Ingredients
Scale
- 2 cups Shredded cooked chicken (Rotisserie chicken works great)
- 1/2 cup Dill pickle ranch dressing (Can substitute with plain ranch & chopped pickles)
- 8 small Tortillas (Flour or corn tortillas preferred)
- 1 cup Shredded lettuce (Iceberg or romaine for crunch)
- 1 cup Diced tomatoes (Fresh Roma tomatoes recommended)
- 1/2 cup Sliced dill pickles (Use spicy dill pickles for added flavor)
- 1 cup Shredded cheese (Cheddar or mozzarella works well)
- Salt and pepper to taste (Use freshly ground pepper for flavor)
- Oil for frying as needed (Canola or vegetable oil preferred)
Instructions
- In a bowl, mix the shredded chicken with dill pickle ranch dressing. Season with salt and pepper to taste.
- Heat some oil in a pan over medium heat.
- Place a tortilla in the pan and add a portion of the chicken mixture on top.
- Smash the chicken into the tortilla and cook until crispy on one side. Flip and cook the other side until golden brown.
- Remove the taco from the pan and repeat with the remaining tortillas and chicken mixture.
- Serve the tacos topped with shredded lettuce, diced tomatoes, sliced pickles, and cheese. Enjoy!
Notes
Use fresh ingredients for enhanced flavors. Monitor oil temperature to prevent soggy tortillas. Experiment with different cheeses for a unique taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: tacos, chicken, dill pickle, easy recipe, American cuisine