These unique, vegetarian-friendly pickle tacos start with crispy buffalo flavored fried pickles which are tossed in a tortilla and topped off with garlic ranch, lettuce, tomato, and cheese.
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As I mentioned in my last post, the idea for pickle tacos actually came to me last year during my Taco Tuesday series. Obviously, I didn’t get around to developing the recipe at that time. BUT that’s ok, because the idea developed into so much more.
The evolution of these tacos went something like this: pickle tacos > fried pickle tacos > fried pickle tacos with ranch > buffalo fried pickle tacos with garlic ranch.
In case you missed my buffalo fried pickles post, let me tell you a little bit about them. These pickle slices are coated in a batter containing tangy buttermilk and plenty of zesty peppery Frank’s RedHot to give them that buffalo sauce flavor we all love. Once fried the juicy pickles are hugged by a crispy yet pillowy shell and are just bursting with flavor. They are darn good on their own, but even better as a taco filling.
These tacos are super easy to prepare. Aside from the pickles, the only aspect that requires more than chopping, heating, or shredding is the garlic ranch. And even that is SO simple.
I urge you not to skip out on the garlic ranch. It is so yummy and the herby garlicky coolness really complements the fried pickles. Also essential is the lettuce and tomatoes, because anytime something fried is involved it’s nice to balance it out with some freshness. The ranch helps with this and the lettuce and tomatoes seal the deal.
Ingredients (+ notes & substitutions)
- Ranch dressing: You will need buttermilk, mayonnaise, sour cream, garlic, lemon juice, onion powder, salt and pepper, fresh chives, fresh dill, and fresh parsley. Alternately you could use store-bought ranch or your favorite recipe. I highly recommend the garlic ranch, however. The flavors complement the pickles so well.
- Vegetable or canola oil: For frying the pickles.
- Sliced pickles: I purchased a 32 oz jar of whole pickles (which I used most of) and sliced them myself. I highly recommend going this route so you can control the thickness of the pickle slices. You do not want slices that are too thin or the pickle-y flavor won’t come through. I also recommend using refrigerated pickles as they tend to be crunchier, are fresher, and because the flavor profile works better.
- Egg: For the batter.
- Frank’s RedHot: For that buffalo flavor.
- All-purpose flour
- Garlic powder
- Onion powder
- Cayenne pepper: To taste; for additional heat. Optional.
- Flour tortillas: Taco/fajita size.
- Lettuce: I opted for green leaf, but any variety would do.
- Cheddar cheese
How to make buffalo fried pickle tacos with garlic ranch (+ tips)
The first step is to make the garlic ranch. This could even be made a day or more in advance. To make the ranch use a blender or immersion blender to blend together all the ingredients aside from the fresh herbs. Transfer the mixture to a jar and stir in the herbs or cover and shake until combined.
Next up are the buffalo fried pickles.
In a cast-iron pot, such as a dutch oven, or a deep fat fryer heat oil to 375 degrees.
While the oil is heating pat dry the pickle slices. In a small bowl or shallow dish, whisk together the egg, Frank’s RedHot, buttermilk, 3/8 cup all-purpose flour, and the seasonings. In a separate small bowl, add the remaining 1/4 cup of flour.
Once the oil is up to temp, dredge the pickles in flour and then in the batter mixture.
In batches of no more than ten, fry the pickles for one to one and a half minutes or until a deep golden brown. Since the batter contains Frank’s RedHot the pickles may appear a bit darker than expected. Don’t worry, they will not be burnt (unless you overcook them).
With a slotted spoon or strainer, remove the pickles from the oil and place them on a wire cooling rack or paper towel-lined surface to absorb any excess oil.
Repeat until all the pickles have been fried.
To assemble the tacos, heat the tortillas in a skillet over medium heat. Pile on the buffalo fried pickles, followed by the garlic ranch, lettuce, tomatoes, and cheese. Serve warm.
More unique taco recipes to try:
- Chipotle Chicken Caesar Tacos w/ Avocado Salsa Verde: Filled with grilled chicken and Caesar salad then topped with avocado salsa verdé; these chicken Caesar tacos with a Mexican twist are a delightfully fresh and delicious choice for lunch or dinner.
- Asian Pork Tacos: These Asian pork tacos are the stuff dreams are made of. They start with crispy wonton shells filled with flavorful juicy shredded pork then topped with fresh slaw and spicy chili mayo. Great for an appetizer or dinner.
- Philly Cheesesteak Tacos: A fresh take on the cheesesteak, these tacos are loaded with all the classic flavors you know and love: steak, green bell peppers, onions, and cheese. Make this Taco Tuesday a good one with these Philly cheesesteak tacos!
If you make these buffalo fried pickle tacos with garlic ranch I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Buffalo Fried Pickle Tacos w/ Garlic Ranch
What's better than fried pickles, buffalo sauce, and tacos?!?! A combination of the three; BUFFALO FRIED PICKLE TACOS!! These tacos start with crispy buffalo flavored fried pickles which are tossed in a tortilla and topped off with garlic ranch, lettuce, tomatoes, and cheese. Great vegetarian option with quick and easy prep.
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 cloves garlic
- 1/2 teaspoon lemon juice
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon minced chives
- 1 tablespoon minced dill
- 1 tablespoon minced parsley
Buffalo Fried Pickles
- Vegetable oil for frying
- 3 cups of sliced pickles, approximately 1/4" thick (I used most of a 32 oz jar of whole pickles, which sliced)
- 1 large egg
- 1 cup Frank's RedHot
- 3/4 cup buttermilk
- 5/8 cup all-purpose flour, divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Cayenne pepper, to taste (optional)
For the Tacos
- 12 taco/fajita size flour tortillas
- Lettuce, shredded
- Tomato, diced
- Cheddar cheese, shredded
- Using a blender or immersion blender, blend together buttermilk, mayonnaise, sour cream, garlic, lemon juice, onion powder, black pepper, and salt.
- Transfer to a jar. Add the chives, dill, and parsley. Stir until combined or cover and shake.
Storage: Refrigerate leftovers in an airtight container for up to one week.
Buffalo Fried Pickles
- Heat oil to 375 degrees in a cast-iron pot or deep fat fryer. Oil should be at least two inches deep.
- Pat dry the pickles.
- In a small bowl whisk together the egg, Frank's RedHot, buttermilk, 3/8 cup of flour, garlic powder, onion powder, and cayenne pepper (if desired).
- Add the remaining 1/4 cup of flour to a second small bowl.
- Dredge the pickles in the flour first and then in the batter mixture.
- In batches of no more than ten, fry pickles for 1 to 1 1/2 minutes or until deep golden brown. The Frank's RedHot does give them a deeper color than traditional fried pickles, so don't be alarmed.
- Remove pickles from oil using a slotted spoon or strainer and place on a paper towel-lined surface.
- Repeat until all pickles are fried.
In a skillet, heat tortillas over medium heat. Fill with buffalo fried pickles and top with garlic ranch, lettuce, tomatoes, and cheese. Serve warm.
Nutrition Information:Yield: 5 Serving Size: 3 tacos
Amount Per Serving: Calories: 1189Total Fat: 63gSaturated Fat: 21gTrans Fat: 2gUnsaturated Fat: 38gCholesterol: 180mgSodium: 4134mgCarbohydrates: 103gFiber: 12gSugar: 12gProtein: 52g