Chicken Caesar Smashed Tacos

These Chicken Caesar Smash Tacos are everything we all love about caesar salad – creamy dressing, crispy bacon, salty parmesan – wrapped up in a golden, soft taco.

They’re fun to eat, really family-friendly, and a brilliant way to turn a weeknight into something that feels a little special. Oh, and they are super speedy to make! 20 mins to feed 4 - less if you have 2 frying pans!

Chicken Caesar Smashed Tacos

Serves 4

Ingredients:

For the Caesar dressing:

6 tbsp good quality mayonnaise

2 tbsp freshly grated parmesan

1 tbsp lemon juice

1 tsp dijon mustard

½ tsp freshly minced garlic

1 tsp Worcestershire sauce

Freshly ground salt

Freshly black pepper

(Also the option to use a ready made Caesar dressing!!!)

For the chicken tacos:


750g (1 lb 2 oz) minced (ground) chicken

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Freshly ground salt

Freshly black pepper

12 small corn taco wraps

Olive oil spray

Extra toppings:

2 romaine lettuce finely chopped

16 Cherry tomatoes, quartered

40g freshly grated parmesan

Streaky bacon, cooked until crisp and chopped

Small croutons (I had big ones I chopped in half)

Method:

1. To make the dressing, whisk together all the dressing ingredients in a small bowl or jar. Set aside.

2. In a large bowl, combine the chicken mince with the garlic powder, onion powder, paprika, salt and pepper. Divide the mixture into 12 portions.

   
   

3. Place the corn tacos on a board and top with a portion of the chicken mince. Press down to spread the mince evenly to the edges of the tortilla. Repeat with the remaining chicken and taco wraps.

4. Heat a large pan over medium–high heat. Add a little oil and remove any excess with a paper towel. Place the taco wraps, chicken-side down, in the pan (I have a 35cm pan and can cook 3 at a time). Press down firmly with a spatula for 20–30 seconds, then cook for 2–3 minutes until golden and cooked through. Flip and cook on the other side for 30 seconds–1 minute (it will brown quickly). Repeat with the remaining tort. Keep warm in a 140°C (275°F) (120°C/250°F fan) oven if needed.

   
   

5. To serve: (I bought taco holder for this recipe from Amazon- link here: https://amzn.eu/d/3atxN4N )

   
   

   Top the tacos with the lettuce, and cherry tomatoes with the crispy bacon. Drizzle over some of the dressing and serve immediately with extra grated parmesan.