# What You'll Need:
→ Chicken Filling
01 - 1 pound ground chicken
02 - 1 teaspoon garlic powder
03 - 1 teaspoon paprika
04 - 1 teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper
→ Tacos & Toppings
06 - 8 small gluten-free tortillas
07 - 1 cup shredded mozzarella or Jack cheese
08 - ½ cup chopped dill pickles
09 - 2 tablespoons pickle brine
10 - 1 cup shredded green cabbage
→ Ranch Cottage Cheese Sauce
11 - ½ cup cottage cheese
12 - 1 teaspoon ranch seasoning
13 - 1 teaspoon fresh lemon juice
# Steps to Follow:
01 - Combine ground chicken, garlic powder, paprika, salt, and pepper in a large bowl. Mix until seasonings are evenly distributed throughout the meat.
02 - Heat a skillet over medium heat. Add the seasoned chicken mixture, breaking it apart with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until fully browned and cooked through. Remove from heat and set aside.
03 - Blend cottage cheese, ranch seasoning, and lemon juice in a blender or food processor until completely smooth. Refrigerate until ready to serve.
04 - Heat tortillas in a dry skillet or directly over a gas flame until pliable and warm. Keep covered to maintain temperature while preparing cheese lace.
05 - Heat a non-stick skillet over medium heat. Sprinkle approximately 2 tablespoons of shredded cheese in a circular shape slightly larger than a tortilla. Allow to melt and cook until golden and lacy, about 2 minutes. Carefully place a tortilla on top, press gently, and cook for 30 seconds. Flip and cook for another 30 seconds, then transfer to a plate cheese-side up. Repeat with remaining tortillas and cheese.
06 - Top each cheese-crusted tortilla with a generous portion of cooked chicken, a handful of shredded cabbage, chopped dill pickles, and a drizzle of pickle brine.
07 - Add a dollop of ranch cottage cheese sauce to each taco. Serve immediately while cheese remains crispy.
