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chicken caesar smash tacos

Chicken Caesar Smash Tacos

These Chicken Caesar Smash Tacos use the same viral smash technique as the Big Mac tacos, but with all the fresh Caesar salad vibes. The chicken gets crispy right on the tortilla, then you add a tossed Caesar salad with crunchy croutons and parmesan. It’s the perfect way to mix smash tacos with a classic salad you love.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yields7 tacos
Print Recipe Pin Recipe
Servings7 tacos

Ingredients

THE CHICKEN

  • 1 pound ground chicken
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

CAESAR DRESSING

  • 1 cup mayonnaise
  • ¼ cup buttermilk
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons yellow mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ½ cup freshly grated Parmesan cheese

ASSEMBLY

  • 7 small flour tortillas, taco size
  • 1 tablespoon neutral oil or unsalted butter
  • 1 head romaine lettuce, finely shredded
  • ½ cup croutons, roughly crushed
  • extra parmesan cheese, for topping
  • chopped parsley, for garnish
  • extra caesar dressing, to drizzle on top

Instructions 

  1. MAKE THE DRESSING: In a bowl, whisk together mayonnaise, buttermilk, lemon juice, Worcestershire sauce, minced garlic, yellow mustard, anchovy paste, dried parsley, and black pepper until smooth and creamy. Stir in the grated Parmesan cheese, then cover and refrigerate while you prepare the rest.
  2. PREPARE THE CHICKEN: In another bowl, combine the ground chicken with Italian seasoning, lemon pepper, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
  3. To each tortilla, add about ¼ cup of the chicken mixture and press it out to evenly cover the entire surface. Add more if you prefer a thicker patty. Tip: If the chicken sticks while pressing, lightly coat your fingers or spatula with a little oil to help spread it smoothly.
  4. COOK THE TACOS: Heat a skillet or pan over medium-high heat with a small splash of oil or dab of butter.
  5. Place the tacos meat-side down in the pan, working in batches if needed. Cook for 2 to 3 minutes until the meat develops a golden crust. Flip the tacos, lower the heat, and let the tortilla crisp up for another 2 to 3 minutes until the chicken is fully cooked. Remove and repeat with the remaining tacos.
  6. ASSEMBLE THE TACOS: In a bowl, toss the shredded romaine with some of the Caesar dressing—use as much or as little dressing as you like. Add the crushed croutons and toss again.
  7. Top each taco with the dressed salad mix, extra Parmesan cheese, a sprinkle of chopped parsley, and another drizzle of Caesar dressing on top if you want it extra saucy. Enjoy warm!

Did You Make This Recipe?

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