Dill Pickle Chicken BLT Tacos
Description
These hit that salty, smoky, tangy combo hard—like a BLT leveled up with bold dill flavor and a crispy cheese taco twist. Dill pickle chicken, crispy bacon, fresh lettuce + tomato… all tucked into a cheddar cheese shell.
Ingredients
Chicken
Shells
BLT filling
Crema Sauce
Instructions
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1. Cook bacon until crispy, then transfer to paper towels.
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2. In a bowl, toss chicken with olive oil, dill pickle chicken seasoning, lemon juice, and pickle juice. Spread onto the hot griddle and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Roughly chop and set aside.
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3. Make the cheddar taco shells. Lower griddle heat to medium-low. Sprinkle about ¼ cup shredded cheddar into small circle. Season and let it melt and bubble, then cook until edges are crispy. Carefully lift and drape over a taco rack, spatula handle, or foil-wrapped utensil to form shells. Let cool and crisp up.
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4. Combine crema, Dill Pickle Chicken seasoning, and lemon juice. Stir until smooth.
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5. Assemble the tacos - fill each cheddar shell with:
Chicken, Lettuce, Tomato, Bacon
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Drizzle with dill sauce.
