Can I cook the chicken separately then add it to the tortilla?

Yes if you prefer. But part of the fun of these tacos is "smashing" the chicken filling to the tortillas! It also helps prevent the ground chicken from falling out the back as you eat them.

Can I make these Smashed Chicken Caesar Tacos dairy free?

Yes! Just skip the parmesan cheese and sprinkle a little nutritional yeast on top like I use for this dairy free queso dip .

Chicken Caesar Smashed Tacos

Name: Chicken Caesar Smashed Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp tahini; 1 tbsp dijon mustard; 1 garlic clove, peeled; 2 tsp nutritional yeast; 1/4 tsp salt; 1/4 tsp pepper; 3–4 tbsp water (enough to make it smooth and creamy); 1 lb ground chicken; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp black pepper; 8–10 mini tortillas (about 4-inch); 2 cups romaine or green leaf lettuce, chopped; 1 cup kale, chopped; 1/2 cup parmesan, grated, plus more for topping

Description

These crispy Smashed Caesar Chicken Tacos loaded with a creamy tahini caesar dressing, chopped greens, and parmesan for a fun and easy meal ready in 30 minutes and loaded with 30 grams of protein per serving.

Ingredients

Units

For the Tahini Caesar Dressing:

3 tbsp olive oil
2 tbsp lemon juice
2 tbsp tahini
1 tbsp dijon mustard
1 garlic clove, peeled
2 tsp nutritional yeast
1/4 tsp salt
1/4 tsp pepper
3-4 tbsp water (enough to make it smooth and creamy)

For the Chicken:

1 lb ground chicken
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper

For the Tacos:

8-10 mini tortillas (about 4-inch)
2 cups romaine or green leaf lettuce, chopped
1 cup kale, chopped
1/2 cup parmesan, grated, plus more for topping

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Instructions

Make the dressing: Add the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, and pepper to a blender. Blend until smooth, adding water one tablespoon at a time if needed until the dressing is creamy and pourable. Set aside.
Season the chicken: In a bowl, combine the ground chicken with the salt, garlic powder, paprika, and black pepper. Mix well with a fork or by hand until evenly combined.
Smash and cook: Divide the seasoned chicken mixture evenly among the tortillas, spreading it in a thin, even layer across the entire surface. Heat a drizzle of oil in a large skillet over medium-high heat. Working in batches, place the tortillas chicken-side down and cook for 3–4 minutes until the chicken is cooked through and golden. Flip and cook for 30–60 seconds on the tortilla side then transfer to a plate.
Make the caesar salad filling: In a bowl, toss together the chopped lettuce, kale, and parmesan with enough dressing to coat. Reserve any extra dressing for drizzling.
Assemble: Spoon the caesar salad mixture into the centre of each smashed taco. Drizzle with extra dressing and a sprinkle of parmesan cheese if desired and serve immediately.

Notes

Spread the chicken thinly and evenly for the best results.
Don’t overfill the tacos or they’ll be difficult to fold in half.
Double the dressing to use on salads, bowls and wraps all week.
If feeding a crowd, keep the cooked taco bases warm in a low oven and let people top their own as they go.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 460
Fat: 20g
Carbohydrates: 34g
Fiber: 3.5g
Protein: 30g