Description
These Chicken Caesar Smash Tacos feature juicy, seasoned minced chicken smashed onto warm flour tortillas, topped with a crunchy panko parmesan blend, crispy bacon, and fresh romaine lettuce tossed in a tangy homemade Caesar dressing. This easy stovetop recipe combines rich flavors and textures to create a satisfying and flavorful taco experience perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Caesar 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
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 and Tortillas
- 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, for serving
Instructions
- Make the dressing: In a small bowl, whisk together mayonnaise, 2 tablespoons parmesan, lemon juice, dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper until smooth. Set aside to develop flavors.
- Cook the bacon: Heat a large non-stick frying pan over medium-high heat. Add chopped streaky bacon and cook for 3–4 minutes, stirring occasionally, until golden and crispy. Transfer bacon to a plate lined with paper towel to drain excess fat.
- Toast the panko for the topping: Using the same pan, wipe out excess bacon grease if needed. Over medium-low heat, add olive oil and butter. Once melted, add panko breadcrumbs and salt. Stir continuously for 2–3 minutes until breadcrumbs turn golden and crisp. Remove from heat and stir in 1 tablespoon freshly grated parmesan. Transfer to a plate to cool.
- Season the mince: In a large bowl, combine ground chicken with garlic powder, onion powder, sweet paprika, salt, and pepper. Mix well to evenly distribute the spices. Divide mixture into eight equal portions.
- Assemble for smashing: Lay one flour tortilla flat on a board and place one portion of seasoned chicken mince on top. Press down firmly to spread mince evenly to the edges of the tortilla. Repeat with remaining portions and tortillas.
- Cook: Heat the same pan over medium-high heat. If dry, add a little olive oil and wipe off excess with paper towel. Place the tortilla chicken-side down in the pan, pressing down firmly with a spatula for 20–30 seconds. Cook for 2–3 minutes until chicken is golden and cooked through. Flip and cook the plain tortilla side for 30 seconds to 1 minute until lightly browned. Repeat with the remaining tortillas. Keep cooked tacos warm in a 140°C (275°F) oven if needed.
- Serve: Toss shredded romaine lettuce with the prepared Caesar dressing. Top each taco with dressed lettuce, crispy bacon, extra parmesan, and a sprinkle of the crispy parmesan panko topping. Serve immediately with additional grated parmesan on the side.
Notes
- Use whole-egg mayonnaise for a richer dressing, but feel free to substitute with low-fat mayonnaise if preferred.
- Streaky bacon adds a smoky, crispy texture; alternatively, pancetta can be used.
- Pressing the chicken mince firmly onto tortillas helps achieve a crispy crust and even cooking.
- If desired, warm tortillas prior to assembling to avoid tearing during smashing.
- Store any leftover crispy toppings separately to keep them crunchy.
- Can substitute flour tortillas with gluten-free tortillas for a gluten-free variation.
