Description
These Chicken Caesar Smash Tacos are a delightful fusion of classic Caesar salad flavors and crispy smashed chicken on golden tortillas. Featuring a creamy homemade Caesar dressing, crispy bacon bits, toasted parmesan panko topping, and tender seasoned ground chicken, these tacos are perfect for a flavorful lunch or dinner that combines the best of comfort and freshness.
Ingredients
Scale
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
Chicken and Bacon
- 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)
- Olive oil, as needed for frying
- 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
Instructions
- Make the dressing: In a small bowl, whisk together the whole-egg mayonnaise, freshly grated parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, sea salt, and freshly cracked black pepper until smooth. Set aside to develop flavors.
- Cook the bacon: Heat a large non-stick frying pan over medium–high heat. Add the chopped streaky bacon and cook for 3–4 minutes until golden and crispy. Use a slotted spoon to transfer bacon onto a plate lined with paper towel to drain excess fat.
- Toast the panko for the topping: Using the same pan, wipe out excess grease if necessary. Over medium–low heat, add 1 tsp olive oil and 1 tbsp unsalted butter to melt. Add the panko breadcrumbs and ¼ tsp sea salt flakes, stirring continuously for 2–3 minutes until golden and crisp. Remove from heat and stir through 1 tbsp freshly grated parmesan. Set aside to cool.
- Season the chicken mince: In a large bowl, combine the ground chicken with garlic powder, onion powder, sweet paprika, sea salt, and freshly cracked black pepper. Mix thoroughly to evenly distribute the seasonings. Divide the mixture into eight equal portions.
- Assemble for smashing: Place one tortilla on a flat surface or board. Top with one portion of the seasoned ground chicken. Press down firmly to spread the chicken evenly to the edges of the tortilla, creating a flat layer. Repeat this with the remaining tortillas and chicken portions.
- Cook the smashed tacos: Heat the same frying pan over medium–high heat. If the pan appears dry, add a small amount of olive oil and remove excess with a paper towel to prevent grease buildup. Place a tortilla with the chicken side down in the pan. Press firmly with a spatula for 20–30 seconds to ensure good contact. Cook for 2–3 minutes until the chicken is golden and cooked through. Flip the taco and cook the plain tortilla side for 30 seconds to 1 minute until browned. Repeat for all tacos. Keep finished tacos warm in a 140°C (275°F) oven (120°C/250°F fan-forced) if needed.
- Serve: Toss shredded cos lettuce with the homemade Caesar dressing until evenly coated. To serve, top each taco with dressed lettuce, crispy bacon pieces, a sprinkle of freshly grated parmesan, and the crispy parmesan panko topping. Serve immediately with extra grated parmesan on the side for garnish.
Notes
- Whole-egg mayonnaise provides creaminess and tang to the dressing; use a good quality brand or homemade if possible.
- Pressing down the chicken while cooking ensures even thickness and crispy edges, enhancing texture and flavor.
- Keep cooked tacos warm in a low-temperature oven to maintain crispy textures if cooking in batches.
- Flour tortillas work best for folding and crisping; corn tortillas may not hold the smashed chicken as well.
- The crispy panko parmesan topping adds an extra crunch and umami boost to the tacos.
