Chicken Caesar Smashed Tacos
Chicken Caesar Smashed Tacos are ground chicken seasoned with Greek spices, crisped directly on a flour tortilla, and topped with crisp Caesar salad for a hybrid taco-salad that comes together in under 20 minutes.
Chicken Caesar Smashed Tacos are ground chicken seasoned with Greek spices, crisped directly on a flour tortilla, and topped with crisp Caesar salad for a hybrid taco-salad that comes together in under 20 minutes.
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Take a small portion of raw ground chicken and spread it in a thin, even layer over a small flour tortilla, going all the way to the edges.
Season the chicken generously with Greek seasoning, salt, and pepper.
In a mixing bowl, combine the lettuce, Caesar dressing, and Parmesan cheese from the salad kit. Toss to combine. Set the croutons aside for later.
Heat an electric griddle or large skillet over medium-high heat. Place the tortillas meat-side down on the hot surface.
Cook for about 3 minutes, or until the chicken is browned, crispy, and cooked through. The thin layer of meat will cook very quickly.
Remove the cooked tacos from the griddle and place on a serving plate.
Top each taco with a generous amount of the prepared Caesar salad.
Garnish with the reserved croutons, fold, and serve immediately.
Store cooked, cooled tortillas in an airtight container up to 3 days; reheat gently in a skillet over medium heat for 1–2 minutes. Assemble with fresh Caesar salad before serving.
Cook the chicken and crisp the tortillas up to 2 hours ahead. Assemble and top with Caesar salad just before serving to keep lettuce from wilting.
Smashing the ground chicken onto the tortilla creates crispy, browned edges while keeping the tortilla flexible and preventing sogginess from excess moisture.
Ground chicken is safely cooked at 165°F (74°C) internal temperature. Cook until no pink remains and the meat browns on the tortilla.
Yes, but corn tortillas are more fragile when hot. Use small, thick corn tortillas and handle gently to avoid tearing.
Cook the chicken on medium-high heat until the tortilla bottoms brown and crisp, about 2–3 minutes per side. Don't reduce heat or the tortilla will steam.
