Crispy Panko Chicken Caesar Smashed Taco
Serves 10
Directions
- 1Divide the minced chicken into ten equal portions. Spread a thin, even layer of chicken over one side of each tortilla, all the way to the edges, then sprinkle with salt, black pepper, and garlic powder.
- 2Add panko breadcrumbs to a bowl and coat the meat side of the prepared tortillas with the breadcrumbs.
- 3Heat a skillet over medium heat with a small amount of oil. Place the tortillas, meat side down, in the skillet and cook over medium-low heat for 2-3 minutes or until cooked through, then flip and cook the other side until crispy and golden.
- 4In a bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, salt, black pepper, and grated Parmesan cheese until smooth and creamy.
- 5Top each cooked taco with diced romaine lettuce, shaved or shredded Parmesan cheese, toasted panko breadcrumbs, and drizzle with the prepared Caesar dressing.
Ingredients
- 1 lbs minced chicken
- 10 whole mini tortilla
- salt (optional)
- black pepper (optional)
- 1 tsp garlic powder
- oil
- 1 cup mayonnaise
- 2 tsp dijon mustard
- 1 tbsp olive oil
- 1 tsp worcestershire sauce
- 2 tsp lemon juice
- 2-3 clove garlic, minced
- 1 tsp black pepper
- 1/4 tbsp parmesan cheese, grated
- 1/2 cup panko bread crumbs
- 1 large romaine lettuce, diced
- 1/3 cup parmesan cheese, shredded or shaved
Equipment
bowlskillet
