# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried dill
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Ranch Sauce
09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - 2 tbsp fresh dill, finely chopped
12 - 1 tbsp fresh chives, finely chopped
13 - 1 tbsp fresh parsley, finely chopped
14 - 1 tbsp lemon juice
15 - 1/2 tsp garlic powder
16 - 1/2 tsp onion powder
17 - Salt and pepper, to taste
→ Crispy Cheese Lace
18 - 1 cup shredded cheddar cheese
19 - 1/2 cup shredded Monterey Jack cheese
→ Toppings & Assembly
20 - 8 small flour or corn tortillas
21 - 1 cup dill pickles, thinly sliced
22 - 1 small red onion, thinly sliced
23 - 1/2 head iceberg lettuce, shredded
# How to Make It:
01 - Combine chicken with olive oil, garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper in a bowl. Mix thoroughly to coat and let marinate for 10–15 minutes.
02 - Whisk together sour cream, mayonnaise, chopped dill, chives, parsley, lemon juice, garlic powder, onion powder, salt, and pepper in a small bowl. Adjust seasoning to preference and refrigerate until serving.
03 - Heat a large nonstick skillet over medium-high heat. Place portions of marinated chicken (approximately 2–2.5 oz each) in the skillet and use a spatula or burger press to flatten into thin patties. Cook for 2–3 minutes per side until golden brown and cooked through. Repeat with remaining chicken.
04 - Wipe the skillet clean. For each taco, sprinkle a thin, even layer of mixed cheddar and Monterey Jack cheeses in a 4–5 inch circle directly on the skillet surface. Place a tortilla on top. Cook for 1–2 minutes until the cheese becomes golden and crisp. Carefully flip and warm the tortilla for 30 seconds. Remove and set aside cheese-side up. Repeat for all tortillas.
05 - Spread a generous spoonful of ranch sauce over the crispy cheese side of each tortilla. Layer with smashed chicken, sliced dill pickles, red onion, and shredded lettuce. Drizzle with additional ranch sauce if desired and serve immediately while cheese remains crisp.
