Crispy Chicken Caesar Smash Tacos Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Make the Caesar dressing and set it aside. Shred the romaine and shave the parmesan. Have your tortillas and ground chicken ready.

Preheat your griddle or large skillet over medium-high heat. This recipe moves quickly, so having everything prepped will make the process smooth.

Instructions

Prep and Sear

1. 1Season and Form the Chicken
   In a large bowl, combine the ground chicken with salt and black pepper. Mix gently until just combined. Divide the mixture into 8 equal portions and roll each into a ball. Press each ball firmly onto a mini flour tortilla, spreading the chicken evenly to the edges.
   Look for The chicken should cover the tortilla in a thin, even layer.
   Tip Wet your hands slightly to prevent sticking.
2. 2Preheat the Griddle
   Place a large skillet or griddle over medium-high heat. Let it get hot for a few minutes until a drop of water sizzles immediately. No need to add oil, as the chicken will release some fat.
   Look for The pan should be hot but not smoking.
   Tip A cast iron griddle gives the best crust.

At the end of this phase, you should have seasoned chicken pressed onto tortillas, and the griddle hot and ready.

The chicken will start to sizzle as soon as it hits the pan, filling the kitchen with a savory aroma. The edges will begin to brown and crisp, and the tortillas will turn golden and crunchy.

Crisp and Toast

3. 3Smash and Sear the Chicken
   Place the tortillas chicken-side down onto the hot griddle. Use a cast iron press or a heavy pan to press them down firmly. Cook for 3 minutes without moving, until the chicken is deeply caramelized and crispy at the edges.
   Look for The chicken should be golden brown and release easily from the pan.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to peek; let the crust form.
4. 4Flip and Toast the Tortillas
   Carefully flip each taco so the tortilla side is down. Cook for 1-2 minutes until the tortilla is golden and crisp. The chicken should reach an internal temperature of 165°F (74°C). Transfer to a plate and keep warm.
   Look for The tortilla should be golden and crispy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a thin spatula to flip without breaking the tortilla.

After flipping, the tortillas should be golden and crisp, with the chicken cooked through and caramelized. The tacos will look beautifully bronzed and smell irresistibly savory. Check that the chicken reaches 165°F (74°C) before removing from the heat.

Dress and Assemble

5. 5Make the Caesar Dressing
   In a small bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, lemon juice, olive oil, and Worcestershire sauce until smooth and creamy.
   Look for The dressing should be thick and emulsified.
   Tip Taste and adjust seasoning with salt and pepper if needed.
6. 6Toss the Salad
   In a large bowl, combine the shredded romaine lettuce with the Caesar dressing. Toss until the lettuce is evenly coated.
   Look for The lettuce should be lightly dressed, not soggy.
   Tip Add dressing gradually to avoid overdressing.
7. 7Assemble the Tacos
   Pile the dressed romaine onto each crispy chicken tortilla. Shower with shaved parmesan cheese. Serve immediately.
   Look for The tacos should be piled high with salad and cheese.
   Tip Serve right away to keep the tortillas crispy.

The dressing should be creamy and smooth, and the lettuce evenly coated. When piled onto the tacos, the contrast of warm, crispy shells and cool, crisp salad is visually stunning. The parmesan adds a final salty, nutty note. Serve immediately for the best texture.

Common mistakes

One common mistake is overcrowding the pan, which lowers the temperature and prevents browning. Cook the tacos in batches if needed. Another is pressing too hard or too little—use even, firm pressure to ensure even contact.

Avoid flipping too early; the chicken should release easily from the pan when it's ready. Finally, don't overdress the salad, or it will make the tortillas soggy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The edges should be deeply browned and crispy, and the tortilla should be golden and crunchy.

If you don't have a thermometer, cut into a taco to check that the chicken is no longer pink and the juices run clear.

• Poultry: 165°F (74°C) in the thickest part