Ingredients
Scale
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 8 small tortillas
- 1 cup shredded mozzarella or Jack cheese
- 1/2 cup chopped dill pickles
- 2 tablespoons pickle brine
- 1 cup shredded cabbage
- 1/2 cup cottage cheese blended with 1 teaspoon ranch seasoning and a squeeze of lemon
Instructions
- In a bowl, mix ground chicken with garlic powder, paprika, salt, and pepper.
- Cook the chicken mixture in a skillet over medium heat until fully cooked.
- In a separate pan, heat tortillas until warm.
- Prepare cheese lace by melting cheese in a non-stick skillet until crispy.
- Assemble tacos with chicken, dill pickles, and shredded cabbage.
- Top with cottage cheese mixture and drizzle with pickle brine.
Notes
Use a non-stick skillet for the cheese lace to prevent burning. Store cooked components separately in the refrigerator for up to three days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg