Description
Delicious tacos filled with seasoned ground chicken, tangy dill pickles, fresh cabbage, and topped with a creamy cottage cheese ranch mixture.
Ingredients
Scale
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 8 small tortillas
- 1 cup shredded mozzarella or Jack cheese
- 1/2 cup chopped dill pickles
- 2 tablespoons pickle brine
- 1 cup shredded cabbage
- 1/2 cup cottage cheese blended with 1 teaspoon ranch seasoning and a squeeze of lemon
Instructions
- In a medium bowl, combine ground chicken with garlic powder, paprika, salt, and pepper. Mix until well incorporated.
- Heat a non-stick skillet over medium heat and add the chicken mixture. Cook until golden and fully cooked, about 7-10 minutes, breaking it up as it cooks.
- Warm tortillas in another pan over medium-low heat until pliable.
- For the crispy cheese, sprinkle shredded cheese in a non-stick skillet over medium heat and cook until the edges bubble and turn golden brown. Lift with a spatula and let cool to crisp.
- Assemble the tacos by filling each tortilla with cooked chicken, followed by dill pickles and shredded cabbage.
- Top with cottage cheese ranch mixture and drizzle with pickle brine before serving.
Notes
You can prepare the chicken mixture ahead of time and store it in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg