Chicken Caesar smash tacos with homemade Caesar dressing and crispy parmesan breadcrumbs
Laura in the Kitchen · ♥ 5.9K likes · 63.3K views · 9 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp Dijon mustard
- 1 tsp anchovy paste
- ¼ cup olive oil
- ¼ cup fresh parm
- 1 lb ground chicken
- 6 whole tortilla
- ¼ cup breadcrumbs
- 2 tbsp Parmesan cheese
- 1 head romaine
- 1½ cloves garlic
- red wine vinegar
- lemon
- Worcestershire
- salt
In a container, combine one and a half cloves of garlic, Dijon mustard, anchovy paste, a little red wine vinegar, a squeeze of lemon, a few dashes of Worcestershire, olive oil, fresh parm and a pinch of salt.
The Caesar dressing base
- mayo
- black pep
Add a little mayo in place of raw egg and a little black pepper; blitz with an immersion blender until thick and creamy. Lid on and refrigerate.
- salt
- pep
- olive oil
- 1 tbsp garlic and herb seasoning
- 1 tbsp plain paprika
- 2 tsp granulated garlic
Season ground chicken with a good pinch of salt, pepper, a drizzle of olive oil, a tablespoon of garlic and herb seasoning, a tablespoon of paprika and two teaspoons of granulated garlic; mix by hand.
Ground chicken, not ground breast
- oil
Oil the griddle, put down a dollop of chicken, set a tortilla on top and flatten with a spatula or press; work three at a time.
Smashing the tacos on the griddle
Brush a little oil on top of the tortilla; cook mostly on the chicken side until it is cooked about halfway up, then flip and cook briefly so the tortilla crisps.
When to flip
- extra virgin olive oil
Heat a little extra virgin olive oil in a pan, add breadcrumbs and Parmesan and cook until toasty for a crispy topping.
Crispy breadcrumb topping instead of croutons
Top the tacos with the dressed romaine, extra dressing and the crispy breadcrumbs.
Topping and tasting