Description
Chicken Caesar Smash Tacos combine tender, seasoned ground chicken pressed and cooked inside crispy flour tortillas, topped with a creamy Caesar dressing, crunchy bacon, parmesan, and toasted panko for an indulgent twist on taco night.
Ingredients
Scale
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
Meat and Seasoning
- 4 slices streaky bacon (about 200 g/7 oz), chopped
- 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
Toppings
- 8 small flour tortillas (15–20 cm / 6–8 inch)
- 1 tsp olive oil
- 1 tbsp unsalted butter
- ½ cup (30 g) panko breadcrumbs
- ¼ tsp sea salt flakes
- 1 tbsp freshly grated parmesan
- 2 cups (120 g) shredded cos (romaine) lettuce
- ¼ cup (25 g) freshly grated parmesan (for topping)
Instructions
- Make the dressing: In a small bowl, whisk together the whole-egg mayonnaise, parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, sea salt flakes, and freshly cracked black pepper until smooth. Set aside to allow flavors to blend.
- 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 it turns golden brown and crispy. Remove bacon with a slotted spoon and transfer to a plate lined with paper towel to drain excess fat.
- Toast the panko for the topping: Using the same pan, wipe out any excess bacon grease if necessary. Over medium–low heat, melt the butter with olive oil. Add the panko breadcrumbs and sea salt flakes, stirring continuously for 2–3 minutes until panko is golden and crisp. Remove from heat and stir through 1 tablespoon freshly grated parmesan. Spread onto a plate to cool and maintain crispness.
- Season the chicken mince: In a large bowl, combine the ground chicken with garlic powder, onion powder, sweet paprika, sea salt flakes, and freshly cracked black pepper. Mix thoroughly. Divide the seasoned chicken mixture into eight equal portions.
- Assemble for smashing: Lay a flour tortilla flat on a clean board or surface. Place one portion of the chicken mince in the center. Press down firmly to spread the chicken evenly to the edges of the tortilla, creating a thin layer. Repeat for all tortillas and chicken portions.
- Cook the smash tacos: Heat the same non-stick pan over medium–high heat. If dry, add a small amount of oil and wipe excess off with paper towel to ensure a lightly oiled surface. Place each taco in the pan chicken-side down. Press firmly with a spatula for 20–30 seconds to adhere and flatten further. Cook for 2–3 minutes until the chicken is golden and cooked through. Flip the taco carefully and cook the plain tortilla side for an additional 30 seconds to 1 minute until slightly browned and crispy. Repeat with remaining tacos. Keep cooked tacos warm in a preheated oven at 140°C (275°F) or 120°C (250°F) fan-forced if needed.
- Serve: Toss the shredded romaine lettuce with the prepared Caesar dressing until evenly coated. Fill each smash taco with a generous amount of the dressed lettuce. Top with crispy bacon pieces, additional freshly grated parmesan, and a sprinkle of the toasted parmesan panko topping. Serve immediately with extra grated parmesan on the side if desired.
Notes
- Using whole-egg mayonnaise creates a rich and creamy Caesar dressing base, but you can substitute with regular mayonnaise if preferred.
- Pressing down the chicken mince onto the tortillas both before and during cooking ensures a thin, even layer that crisps up nicely.
- Keeping the cooked tacos warm in a low oven helps maintain their crispy texture until serving.
- For a gluten-free version, substitute the flour tortillas with corn tortillas and use gluten-free panko breadcrumbs.
- This recipe yields 4 servings, with two tacos per serving.
