Chicken Caesar Smashed Tacos are crispy, cheesy, and packed with fresh Caesar flavor for an easy weeknight dinner everyone will love.
Author’s Notes
The Smash Taco Remix My Whole Family LOVES!
When I tell you smash burgers are one of the most-made recipes in my house, I am not exaggerating! They’re easy, ridiculously flavorful, and everyone in my family is obsessed. My smash burger tacos are right up there too, which honestly makes sense since they’re not all that different!
My kids would happily rotate between those two, orange chicken, baked ziti, and spaghetti almost every single night, haha.
But you know me. I can only make the same thing so many times before I start itching to switch it up. There are just too much I want to create! So, I finally decided to try a Caesar salad version of smash tacos.
Since Caesar salad is my oldest son’s favorite, I had a feeling he’d like them. I was not prepared for just how much he would love them! Safe to say, these have officially earned a spot in that rotation of our family’s absolute favorite dinners.
And while you can absolutely make the Caesar dressing and salad from scratch, a Caesar salad kit works so well here. They’re genuinely delicious, which I can’t say about most store-bought salad kits, haha! Plus, they make this the easiest quick weeknight meal!
Chicken Caesar Smashed Tacos Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Ground chicken | Ground chicken thighs stay especially juicy and flavorful, so ask your butcher if they have some! If not, regular ground chicken works great too. |
| Seasonings | Mix gently and wait to add extra salt since the chicken base is already quite salty. |
| Flour tortillas | Use fajita-size tortillas and spread the chicken thinly all the way to the edges; it will shrink a little as it cooks! |
| Caesar salad | Homemade Caesar salad works great, but a salad kit makes these chicken Caesar smashed tacos extra quick and easy. |
| Parmesan & lemon | Finish with freshly grated Parmesan, black pepper, and a squeeze of lemon. |
Chelsea’s Notes
Chicken Caesar Smashed Tacos Tips!
- Press the chicken thin: A thin, even layer creates crispier, more deeply browned edges, which means even more flavor!
- Don’t flip too soon: Let the chicken develop a deep golden crust before flipping. If it sticks, give it another 30 seconds or add a little oil if needed.
- Cook in batches if needed. Overcrowding the griddle lowers the temperature and prevents good browning.
- Dry the lettuce really well. Even a little extra water can dilute the dressing and make the salad soggy.
Storage
Chicken Caesar Smashed Tacos are best enjoyed fresh while the tortillas are still crisp and the Caesar salad is cold and crunchy.
More Caesar Recipes You Will LOVE!
Chicken Caesar Smashed Tacos
Equipment
- Electric griddle or flat-top griddle, or large cast iron skillet
Ingredients
- 1 pound ground chicken (ground thighs if available!)
- 1 tablespoon Better Than Bouillon Roasted Chicken Base or similar chicken seasoning
- 1 tablespoon Italian seasoning
- Salt and pepper to taste (salt only if needed)
- tiny pinch red pepper flakes optional
- 6 flour tortillas fajita-size
- 1-2 tablespoons vegetable oil if needed (for stainless steel pans)
- 1 batch prepared Caesar salad with my homemade Caesar Dressing OR use a Caesar salad kit
- freshly grated Parmesan cheese for topping
- 1 large lemon cut into wedges (optional, for serving)
Instructions
- Prepare the Caesar salad ingredients: If making Caesar salad from scratch, prepare the dressing first and refrigerate it so the flavors can intensify. Chop, wash, and thoroughly dry the lettuce. Gently crush the croutons into smaller pieces with your hands. Do not toss the salad with the dressing yet. If using a Caesar salad kit, wait to assemble it until the tacos are nearly finished.
- Heat cooking surface: Preheat an electric griddle to 400°F. Alternatively, heat a cast-iron skillet over medium-high heat until very hot.
- Season chicken: In a medium bowl, combine the ground chicken, Better Than Bouillon, Italian seasoning, black pepper, and red pepper flakes, if using. Mix just until combined, being careful not to overwork the meat.
- Form tacos: Divide the chicken mixture into 6 equal portions. Spread one portion in a very thin, even layer over one side of each tortilla, pressing the chicken all the way to the edges.
- Cook the chicken side: Lightly oil the pan only if needed. Place the tortillas chicken-side down on the hot griddle or skillet. Press each one firmly with a burger press or the bottom of a small saucepan for about 5 seconds. Cook for 3 to 4 minutes, or until the chicken is deeply browned and reaches 160°F.
- Cook tortillas: Cook for another 30 to 60 seconds, or until lightly golden and crisp. Taste and sprinkle with a little salt, if needed. As soon as each taco comes off the heat, gently fold it into a taco shape so it'll hold the Caesar salad more easily. Don't overcrowd the pan. Cook in batches if needed so the chicken browns nicely.
- Finish the salad: Toss only the amount of lettuce you plan to serve immediately with the Caesar dressing, Parmesan, and crushed croutons. Leave any leftover salad ingredients undressed so they stay fresh.
- Assemble: Top each taco with a generous pile of Caesar salad. Finely grate extra Parmesan over the top with a microplane and add more freshly cracked black pepper, if desired.
- Serve: Serve immediately with lemon wedges and extra Caesar dressing for dipping.
