Smash Chicken Tacos with Cottage Cheese Dill Pickle Slaw

Why Make This Recipe

Smash Chicken Tacos with Cottage Cheese Dill Pickle Slaw are a delicious and easy meal that everyone will love. They are perfect for a quick lunch or a cozy dinner. The combination of juicy chicken patties and crunchy, tangy slaw makes this dish stand out. Plus, it’s a great way to add some protein and veggies to your meal.

How to Make Smash Chicken Tacos with Cottage Cheese Dill Pickle Slaw

Ingredients

• 1 lb ground chicken
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup finely shredded cabbage
• 1/4 cup chopped dill pickles
• 1/2 cup cottage cheese
• 6 small tortillas
• 1 tbsp olive oil

Directions

1. Heat olive oil in a skillet over medium heat.
2. In a bowl, mix ground chicken with smoked paprika, garlic powder, salt, and pepper.
3. Form the chicken mixture into patties and cook on the skillet until golden brown and cooked through.
4. In another bowl, combine cabbage, chopped dill pickles, and cottage cheese to make the slaw.
5. Warm the tortillas in a separate pan.
6. Assemble the tacos by placing a chicken patty on each tortilla and topping with pickle slaw.
7. Serve immediately.

How to Serve Smash Chicken Tacos

Serve these tasty tacos with extra dill pickles or a squeeze of lime for added flavor. You can also offer some hot sauce on the side for those who like it spicy. A simple salad or some fresh fruit pairs well to complete the meal.

How to Store Smash Chicken Tacos

If you have leftovers, you can store the ingredients separately in airtight containers. Keep the chicken in the fridge for up to 3 days. The slaw can also be kept in the fridge for about 2 days. When you’re ready to eat, just reheat the chicken and warm the tortillas.

Tips to Make Smash Chicken Tacos

• Make sure to cook the chicken patties until they are fully done, with no pink inside.
• You can customize the slaw by adding other crunchy vegetables like carrots or bell peppers.
• Try using different types of cheese or adding avocado for extra creaminess.

Variation

For a spicy kick, add some jalapeños to the slaw or mix in some hot sauce with the chicken. You can also use turkey or beef instead of chicken if you prefer.

FAQs

Can I use store-bought slaw instead of making my own?
Yes, you can use store-bought slaw if you’re short on time, but making it fresh adds a nice flavor.

Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free tortillas.

Can I freeze the chicken patties?
Yes, you can freeze the uncooked chicken patties. Just make sure to store them in a freezer-safe container or bag.

Smash Chicken Tacos with Cottage Cheese Dill Pickle Slaw

These Smash Chicken Tacos feature juicy chicken patties topped with a crunchy and tangy dill pickle slaw, making for a delicious and easy meal any time.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 tacos

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Chicken Patties

• 1 lb ground chicken
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• to taste Salt and pepper
• 1 tbsp olive oil For cooking the patties

For the Dill Pickle Slaw

• 1 cup finely shredded cabbage
• 1/4 cup chopped dill pickles
• 1/2 cup cottage cheese

For Assembling Tacos

• 6 small tortillas Use gluten-free if necessary

Method

 

Cooking the Chicken

1. Heat olive oil in a skillet over medium heat.
2. In a bowl, mix ground chicken with smoked paprika, garlic powder, salt, and pepper.
3. Form the chicken mixture into patties and cook on the skillet until golden brown and cooked through.

Preparing the Slaw

1. In another bowl, combine cabbage, chopped dill pickles, and cottage cheese to make the slaw.

Assembling the Tacos

1. Warm the tortillas in a separate pan.
2. Assemble the tacos by placing a chicken patty on each tortilla and topping with pickle slaw.
3. Serve immediately with extra dill pickles or a squeeze of lime.

Notes

Store leftovers separately in airtight containers: chicken for up to 3 days and slaw for about 2 days. Reheat the chicken and warm the tortillas before serving.