Description
Juicy smashed chicken cooked directly onto soft tortillas, topped with crispy bacon, Caesar dressing, parmesan, and crunchy panko for the ultimate comfort-food taco twist.
Ingredients
Quick Caesar Dressing
- ⅔ cup (160 g) whole-egg mayonnaise
- 2 tbsp freshly grated parmesan
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp minced garlic
- 1 tsp Worcestershire sauce
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken Smash Tacos
- 4 slices streaky bacon (200 g/7 oz), chopped
- 500 g (1 lb 2 oz) ground chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- ½ tsp sea salt flakes
- ½ tsp black pepper
- 8 small flour tortillas (6–8 inch)
- Olive oil, as needed
Crispy Panko Topping
- 1 tsp olive oil
- 1 tbsp unsalted butter
- ½ cup (30 g) panko breadcrumbs
- ¼ tsp sea salt flakes
- 1 tbsp freshly grated parmesan
Toppings
- 2 cups (120 g) shredded romaine lettuce
- ¼ cup (25 g) grated parmesan
Instructions
- Make the Caesar Dressing:
Whisk mayonnaise, parmesan, lemon juice, Dijon, garlic, Worcestershire, salt, and pepper. Chill. - Prepare Panko Topping:
Heat oil and butter in a pan. Toast panko until golden. Stir in parmesan and salt. Set aside. - Cook Bacon:
Fry chopped bacon until crisp. Drain. - Season Chicken:
Mix ground chicken with garlic powder, onion powder, paprika, salt, and pepper. - Smash the Tacos:
Place a tortilla on a board. Add a small ball of chicken and smash flat.
Cook chicken-side down in a hot skillet for 3–4 minutes. Flip and warm tortilla. Repeat. - Assemble:
Fill tacos with romaine, bacon, parmesan, Caesar dressing, and panko topping.
Notes
- Warm tortillas before smashing for easier shaping.
- Use lightly oiled parchment when smashing to prevent sticking.
- Store dressing and toppings separately if prepping ahead.
- Add chili flakes to the dressing for a spicy version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes