Allow me to introduce you to smash chicken Caesar tacos. Make this recipe once, and you’ll be adding it to your weekly rotation like I have. The seasoned ground chicken is smashed and cooked onto a warm, crispy tortilla before it’s topped with chilled romaine, a creamy Greek yogurt Caesar dressing, crunchy toasted bread crumbs and fresh Parmesan. Think of it as your favorite Caesar salad turned into a cheesy, flavorful taco. I love it for its simplicity, flavor and ease. —Elise Jesse, Cincinnati, Ohio
Elise Jesse’s Smash Chicken Caesar Tacos
Prep Time
25 min
Cook Time
30 min
Yield
4 servings
Ingredients
- CHICKEN TACOS:
- 1 pound ground chicken
- 1-1/2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 teaspoons avocado oil, divided
- 8 flour tortillas (6 inches)
- 1 cup shredded mozzarella cheese
- 1 tablespoon butter
- 1/4 cup dry bread crumbs
- 1 head romaine lettuce, torn
- Grated Parmesan cheese
- CAESAR DRESSING:
- 1/2 cup plain Greek yogurt
- 1/3 cup grated Parmesan cheese
- 3 teaspoons olive oil
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Coarsely ground pepper
Directions
- In a large bowl, combine chicken, Italian seasoning, garlic powder, onion powder, smoked paprika, salt and pepper. Divide into 8 portions.
- In a large skillet, heat avocado oil over medium-high heat. Working in batches, spread one portion of the ground chicken mixture onto one tortilla. Place into the skillet chicken-side down; press down with a burger press or flat spatula until chicken is 1/4-inch thick. Cook until chicken is browned and crisp, 1-2 minutes. Brush tortilla with avocado oil and flip. Sprinkle with mozzarella cheese. Cook until tortilla is browned, about 1 minute longer. Repeat with remaining tacos.
- In the same pan, melt 1 tablespoon butter. Add bread crumbs; stir to coat. Cook until toasted, 1-2 minutes.
- In a large bowl, whisk together all dressing ingredients. Reserve 1/2 cup for tacos; refrigerate remaining dressing. Toss romaine with reserved dressing.
- Top each taco with salad mix, toasted breadcrumbs and grated parmesan.
