Chicken Caesar Smashed Tacos Recipe — Crunchy Chicken Caesar Tacos

Step 1: Season the ground chicken with salt, paprika, garlic powder, and black pepper. Mix until evenly combined.

Step 2: Spread a thin, even layer of the seasoned chicken across each mini tortilla.

Step 3: Heat a drizzle of oil in a skillet over medium-high. Place each tortilla chicken-side down and cook 3–4 minutes until the chicken is cooked through and the bottom is golden and crispy.

Step 4: Flip and cook 30–60 seconds on the tortilla side to warm and crisp it, then transfer to a plate.

Step 5: In a bowl, toss chopped romaine and kale with grated parmesan and the tahini Caesar dressing until evenly coated.

Step 6: Toss well to combine so the greens are lightly dressed but not soggy.

Step 7: Spoon the Caesar salad into the center of each smashed taco. Finish with extra dressing and a sprinkle of parmesan, then serve immediately.

How To Store

These tacos are best eaten fresh since the assembled tortilla softens over time. If storing, keep the cooked chicken tortillas, salad, and dressing in separate airtight containers in the refrigerator. The components will keep up to 3 days; reheat tortillas briefly in a hot skillet to restore crispness. The tahini Caesar dressing will keep up to 5 days.

Jess’s Tips

• Press the chicken evenly: A thin, uniform layer cooks best and creates crisp edges.
• Don’t overfill: Too much filling makes folding and eating messy.
• Double the dressing: Extra dressing is handy for drizzling and using on other salads or bowls.
• Assemble to order: Keep taco bases warm in a low oven and let guests top their own for gatherings.

Yes. Cooking the chicken separately is fine, though pressing and cooking it directly on the tortilla helps the meat adhere and prevents it from falling out as you bite.

Yes. Omit the parmesan and use nutritional yeast for a cheesy flavor instead. The tahini Caesar dressing is already dairy-free.

Crispy smashed chicken tacos topped with a creamy tahini Caesar, chopped kale and romaine, and parmesan. A flavorful, quick meal ready in 30 minutes and packed with protein.

Ingredients

For the Tahini Caesar Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp dijon mustard
• 1 garlic clove, peeled
• 2 tsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp pepper
• 3–4 tbsp water, enough to thin to a pourable consistency

For the Chicken:

• 1 lb ground chicken
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp black pepper

For the Tacos:

• 8–10 mini flour tortillas (about 4-inch)
• 2 cups chopped romaine or green leaf lettuce
• 1 cup chopped kale
• 1/2 cup grated parmesan, plus extra for topping

1. Make the dressing: Blend the olive oil, lemon juice, tahini, dijon, garlic, nutritional yeast, salt, and pepper until smooth. Add water a tablespoon at a time until creamy and pourable. Set aside.
2. Season the chicken: Combine ground chicken with salt, garlic powder, paprika, and pepper. Mix thoroughly.
3. Smash and cook: Divide the chicken among tortillas and spread into a thin, even layer. Heat a drizzle of oil in a large skillet over medium-high. Working in batches, place tortillas chicken-side down and cook 3–4 minutes until golden and cooked through. Flip and cook 30–60 seconds on the tortilla side, then transfer to a plate.
4. Make the Caesar salad filling: Toss chopped lettuce, kale, and parmesan with enough dressing to coat. Reserve extra dressing for serving.
5. Assemble: Fill each smashed taco with the Caesar salad, drizzle with extra dressing, sprinkle parmesan, and serve immediately.

Spread the chicken thinly and evenly for best crispness. Avoid overfilling so tacos fold easily. Double the dressing if you want leftovers for salads or bowls. For gatherings, keep cooked bases warm in a low oven and let guests top their own.