Caesar Salad Smash Tacos

If you have tried my Bahn Mi Smash Tacos, then you know how amazing the viral smash taco trend can be. It’s a taco but it’s a different flavor profile than your usual Latino cuisine. I will admit I tried the In’N’Out smash taco recipes going around online awhile back that required you to make a version of the special sauce and mash ground beef and cheddar cheese. But that one was weird. If you are craving a burger, make a burger. Or a smash burger with a real bun. No need to make a silly taco version.

But Caesar Salad Smash Tacos? Now that is a good idea. It’s kind of like a salad wrap but with an added layer of warm cooked chicken wrapped closely to the tortilla. I loved Caesar salad wraps growing up, but since going gluten free, wraps are hard to come by, and usually dry. This provides the same experience – if not better – since you don’t have to wrestle with a tortilla to get it into shape. You simply mash the ground chicken in a thin, even layer onto a tortilla, cook it in a hot pan, then load it up with salad on top and enjoy.

It’s a really fun break from the usual salad fare and turns the entire meal into an experience. A very easy experience at that. Give this one a try… and don’t forget to use Yoshii’s famous caesar salad dressing. It continues to be the crowd-pleasing dressing many of my friends request I make when coming over!

INGREDIENTS

2 lb. ground chicken

2-3 bunches romaine

2 avocados

Yoshii’s famous caesar dressing

10 tortillas

1 cup shaved parmesan

2 tbsp. Italian seasoning

Salt & pepper

Optional: dash of your favorite hot sauce

Yoshii’s Caesar Dressing

1 lemon

¼ cup parmesan

¼ cup dijon mustard

3 tbsp. olive oil

1 tsp. anchovy paste

1 tsp. worcester sauce

1 tbsp. hot sauce of choice (my choice: Frank’s Original Hot)

salt & pepper

Serving Size: 4-6

INSTRUCTIONS

In a smaller bowl, whisk together the caesar dressing.
Wash and chop the romaine.
Toss the romaine and caesar dressing. Set aside for assembly.
In a large bowl, mix the ground chicken with salt, pepper, and italian seasoning.
Heat a large skillet with a dash of olive oil.
Divide the ground chicken into 10 portions. Scoop a portion into the middle of a tortilla. Using your hands, gently press the chicken onto the tortilla, covering the tortilla in a thin, even layer.
Place the tortilla, meat side down on the hot skillet and cook for 3-4 minutes or until fully cooked through. Flip the taco and cook on the side for another few minutes until the tortilla crisps. *At this point, I also like to sprinkle a dash of hot sauce on top of the chicken for added flavor.
Once all the tacos are cooked, top with a large scoop of caesar salad, sliced avocado, and additional parmesan. Enjoy!