Chicken Caesar Smash Tacos with Crispy Tortillas
Thin ground chicken layers cook directly on small tortillas, then receive crisp romaine, Caesar dressing, Parmesan, and bacon.
Ingredients
Main Ingredients
- 500 g ground chicken
- 1 tbsp garlic powder
- Salt and black pepper, to taste
- 8 small flour tortillas
- ½ head romaine lettuce, chopped
- ⅓ cup Caesar dressing
- ½ cup grated Parmesan cheese
- 3 tbsp bacon bits, ready-to-eat
- olive oil or avocado oil, as needed for cooking
Instructions
Method
- Wash, dry, and chop the romaine. Set out the Caesar dressing, Parmesan, and ready-to-eat bacon bits, keeping the lettuce undressed until serving.
- Mix 500 g ground chicken with 1 tablespoon garlic powder and salt and pepper. Divide among eight small tortillas and press into a thin, even layer on one side of each.
- Lightly oil a skillet and heat over medium-high heat. Cook two tacos at a time chicken-side down for about 3 minutes, then continue as needed until the thickest meat layer reaches 165°F; reduce the heat if the surface darkens too quickly.
- Flip with a wide spatula and cook for 1–2 minutes, until the tortilla side is golden and crisp. Repeat for the remaining tortillas, lightly oiling the skillet as needed.
- Divide the romaine, 1/3 cup dressing, 1/2 cup Parmesan, and 3 tablespoons bacon bits among the eight tacos. Fold gently and serve immediately, two tacos per serving.
Notes
- Store cooked chicken tortillas separately from lettuce and dressing; refrigerate promptly and use within 3 days.
- Reheat the chicken tortillas to 165°F before adding cold toppings.