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Crispy Chicken Caesar Salad Tacos Recipe

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4.3 from 12 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings

Description

These Crispy Chicken Caesar Salad Tacos put a fun, handheld twist on the classic Caesar salad. Ground chicken seasoned with Parmesan and spices is spread thinly onto flour tortillas, then cooked in a skillet until caramelized and crispy. Topped with crisp romaine lettuce tossed in creamy Caesar dressing and crunchy toasted panko breadcrumbs, they deliver a delicious combination of savory flavors and satisfying textures perfect for a casual meal.

Ingredients

For the Chicken Tacos

  • 1 pound ground chicken
  • 1 cup finely grated Parmesan cheese
  • 2 teaspoons paprika (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 1 teaspoon celery salt (or to taste)
  • 2 to 3 teaspoons dried parsley
  • 2 teaspoons onion powder
  • 3/4 cup seasoned panko breadcrumbs
  • 2 tablespoons olive oil
  • Thin flour tortillas (do not buy thick ones)

For the Salad and Toppings

  • 2 heads romaine lettuce, sliced into thin ribbons
  • Caesar dressing (homemade or store-bought)
  • Optional: cracked black pepper and extra freshly grated Parmesan for serving

Instructions

  1. Prepare the Chicken Mixture: In a bowl, combine the ground chicken, finely grated Parmesan, paprika, black pepper, celery salt, dried parsley, and onion powder. Mix thoroughly until well incorporated, then set aside.
  2. Toast the Panko Breadcrumbs: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the seasoned panko breadcrumbs and toast them, stirring often to prevent burning, until golden and crisp. Remove from the skillet and set aside.
  3. Spread Chicken on Tortillas: Take the thin flour tortillas and spread a very thin layer (about 1/4 inch or less) of the chicken mixture evenly across each tortilla, covering from edge to edge. Repeat with all tortillas.
  4. Heat Oil for Cooking: Add the remaining tablespoon of olive oil to the skillet and heat over medium-high until very hot but not smoking.
  5. Cook Chicken Side Down: Working in batches, place each tortilla chicken side down into the hot skillet. Cook for 1 to 2 minutes until the chicken layer is fully cooked and caramelized with a golden crust.
  6. Crisp the Tortilla Side: Flip each tortilla and cook the plain tortilla side for about 1 minute until lightly crisp. Repeat with all tacos.
  7. Toss the Romaine: In a bowl, toss the sliced romaine lettuce with Caesar dressing, cracked black pepper, and freshly grated Parmesan cheese to taste.
  8. Assemble the Tacos: Top each crispy chicken tortilla with a handful of the dressed romaine, then sprinkle with the toasted panko breadcrumbs for a crunchy finish.
  9. Serve Immediately: Serve the tacos while warm and crunchy for the best texture and flavor experience.

Notes

  • Use thin flour tortillas; thicker ones won’t cook as evenly or crisp up properly.
  • Adjust seasoning to taste, especially the paprika, celery salt, and black pepper.
  • You can substitute ground turkey for chicken if preferred.
  • For an even crispier texture, warm the tortillas slightly before spreading the chicken mixture.
  • Store leftover toasted panko in an airtight container to maintain crunchiness.
  • These tacos are best enjoyed immediately but can be kept warm in a low oven for a short time.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://saraflavors.com/crispy-chicken-caesar-salad-tacos-recipe/