Crispy Panko Chicken Caesar Smash Tacos Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Take the ground chicken out of the fridge and let it sit for no more than 30 minutes to take the chill off. Shred the romaine lettuce and shave the parmesan if not pre-shredded.

Prepare the Caesar dressing if making homemade. Have a large skillet or griddle ready, along with a spatula for smashing. Set up a plate for the cooked tacos and have the salad bowl ready for tossing just before serving.

Instructions

Season and Shape

1. 1Season and Shape the Chicken
   In a medium bowl, combine the ground chicken with the kosher salt, black pepper, and garlic powder. Mix gently until just combined. Divide the mixture into 8 equal portions and shape each into a loose ball. Place a portion onto the center of each mini tortilla and press it out to the edges, leaving a thin border. Press the panko breadcrumbs firmly into the chicken on both sides so they adhere.
   Look for The chicken is evenly spread and the panko is pressed in so it doesn't fall off during cooking.
   Tip Wet your hands slightly to keep the chicken from sticking while pressing.
2. 2Butter the Griddle
   Heat a large skillet or griddle over medium-high heat. Spread the softened butter over the hot surface, coating it evenly. The butter should sizzle gently but not brown immediately.
   Look for The butter melts and coats the pan without smoking.
   Tip Use a pastry brush to spread the butter evenly for a crisp, golden crust.

The chicken is seasoned and pressed onto the tortillas with panko adhering. The butter is melting on the hot griddle, ready for the smash. The kitchen smells of garlic and butter, and the panko is golden and ready to crisp.

Smash and Cook

3. 3Smash and Cook the Tacos
   Place the tortillas chicken-side down onto the hot buttered griddle. Cook for 3 to 4 minutes until the chicken is deeply golden and crispy. Use a spatula to press down gently to ensure even browning. Flip and cook the tortilla side for 1 to 2 minutes until lightly toasted and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Transfer to a plate and keep warm.
   Look for The chicken side is golden brown and crisp, and the tortilla is lightly toasted.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Avoid overcrowding the pan; cook in batches if needed to keep the crust crunchy.
4. 4Toss the Caesar Salad
   In a large bowl, combine the shredded romaine, Caesar dressing, and shaved parmesan. Toss well to coat every leaf with dressing and cheese.
   Look for The romaine is evenly coated and the parmesan is distributed throughout.
   Tip Add the dressing gradually to avoid overdressing; you can always add more.

The chicken is sizzling on the griddle, browning and crisping. The panko turns golden and crunchy, and the tortillas are toasting. The Caesar salad is being tossed, and the dressing coats the romaine evenly. The tacos are coming together beautifully.

Pile and Serve

5. 5Pile and Serve
   Spoon the Caesar salad generously onto each hot crispy taco. Fold the tacos in half and serve immediately, with extra dressing on the side if desired.
   Look for The salad is piled high and the tacos are ready to eat right away.
   Tip Serve immediately so the tortillas stay crisp and the salad stays cold and crunchy.

The hot tacos are piled high with Caesar salad, the parmesan shavings melting slightly against the warm chicken. The tacos are folded and ready to eat, with the crunch of the panko and the crispness of the romaine promising a satisfying bite.

Common mistakes

One common mistake is using too much chicken, which makes the tacos difficult to fold and can cause the chicken to be undercooked.

Stick to about 2 ounces of chicken per tortilla. Another pitfall is overcrowding the pan, which lowers the temperature and steams the crust instead of browning it.

Cook in batches if needed. Also, be careful not to press the chicken too thin—leave a slight thickness so it stays juicy. Finally, don't skip the butter; it adds flavor and helps the crust crisp.

How to tell it’s done

The chicken is done when it is golden brown and crispy on the outside and reaches an internal temperature of 165°F (74°C) in the thickest part. Use an instant-read thermometer to check.

The tortilla should be lightly toasted and pliable. When you bite into a taco, the crust should shatter with a loud crunch, and the chicken inside should be juicy and cooked through.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part