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Smash Chicken Caesar Tacos

Thin layers of seasoned ground chicken are pressed onto flour tortillas, seared until golden, and topped with crisp romaine, creamy Caesar dressing, Parmesan, and fresh lemon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Lunch
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 8 small flour tortillas, about 6 inches
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely grated Parmesan
  • 1 tablespoon neutral cooking oil

Equipment

  • Large nonstick or cast-iron skillet
  • Sturdy flat spatula
  • Large mixing bowl
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Instant-read food thermometer
  • Clean serving plate

Method
 

  1. Chop the romaine, grate the Parmesan, and prepare a clean plate for the cooked tacos.
  2. Stir together the Caesar dressing, lemon juice, 2 tablespoons Parmesan, and a pinch of black pepper.
  3. Mix the ground chicken with garlic powder, onion powder, smoked paprika, salt, pepper, and 1/4 cup Parmesan.
  4. Divide the chicken into 8 portions. Spread one portion over each tortilla in a thin layer about 1/4 inch thick.
  5. Preheat a skillet over medium-high heat for 2 minutes. Add a thin coating of oil.
  6. Place 2 or 3 tortillas in the skillet with the chicken facing down. Press firmly with a spatula for 10 seconds.
  7. Flip each taco and cook the tortilla side for 1 to 2 minutes.
  8. Check that the chicken has reached an internal temperature of 165°F or 74°C.
  9. Lightly toss the romaine with about 3 tablespoons of Caesar sauce and the remaining Parmesan.
  10. Top each warm taco with Caesar salad, reserved sauce, black pepper, and lemon.
  11. Serve immediately.

Notes

  • Spread the chicken evenly so the center cooks at the same speed as the edges.
  • Do not flip the tacos too soon. The chicken will release more cleanly after a browned crust forms.
  • Cook in batches to prevent the skillet from cooling down.
  • Use a clean plate and utensils for cooked tacos.
  • Dress the lettuce shortly before serving to keep it crisp.
  • Ground turkey may be used in place of ground chicken.
  • Store the cooked tacos, lettuce, and dressing in separate containers for up to 3 days.
  • Reheat the chicken tacos in a dry skillet over medium heat until hot.