Make this recipe your own with these Chicken Caesar Tacos. They are the ultimate flexible meal. Whether you’re swapping arugula for kale or romaine, adding a kick with jalapeños, or tossing in charred corn, this dish is your canvas. It’s perfect for a quick dinner, or you can prep the components in advance for easy assembly later.
Yield 12 small tacos
Ingredients
- 12-pack mini flour tortillas
- 454g ground chicken
- 2 tsp salt
- ¼ tsp pepper
- ¾ tsp paprika
- 1 tsp garlic powder
- 1 tbsp onion flakes
- 1 tsp chilli powder
- 1 cup panko breadcrumbs
- 2 cups arugula
- 1/3 cup celery, small diced
- 2-3 tbsp Caesar dressing
- Parmesan cheese for garnish
- 1 thinly sliced radish for garnish
- Avocado or neutral oil for cooking
Directions
- In a bowl, combine ground chicken, salt, pepper, paprika, garlic powder, onion flakes, chilli powder, and panko crumbs. Mix until well combined.
- Once mixed, spread and press about 2-3 tbsp onto each tortilla, ensuring the spread reaches the edges of the tortilla
- Using a non-stick flat top or skillet on medium heat, cook the tortillas with the chicken side facing down for 3-4 minutes, then flip and cook until the tortilla is a nice golden brown. Set aside.
- In another bowl, combine arugula, celery, and Caesar dressing.
- Top each taco with the arugula mixture, adding parmesan and sliced radishes for garnish.
*Feel free to make things easier in many of the steps of this recipe by throwing on a pair of disposable gloves and using your hands to mix, shape, and press the chicken mixture.
*Try swapping out or adding ingredients. I used arugula; you could also use crisp iceberg lettuce or add microgreens for extra flavour.
*Think of textures. I love the addition of celery in the salad mixture to add a crisp, crunchy, and refreshing component. Jalapenos, dates, and crispy tortillas are also great additions to add spicy, sweet, or textural elements.
