Description
These Chicken Caesar Smash Tacos combine crispy smashed ground chicken cooked in a skillet with a homemade Caesar dressing, crispy bacon, and crunchy parmesan panko topping. Wrapped in warm flour tortillas and topped with shredded cos lettuce and parmesan, these tacos offer a delicious fusion of classic Caesar flavors and taco goodness, perfect for a tasty weeknight dinner or casual get-together.
Ingredients
Scale
Caesar Dressing
- â…” cup (160 g) whole-egg mayonnaise
- 2 tbsp freshly grated parmesan
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp freshly minced garlic
- 1 tsp Worcestershire sauce
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Bacon and Topping
- 4 slices streaky bacon (about 200 g/7 oz), chopped
- 1 tsp olive oil
- 1 tbsp unsalted butter
- ½ cup (30 g) panko breadcrumbs
- ¼ tsp sea salt flakes
- 1 tbsp freshly grated parmesan
Chicken Mixture
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Assembly
- 8 small flour tortillas (15–20 cm/6–8 inch)
- Olive oil, if needed for frying
- 2 cups (120 g) shredded cos (romaine) lettuce
- ¼ cup (25 g) freshly grated parmesan
Instructions
- Make the dressing: In a small bowl, whisk together the mayonnaise, parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, sea salt, and black pepper until smooth and well combined. Set aside to let the flavors meld.
- Cook the bacon: Heat a large non-stick frying pan over medium-high heat. Add the chopped streaky bacon and cook for 3–4 minutes until golden and crispy. Transfer the cooked bacon to a plate lined with paper towel to drain excess fat.
- Toast the panko for the topping: Using the same pan, lower the heat to medium-low. Wipe out any excess grease if necessary. Add olive oil and butter to the pan. When melted, add the panko breadcrumbs and sea salt. Stir continuously for 2–3 minutes until the breadcrumbs become golden and crispy. Remove from heat, stir in the grated parmesan, then transfer to a plate to cool.
- Season the chicken mince: In a large bowl, combine the ground chicken with garlic powder, onion powder, sweet paprika, sea salt, and black pepper. Mix thoroughly to evenly distribute the seasonings. Divide the mixture into eight equal portions.
- Assemble for smashing: Lay a tortilla flat on a board and place one portion of the seasoned chicken mince on top. Press down firmly to spread the chicken evenly out to the edges of the tortilla. Repeat this process with the remaining tortillas and chicken portions.
- Cook the smashed chicken tacos: Heat the same pan over medium-high heat. If the pan is dry, add a small amount of olive oil and wipe excess with paper towel to lightly grease the surface. Place a tortilla, chicken side down, into the pan. Press firmly with a spatula for 20–30 seconds to compact the chicken. Cook for 2–3 minutes until the chicken is golden and cooked through. Flip the taco and cook the plain tortilla side for 30 seconds to 1 minute until lightly browned. Repeat with remaining tacos. Keep cooked tacos warm in an oven set to 140°C (275°F) if needed.
- Serve: Toss the shredded cos lettuce with the prepared Caesar dressing. Top each taco with dressed lettuce, crispy bacon, a sprinkle of fresh parmesan, and the crispy parmesan panko topping. Serve immediately with extra grated parmesan on the side for added flavor.
Notes
- You can substitute streaky bacon with pancetta or turkey bacon for a different flavor.
- Use mild or spicy paprika according to your preference.
- For a healthier option, use low-fat mayonnaise and whole wheat tortillas.
- If panko is unavailable, regular breadcrumbs can be used but will be less crispy.
- Keep the cooked tacos warm in a low oven to maintain crispiness before serving.
