Dill Pickle Chicken BLT Tacos

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Griddle

Cuisine: American

Courses: Dinner

Difficulty: Intermediate

Servings: 3

Best Season: Suitable throughout the year

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

1 lb. boneless, skinless chicken thighs , diced (or breasts)
1 Tbsp. olive oil
3 Tbsp. Dill Pickle Chicken seasoning (like Blackstone’s)
Juice of ½ lemon
Splash of pickle juice (optional for extra tang)

Shells

2 cups sharp cheddar cheese (shredded)

BLT filling

6 strips bacon (chopped)
2 cups romaine or iceberg lettuce (shredded)
2 Roma tomatoes (diced)

Crema Sauce

1/2 cup crema
1 Tbsp. Dill Pickle Chicken Seasoning
Juice of ½ lemon

Instructions

1
1. Cook bacon until crispy, then transfer to paper towels.
2
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.
3
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.
4
4. Combine crema, Dill Pickle Chicken seasoning, and lemon juice. Stir until smooth.
5
5. Assemble the tacos - fill each cheddar shell with:

Chicken, Lettuce, Tomato, Bacon
6
Drizzle with dill sauce.