Ingredients
Scale
- 1 pound (454 g) ground chicken
- 1 teaspoon olive oil
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper, divided
- 3/4 cup finely diced dill pickles, divided
- 3 tablespoons dill pickle brine, divided
- 1/2 cup (about 113 g) nonfat plain Greek yogurt
- 1/2 cup (about 110 g) low-fat 2% cottage cheese
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 2 tablespoons chopped fresh dill, plus more for serving
- 8 small corn tortillas, labeled gluten free when needed
- 2 cups finely shredded green cabbage
- 2 ounces (57 g) reduced-fat sharp cheddar cheese, shredded
- 1/4 cup finely diced red onion
Instructions
- Make the pickle ranch sauce: Blend the Greek yogurt, cottage cheese, 1 tablespoon pickle brine, lime juice, fresh dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper until smooth. Refrigerate while you cook the chicken.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, spread it into an even layer, and cook undisturbed for about 2 minutes. Break it into crumbles and continue cooking until browned in spots.
- Add the dried dill, smoked paprika, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon onion powder, and remaining 1/4 teaspoon black pepper. Stir in 2 tablespoons pickle brine and cook for 1 to 2 minutes, until most of the liquid is absorbed and the ground chicken reaches 165°F (74°C).
- Warm the corn tortillas in a dry skillet for 20 to 30 seconds per side, or until soft and flexible. Keep them covered until assembly.
- Divide the cabbage among the 8 tortillas. Top with the chicken, reduced-fat cheddar, diced dill pickles, pickle ranch sauce, and red onion.
- Finish with extra fresh dill and lime wedges. Serve immediately.
Notes
- Pickles, pickle brine, cottage cheese, cheddar, and some ground chicken products are already salty, so this recipe does not automatically add extra table salt. Taste after assembly before adding more.
- If the sauce is too thin, refrigerate it for 10 to 15 minutes or blend in another tablespoon of cottage cheese.
- For gluten-free tacos, verify the labels on the corn tortillas, pickles, dairy products, and seasonings and prevent cross-contact during preparation.
- Ground poultry should reach 165°F (74°C) in the center. Reheat cooked chicken leftovers to 165°F as well.
- Nutrition is an estimate for 2 tacos based on representative labels for Perdue ground chicken, Mission corn tortillas, FAGE nonfat Greek yogurt, Good Culture 2% cottage cheese, Sargento reduced-fat cheddar, plus the listed vegetables, pickles, and oil. Brand changes will alter the final values.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: High Protein, Gluten Free