Speedy Smash Chicken Caesar Tacos

Three chicken Caesar tacos on a pink plate.

5 from 1 vote

Speedy Smash Chicken Caesar Tacos

These chicken Caesar smash tacos are the ultimate twist on a classic. Juicy, lemony ground chicken is smashed onto mini tortillas, pan-fried until golden, then piled high with a crunchy Caesar salad (plus extra dressing for dipping). Weeknight-friendly and dangerously delicious.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: caesar salad, smash tacos

Servings: tacos

Calories: 634kcal

Author: Kate Phillips

Ingredients

For the Caesar salad topping -

1 can chickpeas drained (14oz or 400g can)
1 tablespoon olive oil
1 teaspoon smoked paprika
4 slices of bacon
1 Romaine lettuce shredded
3 scallions (spring onions), finely sliced

For the Caesar sauce -

½ cup aioli or mayo or Greek yogurt or whipped cottage cheese
¼ cup grated parmesan cheese plus extra to serve
1 teaspoon fish sauce
1 teaspoon Dijon mustard
1 teaspoon white miso paste
Black pepper

For the tacos -

1 lb ground chicken (500g)
Zest of 1 lemon
1 tablespoon lemon juice
3 garlic cloves crushed
1 teaspoon salt
2 teaspoons dried thyme
Handful of chives finely chopped (plus more to serve)
Black pepper
12 mini tortillas

Instructions

Make the crispy chickpeas (optional). I love adding these to the salad itself for some crunch, but you can skip them if you like. You can do this in the oven or air fryer.
Mix your drained chickpeas with 1 tablespoon of olive oil, a pinch of salt, and 1 teaspoon of smoked paprika.
Oven: Heat your oven to 425°F (220°C fan) and line a sheet pan with parchment paper. Transfer to the lined pan and pop into the oven for 25 to 30 minutes, or until they're golden and crispy on the outside. Remove from the oven and set aside.
Air fryer: Transfer the chickpeas to your air fryer basket, and air fry for 15 to 20 minutes, giving them a shake halfway through, until super golden and crispy.
Cook the bacon.
Add the bacon to a frying pan set over high heat, and cook until super crispy, about 5 minutes. Remove from the heat and set aside, then chop into small pieces.
Make the Caesar sauce.
Add ½ cup of aioli, ¼ cup grated parmesan, 1 teaspoon of fish sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of white miso paste, and a very good grind of black pepper to a small bowl and mix well to combine into a cohesive sauce. I like using a fork to press and mash the miso paste into the dressing.
Toss the salad.
Add the shredded Romaine, half the crispy chickpeas, crispy bacon, sliced scallions, and half of the Caesar dressing to a mixing bowl and toss to combine.
Mix the chicken topping.
Add the ground chicken, lemon zest and juice, crushed garlic, 1 teaspoon of salt, 2 teaspoons of dried thyme, and a handful of chopped chives to a mixing bowl. Combine well so the seasoning is evenly mixed through the chicken.
Top the tacos.
Spread a heaped spoonful of the chicken mix onto each mini tortilla, and spread it into a thin, even layer.
Cook the tacos.
Set a large frying pan or skillet over high heat and add a drizzle of olive oil. Place a topped tortilla, chicken side down, into the pan. Use a fish slice (or similar flat spatula) to press the tortilla firmly into the pan. This will help the meat cook quickly and stick to the tortilla when you flip it over.
Cook for four minutes, then flip and cook for another minute on the other side.

PRO TIP: Depending on the size of your pan, you should be able to cook several tacos at once.

Garnish and serve.
Spread a little of the reserved Caesar sauce on top of each taco, then top with the salad. Finish with more grated parmesan, chives, crispy chickpeas, and an extra dollop of Caesar sauce, then enjoy.

Notes

TOPPING NOT STICKING TO YOUR TORTILLAS? Make sure your pan is nice and hot, and you need to press down firmly on your tortilla with a fish slice, or similar flat spatula, to really ‘smash’ it into the hot pan. This way, you’re kind of ‘sealing’ the meat to the tortilla as it cooks. But please don’t worry if it doesn’t stick! It will still taste the same.

STORAGE INSTRUCTIONS: Any leftovers will keep for 3 -4 days, stored in the fridge. They will be soft after storing them in this way, but they'll still be delicious. You can crisp up the bottom of the tacos on the stovetop for a few minutes if you like!

PREP AHEAD: You can prepare the individual elements in advance, then just top and cook the tacos when you're ready. The chicken mixture will keep for 3 days in the fridge. If you make the salad topping ahead of time, don't mix the dressing through until you're ready to serve, just to keep it nice and crunchy. You can top the tacos with the chicken 24 hours in advance, then store them in the fridge if you like. If you do, make sure you separate the tacos with parchment paper so they don't stick.

SERVING SUGGESTIONS: I like to serve the tacos with more of the Caesar salad on the side (and definitely the extra Caesar sauce for dipping!) You could also pair them with crispy oven fries, loaded potato wedges, crispy skin-on roast potatoes or garlic butter potatoes.

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