Description
These Chicken Caesar Smash Tacos combine crispy pan-fried seasoned ground chicken pressed into tortillas with a rich Caesar-style dressing, crispy bacon, parmesan, romaine lettuce, and a crunchy panko topping for a delicious, easy-to-make twist on classic tacos.
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
Taco Filling
- 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 and Assembly
- 8 small flour tortillas (15–20 cm/6–8 inch)
- Olive oil, if needed, for frying
- 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
Instructions
- Make the dressing: In a small bowl, whisk together mayonnaise, parmesan, lemon juice, dijon mustard, minced garlic, Worcestershire sauce, sea salt flakes, and freshly cracked 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 or 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, reduce heat to medium–low. Wipe out any excess bacon grease if necessary. Add olive oil and butter to the pan. Stir in panko breadcrumbs and sea salt flakes, continuously stirring for 2–3 minutes until the panko turns golden and crisp. Remove from heat and stir in freshly grated parmesan. Transfer to a plate and allow to cool.
- 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 and divide the mixture into eight equal portions.
- Assemble for smashing: Place one tortilla on a clean board. Top with one portion of the seasoned chicken mince, then press down firmly to spread the chicken evenly across the entire surface of the tortilla. Repeat this step with the remaining tortillas and chicken portions.
- Cook the tacos: Heat the same pan over medium–high heat. If it appears dry, add a small amount of olive oil and remove any excess with a paper towel. Place a tortilla chicken-side down onto the pan. Press down firmly with a spatula for 20–30 seconds, then cook for 2–3 minutes until the chicken is golden and cooked through. Flip the tortilla over and cook the plain tortilla side for 30 seconds to 1 minute until lightly browned. Repeat with remaining tortillas. To keep warm, place cooked tacos in a 140°C (275°F) oven.
- Serve: Toss shredded romaine lettuce with the prepared Caesar dressing. Top each chicken smash taco with dressed lettuce, crispy bacon, a sprinkle of shaved parmesan, and the toasted panko topping. Serve immediately with extra freshly grated parmesan on the side.
Notes
- Use whole-egg mayonnaise for the creamiest homemade Caesar dressing base.
- Wiping excess bacon fat helps prevent the breadcrumbs from becoming greasy when toasting.
- Pressing the chicken mince firmly into the tortilla creates a crispy crust and even cooking.
- Use fresh parmesan for maximum flavor in the dressing and toppings.
- Flour tortillas work best for flexibility and crisping; corn tortillas may break when pressed.
