Chicken Caesar Smashed Tacos
Chicken Caesar Smashed Tacos are crispy, cheesy, and piled high with crunchy Caesar salad for an easy weeknight dinner.
Servings: 6 tacos
Equipment
- Electric griddle or flat-top griddle, or large cast iron skillet
Ingredients
Tacos
- 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)
Caesar Salad
- 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.
Notes
Shortcut: Use a Caesar salad kit to make these tacos extra quick and easy!
Storage: Store the cooked tacos separately from the lettuce, dressing, croutons, and Parmesan. Only dress the amount of salad you plan to eat right away since the dressing will wilt the lettuce and soften the croutons. Reheat the tacos in a skillet or air fryer, then top with freshly tossed Caesar salad before serving.