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Smash Chicken Caesar Tacos

Crispy ground chicken smashed onto tortillas and seared, then topped with romaine, Caesar dressing, and bacon—ready in 20 minutes.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g ground chicken approximately 1.1 lbs
  • 2 tsp garlic powder
  • salt and black pepper to taste
  • 8 small flour tortillas
  • ½ head romaine lettuce shredded
  • 1/3 cup Caesar dressing
  • ½ cup grated Parmesan cheese
  • 3 tbsp crispy bacon bits
  • avocado oil for cooking

Equipment

  • large skillet
  • spatula
  • medium mixing bowl

Method
 

  1. In a medium bowl, mix the ground chicken with garlic powder, salt, and black pepper until seasonings are evenly distributed. Don't overmix.
  2. Lay tortillas on a clean work surface. Divide seasoned chicken into 8 equal portions (about 2-3 tablespoons each). Spread one portion in a thin, even layer on each tortilla, covering most of the surface. Press down firmly so chicken adheres to the tortilla.
  3. Heat a large skillet over medium-high heat with about 1 tablespoon of avocado oil until shimmering.
  4. Place tortillas chicken-side down in the hot skillet (work in batches if needed). Press gently with a spatula for the first 10-15 seconds. Cook without moving for 2-3 minutes until chicken is golden brown and fully cooked through.
  5. Flip the tacos over so the tortilla side is down. Cook for 30 seconds to 1 minute to lightly toast the tortilla. Remove to a plate and repeat with remaining tacos, adding more oil as needed.
  6. Top each warm taco with shredded romaine lettuce, a generous drizzle of Caesar dressing, grated Parmesan cheese, and bacon bits. Fold in half and serve immediately.

Notes

Technique Tips: Keep chicken layer thin and even for proper cooking. Press firmly onto tortilla so it adheres. Don't flip too early—wait until golden and it releases easily. Storage: Best eaten immediately. Store cooked taco shells separately from toppings in refrigerator for up to 2 days. Reheat in dry skillet or toaster oven before adding fresh toppings. Prep Ahead: Season raw chicken mixture up to 24 hours ahead and refrigerate covered. Protein Swaps: Use ground turkey, beef, or Italian sausage. Plant-based ground meat works for vegetarian version. Variations: Add cayenne for heat, use Pecorino Romano instead of Parmesan, top with croutons for extra crunch. Cooking Notes: Internal temperature should reach 165°F. Thin layers cook quickly—usually 2-3 minutes per side.