Ingredients
QUICK CAESAR DRESSING
- ⅔ cup (160 g) whole-egg mayonnaise (see note 1)
- 2 tbsp freshly grated parmesan
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ tsp freshly minced garlic
- 1 tsp Worcestershire sauce
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
CHICKEN SMASH TACOS
- 4 slices streaky bacon (about 200 g/7 oz in total), chopped
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 8 small flour tortillas (15–20 cm/6–8 inch)
CRISPY PANKO TOPPING
- 1 tsp olive oil
- 1 tbsp unsalted butter
- ½ cup (30 g) panko breadcrumbs
- ¼ tsp sea salt flakes
- 1 tbsp freshly grated parmesan
TOPPINGS
- 2 cups (120 g) shredded cos (romaine) lettuce
- ¼ cup (25 g) freshly grated parmesan
Instructions
- Make the dressing – In a small bowl, whisk together all the dressing ingredients. Set aside.
- Cook the bacon – Heat a large non-stick frying pan over medium–high heat. Cook the bacon for 3–4 minutes until golden and crispy. Transfer to a plate lined with paper towel.
- Toast the panko for the topping – In the same pan over medium–low heat (wipe out any excess grease if needed), heat the olive oil and butter. Add the panko and salt and stir continuously for 2–3 minutes until golden and crisp. Remove from the heat and stir through the parmesan. Set aside on a plate to cool.
- Season the mince – In a large bowl, combine the chicken mince with the garlic powder, onion powder, paprika, salt and pepper. Divide the mixture into eight portions.
- Assemble for smashing – Place a tortilla on a board and top with a portion of the chicken mince. Press down to spread the mince evenly to the edges of the tortilla. Repeat with the remaining chicken and tortillas.
- Cook – Heat the same pan over medium–high heat. Place the tortilla, chicken-side down, in the pan. Press down firmly with a spatula for 20–30 seconds, then cook for 2–3 minutes until golden and cooked through. Flip and cook the plain tortilla side for 30 seconds–1 minute (it will brown quickly). Repeat with the remaining tortillas. Keep warm in a 140°C (275°F) (120°C/250°F fan-forced) oven if needed.
- Serve – Toss the lettuce with the caesar dressing. Top the tacos with the lettuce, crispy bacon, parmesan and a sprinkle of crispy panko. Serve immediately with extra grated parmesan.
Notes
Note 1 – The end result of the dressing will only be as good as the mayonnaise you choose. Make sure to use full-fat, whole-egg mayonnaise.
MAKE AHEAD
Caesar dressing – Make up to 3 days ahead. Store in an airtight container in the fridge.
Panko topping – Toast up to 3 days ahead. Store in an airtight container (room temperature is fine for 2 days, but in the fridge if longer).
Seasoned minced (ground) chicken – Mix and season a day ahead. Store, covered, in the fridge until ready to use.
Tortilla assembly – Best done just before cooking, otherwise the tortillas can become soggy.
LEFTOVERS
Cooked tacos – Best eaten fresh but can be stored in the fridge for up to 2 days. Reheat in a dry frying pan or in the oven at 200°C (400°F) (180°C/350°F fan-forced) to crisp up the tortilla.
Caesar dressing – Store in the fridge in an airtight container for up to 3 days.
Panko topping – Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days.
Not suitable for freezing.
- Prep Time: 15 minutes (includes making dressing, bacon, and panko)
- Cook Time: 15–20 minutes (cooking tacos in batches)
- Category: Chicken, Fakeaway, Kid-friendly
- Method: Pan-fry
- Cuisine: Modern Australian / Fakeaway