Description
Chicken Caesar Smash Tacos are a delightful fusion of crispy, seasoned ground chicken pressed into tortillas, topped with a creamy Caesar dressing, crispy bacon, crunchy parmesan panko, and fresh romaine lettuce. This recipe offers a quick and flavorful twist on tacos, perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
Scale
Dressing
- ⅔ 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
Chicken & Tacos
- 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
- 8 small flour tortillas (15–20 cm / 6–8 inch)
- Olive oil, if needed, for frying
Panko Topping
- 1 tsp olive oil
- 1 tbsp unsalted butter
- ½ cup (30 g) panko breadcrumbs
- ¼ tsp sea salt flakes
- 1 tbsp freshly grated parmesan
Toppings
- 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.
- Cook the bacon: Heat a large non-stick frying pan over medium–high heat. Add the chopped bacon and cook for 3–4 minutes, stirring occasionally, until golden and crispy. Transfer the bacon 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 grease if needed. Reduce the heat to medium–low, then heat the olive oil and butter. Add the panko breadcrumbs and sea salt, stirring continuously for 2–3 minutes until golden and crisp. Remove from heat and stir in the grated parmesan. Transfer to a plate to cool.
- Season the mince: In a large bowl, combine the ground chicken with garlic powder, onion powder, sweet paprika, sea salt, and black pepper. Mix thoroughly to ensure even seasoning. Divide the mixture into eight equal portions.
- Assemble for smashing: Lay a tortilla flat on a board and top it with one portion of the seasoned chicken mince. Press down firmly to spread the mince evenly to the edges of the tortilla, creating a thin, flat layer. Repeat with the remaining tortillas and chicken portions.
- Cook: Heat the same frying pan over medium–high heat. If the pan looks dry, add a small amount of olive oil and remove any excess with a paper towel to avoid excess grease. Place a tortilla chicken-side down into the pan. Press down 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 tortillas. Keep finished tacos warm in a preheated oven at 140°C (275°F) (120°C/250°F fan-forced) if needed.
- Serve: Toss the shredded romaine lettuce with the Caesar dressing until well coated. Top each taco with dressed lettuce, crispy bacon pieces, freshly grated parmesan, and a sprinkle of the crispy parmesan panko topping. Serve immediately with extra grated parmesan on the side for added flavor.
Notes
- Use whole-egg mayonnaise for a creamy and rich dressing that holds well with the seasoning.
- If you prefer a gluten-free version, use gluten-free tortillas and gluten-free panko breadcrumbs.
- To ensure the chicken cooks evenly, press firmly when assembling the tacos and monitor cooking time closely.
- Keep the cooked tacos warm in a low oven to maintain their crispiness before serving.
- Adjust the level of lemon juice in the dressing to taste for more acidity if desired.
