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. If the pan looks dry, add a little oil and remove the excess with a paper towel. 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.