# What you'll need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried dill
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Ranch Sauce
09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - 2 tablespoons fresh dill, finely chopped
12 - 1 tablespoon fresh chives, finely chopped
13 - 1 tablespoon fresh parsley, finely chopped
14 - 1 tablespoon lemon juice
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon 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 and 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
# Method:
01 - Combine chicken with olive oil, garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper in a mixing bowl. Mix thoroughly and set aside to marinate for 10 to 15 minutes.
02 - While chicken marinates, combine sour cream, mayonnaise, fresh dill, chives, parsley, lemon juice, garlic powder, onion powder, salt, and pepper in a small bowl. Adjust seasoning to taste and refrigerate until ready to use.
03 - Heat a large nonstick skillet over medium-high heat. Take approximately 2 to 2.5 ounces of chicken, place in the skillet, and use a spatula or burger press to flatten into a thin patty. Cook for 2 to 3 minutes per side until golden and cooked through. Repeat with remaining chicken portions.
04 - Wipe out the skillet. For each taco, sprinkle a thin, even layer of mixed cheddar and Monterey Jack cheese directly onto the skillet in a 4 to 5 inch circle. Place a tortilla on top. Cook for 1 to 2 minutes until cheese is golden and crisp. Carefully flip and warm the tortilla for 30 seconds. Remove and set aside with cheese side facing up. Repeat for all tortillas.
05 - Spread a spoonful of ranch sauce on the cheese side of each tortilla. Top with smashed chicken, sliced dill pickles, red onion, and shredded lettuce. Drizzle with additional ranch sauce if desired. Serve immediately.
