Ingredients
Equipment
Method
Smash the chicken
- Season the ground chicken with salt, pepper, garlic powder, and Italian seasoning, then divide into 8 portions. Press each portion into a loose patty shape so it smashes evenly.
- Heat the olive oil in a cast iron skillet over high heat until shimmering. Lay one portion of chicken in the pan and immediately smash flat with a spatula.
- Cook for 3-4 minutes without moving until the edges are crispy and caramelized. Look for deep browning around the thin spots.
- Flip the patty and cook for 2 more minutes, until cooked through to 165°F. Continue until each portion is fully cooked and browned.
Char and prep toppings
- Char the corn tortillas directly over a gas flame or in a dry skillet until slightly blistered. Keep them warm as you work so they stay pliable.
- Toss the romaine lettuce with Caesar dressing until evenly coated. The lettuce should look glossy but not swimming.
Assemble the tacos
- Assemble tacos with a smashed chicken patty on each tortilla. Place the patty centered so the toppings stay put.
- Top each taco with Caesar-dressed romaine, then finish with shaved Parmesan. Squeeze fresh lemon over the top right before eating.
Notes
Pro tip: smash firmly on contact so the chicken cooks thin and crisps at the edges—avoid pressing too often after the first contact. Store leftover smashed chicken and romaine dressing separately in the fridge up to 3 days; reheat chicken in a hot skillet for best crisping and re-toss romaine right before serving. Freezing isn’t recommended for the lettuce, but cooked chicken can be frozen up to 2 months. For a lighter option, use low-fat Caesar dressing and reduce Parmesan slightly.