Description
A quick and flavorful family dinner featuring shredded chicken tossed in ranch seasoning and sautéed with tangy dill pickles, served in warm tortillas with melted cheese and sour cream.
Ingredients
Scale
- 1.5 lbs chicken breast, cooked and shredded
- 1 cup dill pickles, finely chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons ranch seasoning mix
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 8–10 small flour or corn tortillas
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, sliced (optional)
Instructions
- Place shredded chicken in a large bowl and toss with ranch seasoning mix and garlic powder until evenly coated.
- Heat butter in a large skillet over medium heat. Add red onion and cook for 2 minutes until softened.
- Add chopped dill pickles to the skillet and cook for 1 minute to release aroma.
- Add the seasoned chicken to the skillet with the pickles and onions. Stir and cook for 3-4 minutes until heated through and flavors are combined.
- Warm tortillas in a microwave (wrapped in a damp paper towel) or in a dry skillet for 30 seconds per side.
- Assemble tacos by spooning the chicken mixture onto tortillas, topping with shredded cheddar cheese, and adding a dollop of sour cream.
- Garnish with fresh cilantro and sliced jalapenos. Serve immediately.
Notes
Use rotisserie chicken to save time. Ensure pickles are chopped uniformly for even flavor distribution. Sautéing the pickles mellows their sharpness. Avoid overcooking the chicken to prevent toughness. If the filling is too wet, cook longer to evaporate excess liquid. For gluten-free, use corn tortillas. For dairy-free, use vegan cheese and ranch alternatives.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 375
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
Keywords: dill pickle ranch chicken tacos, easy family dinner, quick tacos, ranch chicken, pickle tacos, weeknight dinner