Dill Pickle Ranch Chicken Tacos

In a large bowl, add the chicken thighs and season generously with Cajun seasoning.

Using gloved hands, mix thoroughly until all the chicken is evenly coated.

Cook the seasoned chicken on a hot, lightly oiled griddle or in a large skillet until cooked through and nicely charred.

While the chicken cooks, prepare the sauce. Finely dice the dill pickles.

In a separate mixing bowl, combine the ranch dressing, diced pickles, and pickle juice.

Add the dried dill and a pinch of black pepper to the sauce.

Whisk the sauce until all ingredients are well combined.

Once the chicken is cooked, remove it from the griddle and dice it into small, bite-sized pieces.

Preheat your oven. Arrange the flour tortillas, folded in half, in a large baking dish or hotel pan.

Fill each tortilla with a generous portion of the diced chicken.

Spoon the dill pickle ranch sauce over the chicken in each taco.

Top all the tacos with shredded cheddar cheese.

Bake in the preheated oven until the cheese is fully melted and bubbly.

Serve hot, with salsa and tortilla chips on the side if desired.