Elise Jesse’s Smash Chicken Caesar Tacos

Total Time
Prep: 25 min. Cook: 30 min.

Published on Jun. 27, 2025

Allow me to introduce you to smash chicken Caesar tacos. Make this recipe once, and you’ll be adding it to your weekly rotation like I have. The seasoned ground chicken is smashed and cooked onto a warm, crispy tortilla before it’s topped with chilled romaine, a creamy Greek yogurt Caesar dressing, crunchy toasted bread crumbs and fresh Parmesan. Think of it as your favorite Caesar salad turned into a cheesy, flavorful taco. I love it for its simplicity, flavor and ease. —Elise Jesse, Cincinnati, Ohio

Watch How to Make Elise Jesse’s Smash Chicken Caesar Tacos

Elise Jesse’s Smash Chicken Caesar Tacos

Prep Time 25 min
Cook Time 30 min
Yield 4 servings

Ingredients

  • CHICKEN TACOS:
  • 1 pound ground chicken
  • 1-1/2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 teaspoons avocado oil, divided
  • 8 flour tortillas (6 inches)
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon butter
  • 1/4 cup dry bread crumbs
  • 1 head romaine lettuce, torn
  • Grated Parmesan cheese
  • CAESAR DRESSING:
  • 1/2 cup plain Greek yogurt
  • 1/3 cup grated Parmesan cheese
  • 3 teaspoons olive oil
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • Coarsely ground pepper

Directions

  1. In a large bowl, combine chicken, Italian seasoning, garlic powder, onion powder, smoked paprika, salt and pepper. Divide into 8 portions.
  2. In a large skillet, heat avocado oil over medium-high heat. Working in batches, spread one portion of the ground chicken mixture onto one tortilla. Place into the skillet chicken-side down; press down with a burger press or flat spatula until chicken is 1/4-inch thick. Cook until chicken is browned and crisp, 1-2 minutes. Brush tortilla with avocado oil and flip. Sprinkle with mozzarella cheese. Cook until tortilla is browned, about 1 minute longer. Repeat with remaining tacos.
  3. In the same pan, melt 1 tablespoon butter. Add bread crumbs; stir to coat. Cook until toasted, 1-2 minutes.
  4. In a large bowl, whisk together all dressing ingredients. Reserve 1/2 cup for tacos; refrigerate remaining dressing. Toss romaine with reserved dressing.
  5. Top each taco with salad mix, toasted breadcrumbs and grated parmesan.
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