Smashed Chicken Caesar Tacos
These smashed chicken Caesar tacos combine crispy golden chicken, warm tortillas, and a creamy chopped Caesar salad for the ultimate weeknight dinner. The ground chicken is pressed directly onto the tortilla so it cooks up crispy on the edges and juicy inside, then topped with parmesan, croutons, and cool Caesar dressing. They’re quick, high-protein, and ready in about 20 minutes.
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Servings: 4
INGREDIENTS
- 1 lb ground chicken
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 8 small flour tortillas street taco size works best
- 1 Tablespoon olive oil
- 4 cups chopped romaine lettuce
- 1/2 cup grated parmesan cheese plus more for topping
- 1 cup herb croutons
- 1/2 cup Caesar dressing homemade or store bought
- 1 Tablespoon lemon juice
INSTRUCTIONS
- Season the chicken (2 min): In a medium bowl, mix the ground chicken with the spices until just combined.1 lb ground chicken, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper
- Smash the chicken onto the tortillas (3 min): Divide the chicken evenly between the tortillas. Press and spread it into a thin layer all the way to the edges.8 small flour tortillas
- Cook the tacos (10 min): Heat the olive oil in a large skillet over medium heat. Working in batches, place the tortillas chicken-side down in the pan. Press firmly with a spatula so the chicken and the tortilla edges make full contact with the skillet. Cook for 4–5 minutes, until the chicken is cooked through and the edges are golden brown. Flip and cook for another 1–2 minutes.1 Tablespoon olive oil
- Make the Caesar topping (5 min): While the tacos cook, add the romaine, parmesan, croutons, Caesar dressing, and lemon juice to a medium bowl. Use a pizza cutter or knife to chop everything together until the salad is finely chopped and well combined.4 cups chopped romaine lettuce, 1/2 cup grated parmesan cheese, 1 cup herb croutons, 1/2 cup Caesar dressing, 1 Tablespoon lemon juice
- Assemble the tacos (2 min): Top each taco with the chopped Caesar salad mixture and finish with extra parmesan and cracked black pepper. Serve immediately while the tortillas are warm and crispy.
Notes
My favorite brands: I like to use Siete tortillas (they're a little bigger) and Primal Kitchen Caesar dressing.
Add fiber: Add chickpeas to the salad mixture when you chop it or top with avocado slices.
Reduce carbs: Use low-carb tortillas and/or skip the croutons.
Increase protein: Add extra chicken and/or use Greek yogurt Caesar dressing.
Use small tortillas. Street taco–size tortillas work best for smash tacos. They’re easier to flip and help the chicken cook evenly.
Press the chicken thin. Spread the chicken in a thin layer all the way to the edges of the tortilla. This helps it cook quickly and creates those crispy golden edges.
Help the chicken stick to the tortilla: Press the chicken thinly all the way to the edges and press down with a spatula or burger press to help it stick. Use a thin spatula to slide underneath when you flip so you don’t separate the two. You can sprinkle the tortilla with a big of parmesan prior to adding the ground chicken if you really want it to stick well.
Nutrition
Serving: 2tacos | Calories: 470kcal | Carbohydrates: 32g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 820mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4213IU | Vitamin C: 3mg | Calcium: 243mg | Iron: 4mg
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