - 3/4 cup shredded mozzarella or Mexican-style cheese blend
  • - Dill pickle chips enough for a single layer on each taco
  • - Butter or oil for cooking
  • - Chopped dill pickles for topping, optional

Pickle Sauce

  • - 1/2 cup sour cream or Greek yogurt
  • - 1 tablespoon mayonnaise optional
  • - 1 tablespoon pickle juice plus more to taste
  • - 1 teaspoon Dijon or yellow mustard
  • - 1 tablespoon finely chopped fresh dill

Instructions
 

  • Add the ground chicken, garlic powder, onion powder, smoked paprika, salt, and black pepper to a medium bowl. Mix gently until the seasonings are evenly distributed.
  • Divide the chicken mixture into 6 equal portions. Spread one portion in a thin, even layer over one side of each tortilla, pressing the chicken all the way to the edges.
  • Heat a large skillet or cast-iron pan over medium heat. Lightly coat the cooking surface with butter or oil.
  • Place the tortillas chicken-side down in the hot skillet. Cook for 3–4 minutes, gently pressing them against the pan occasionally, until the chicken is completely cooked and develops browned, slightly crispy edges. For food safety, ground chicken should reach an internal temperature of 165°F (74°C).
  • Flip each tortilla so the cooked chicken faces upward. Arrange dill pickle chips over the chicken in a single layer and sprinkle generously with shredded cheese.
  • Continue cooking for 1–2 minutes, or until the tortillas are golden and crisp underneath and the cheese has completely melted.
  • Meanwhile, prepare the sauce by combining sour cream, mayonnaise, pickle juice, mustard, and fresh dill in a small bowl. Stir until smooth and creamy.
  • Finish the Cheesy Chicken Pickle Smashed Tacos with chopped pickles and a generous drizzle of pickle sauce. Fold and serve immediately while hot and crispy.

Notes

For extra crunch, add finely shredded lettuce after cooking. Thinly sliced red onion can also complement the tangy pickles and creamy sauce.
If you prefer stronger pickle flavor, add extra chopped dill pickles to the finished tacos or another splash of pickle juice to the sauce.
Serve these dill pickle chicken tacos with a simple salad, seasoned potato wedges, corn, or fresh vegetables for a more complete meal.