Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Mix until well combined.
- Heat a skillet over medium heat, add the chicken mixture, and cook for 8-10 minutes, breaking it into smaller pieces.
- In a separate skillet, sprinkle shredded cheese over medium-low heat and melt for 3-4 minutes until crispy.
- Warm each tortilla in a skillet for about 30 seconds on each side.
- Layer a scoop of chicken mixture onto each tortilla, followed by chopped dill pickles and shredded cabbage.
- Blend cottage cheese with ranch seasoning and spoon over tacos. Drizzle with pickle brine and add crispy cheese lace on top.
Nutrition
Notes
Store leftover chicken filling in an airtight container for up to 3-4 days. Assemble fresh before serving for best texture.
