Crispy Smashed Chicken Caesar Tacos Step-by-step instructions

Before you start

Before you start, take the ground chicken out of the fridge and let it sit at room temperature for no more than 30 minutes. In a small bowl, mix the taco seasoning and kosher salt. Shred the romaine lettuce and set it aside.

Measure the Caesar dressing and shave the parmesan. Have your griddle or skillet ready and the butter softened. Set up your workstation with the tortillas, the seasoned chicken, and the press or heavy skillet you'll use for smashing.

Instructions

Season and Press

1. 1Season and Press the Chicken
   In a bowl, combine the ground chicken, taco seasoning, and kosher salt. Mix gently with your hands until just combined. Divide the mixture into 8 equal portions and roll each into a ball. Place one ball onto each mini tortilla and press down firmly with your palm or a small plate to flatten the chicken evenly across the tortilla, leaving a slight border at the edges.
   Look for The chicken should be pressed thin and even, covering most of the tortilla surface.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Wet your hands slightly to prevent sticking when shaping the balls.
2. 2Butter the Griddle
   Heat a large cast iron griddle or skillet over medium-high heat. Spread the softened butter evenly over the hot surface, letting it melt and sizzle. Carefully place the tortillas chicken-side down onto the buttered griddle, working in batches if needed to avoid crowding. Press each tortilla down gently with a cast iron press or the bottom of a heavy skillet to ensure maximum contact with the pan.
   Look for The butter should be foamy and fragrant, but not browning excessively.
   Tip If using a press, line it with parchment to prevent sticking and make flipping easier.

The chicken should be evenly distributed across each tortilla, with no bare spots and no thick mounds. The edges of the tortilla should be visible. The butter should be melted and sizzling on the hot griddle, smelling nutty and rich. The tortillas are ready to go chicken-side down.

Sizzle and Caramelize

3. 3Cook Chicken-Side Down
   Cook the tacos meat-side down for 3 minutes without moving them. The chicken will release from the pan when it is deeply caramelized and cooked through. Use a thin spatula to check the underside; it should be golden brown and crispy with dark, charred edges in spots. If the chicken sticks, give it another 30 seconds before trying again.
   Look for The chicken should be deeply browned and crisp, with visible caramelization at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to peek too early; letting it sear undisturbed creates the crispy crust.
4. 4Flip and Toast the Tortilla
   Flip each taco carefully to cook the tortilla side. Press down lightly with the spatula to ensure the tortilla gets crisp and golden. Cook for 1 to 2 minutes, until the tortilla is lightly browned and crunchy. The chicken should be cooked through to an internal temperature of 160°F (71°C). Transfer the tacos to a plate and keep warm.
   Look for The tortilla should be golden and crisp, with a few darker toasted spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the tortilla puffs up, press it gently to keep it flat and even.

The kitchen should smell intensely savory, with the aroma of browning meat and toasted tortillas. The chicken should be deeply browned with crispy, dark edges. The tortillas should be golden and firm to the touch. The chicken should register 160°F (71°C) on an instant-read thermometer.

Pile High and Serve

5. 5Toss the Caesar Romaine
   In a large bowl, combine the shredded romaine with the Caesar dressing. Toss well to coat every leaf. Add the shaved parmesan and toss once more to distribute the cheese throughout. The romaine should be lightly dressed, not dripping, with the parmesan clinging to the leaves.
   Look for Every leaf should be glossy with dressing and speckled with parmesan.
   Tip Add the dressing gradually to avoid overdressing; you can always add more.
6. 6Pile and Serve
   Place the hot crispy tacos on a serving platter. Pile the Caesar-dressed romaine high onto each taco, letting it spill over the edges. Finish with an extra shower of shaved parmesan if desired. Serve immediately while the tortillas are still crisp and the chicken is hot. The contrast of warm, crunchy chicken and cool, creamy romaine is the payoff.
   Look for The tacos should be piled high with bright green romaine and visible parmesan shards.
   Tip Serve right away so the tortillas stay crisp and the romaine stays cool.

The romaine should be glossy with dressing and studded with parmesan shavings. The tacos should be piled high, with the salad spilling over the edges.

The first bite should deliver a loud crunch, followed by the juicy chicken and cool, creamy lettuce. The tacos should be served immediately.

Common mistakes

One common mistake is moving the chicken too early. Let it sear undisturbed for the full 3 minutes so the crust can form; if you try to flip too soon, the meat will stick and tear. Another is overcrowding the griddle.

If the tacos are too close together, they will steam instead of crisp. Work in batches if needed. Finally, don't overdress the romaine; it should be lightly coated, not soggy. Taste as you go and adjust.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 160°F (71°C) on an instant-read thermometer inserted into the thickest part. The meat should be opaque and no longer pink, and the edges should be deeply caramelized and crispy.

The tortilla should be golden brown and crisp enough to hold up to the toppings. The romaine should be lightly dressed and cold, providing a fresh contrast to the hot chicken.

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