Chicken Caesar Smashed Tacos
Crispy chicken Caesar smashed tacos made with seasoned ground chicken, small flour tortillas, romaine, Caesar dressing, and Parmesan for an easy lunch or quick dinner.
Equipment
- Large skillet or griddle For cooking the tacos in batches
- Mixing bowl For seasoning the chicken
- Medium bowl For tossing the romaine topping
- Spatula For flipping the tacos
- Tongs Helpful for handling hot tortillas
- Knife and cutting board For chopping romaine and prepping lemon
Ingredients
For the Chicken Tacos
- 1 pound ground chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 8 small flour tortillas
- 1 tablespoon olive oil for the pan as needed
- 1/2 cup Parmesan cheese finely shredded
For the Caesar Topping
- 3 cups romaine lettuce chopped
- 1/3 cup Caesar dressing
- 1/4 cup Parmesan cheese finely grated
- 1 tablespoon lemon juice
- freshly ground black pepper to taste
Optional for Serving
- lemon wedges
- extra Parmesan
- crushed croutons for crunch
Instructions
Prepare the Recipe
- In a medium bowl, mix the ground chicken with the salt, black pepper, garlic powder, onion powder, and Italian seasoning until evenly combined.
- In another bowl, toss the chopped romaine with the Caesar dressing, Parmesan, lemon juice, and a little black pepper. Set it aside in the refrigerator while you cook the tacos so it stays crisp.
- Divide the chicken mixture into 8 equal portions. Spread one portion in a thin, even layer over one side of each tortilla, pressing it almost to the edges.
- Heat a large skillet or griddle over medium to medium-high heat. Lightly oil the surface if needed. Place the tortillas chicken-side down in the hot pan and cook for 4 to 5 minutes, or until the chicken is cooked through and deeply golden.
- Flip each taco and cook for 1 to 2 more minutes on the tortilla side until lightly crisp. Sprinkle a little shredded Parmesan over the hot chicken side right after flipping or just after removing from the pan so it melts slightly.
- Top each taco with the dressed romaine, extra Parmesan, and crushed croutons if using. Serve right away with lemon wedges on the side.
