Description
These Chicken Caesar Smash Tacos combine seasoned ground chicken pressed into warm flour tortillas with a creamy Caesar-inspired dressing, crispy bacon, and crunchy parmesan panko topping for a deliciously satisfying and flavorful meal perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Caesar Dressing
- â…” 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 Seasonings
- 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 Assembly
- 8 small flour tortillas (15–20 cm / 6–8 inch)
- 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 garnish)
Instructions
- Make the dressing: In a small bowl, whisk together the mayonnaise, parmesan, lemon juice, dijon mustard, minced garlic, Worcestershire sauce, sea salt, and black pepper until smooth. Set aside to allow the flavors to meld.
- Cook the bacon: Heat a large non-stick frying pan over medium–high heat. Add the chopped bacon and cook for 3–4 minutes, stirring occasionally, until golden and crispy. Transfer the cooked bacon onto a plate lined with paper towel to drain excess fat.
- Toast the panko for the topping: Using the same pan, reduce heat to medium–low and wipe out any excess bacon grease if necessary. Add olive oil and butter to the pan. Once melted, add the panko breadcrumbs and sea salt. Stir continuously for 2–3 minutes until the panko turns golden and crisp. Remove from heat and stir through the parmesan cheese. Transfer to a plate to cool.
- Season the chicken mince: In a large bowl, combine the ground chicken with garlic powder, onion powder, paprika, sea salt, and freshly cracked black pepper. Mix thoroughly to evenly distribute the seasoning. Divide the mixture into eight equal portions.
- Assemble for smashing: Lay one tortilla flat on a clean board. Top with one portion of the seasoned chicken mince. Press down firmly with your hands to spread the chicken evenly to the edges of the tortilla, creating a thin layer. Repeat with the remaining tortillas and chicken portions.
- Cook the tacos: Heat the same frying pan over medium–high heat. If the pan is dry, lightly brush with olive oil and remove any excess with a paper towel to avoid greasiness. Place a tortilla, chicken-side down, into the pan. Use a spatula to press down firmly for 20–30 seconds to help the chicken adhere and flatten further. Cook for an additional 2–3 minutes until the chicken is golden brown and cooked through. Flip the tortilla and cook the plain side for 30 seconds to 1 minute until lightly browned. Repeat this process with all the tortillas. If needed, keep cooked tacos warm in a preheated oven at 140°C (275°F) / 120°C (250°F) fan-forced.
- Serve: Toss the shredded cos lettuce with the prepared Caesar dressing until evenly coated. Top each cooked chicken tortilla with dressed lettuce, crispy bacon pieces, a sprinkle of freshly grated parmesan, and the crispy parmesan panko crumbs. Serve immediately with extra parmesan on the side for garnish.
Notes
- Whole-egg mayonnaise gives a rich and creamy dressing, but you can substitute with a lighter mayo if preferred.
- Using streaky bacon adds a smoky, crispy element that complements the creamy dressing perfectly.
- Pressing the chicken mince into the tortilla thinly ensures even cooking and crispy edges.
- Keep cooked tacos warm in a low-temperature oven if preparing multiple batches.
- Panko breadcrumbs toasted with butter and parmesan add an irresistible crunch topping to the tacos.
