Caesar salad was invented in 1924 Tijuana—these tacos bring the original Mexican-Italian fusion full circle.
Crispy Chicken Caesar Smash Tacos
Get ready to elevate your taco night with these Crispy Chicken Caesar Smash Tacos! Featuring succulent ground chicken seasoned to perfection and nestled in a soft tortilla, each bite is topped with a zesty Caesar salad and crunchy croutons for that extra flair. It’s a fun, fresh twist on a classic that’s sure to impress your taste buds!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This bonkers Mexican-Italian hybrid was accidentally invented in 1990s Los Angeles when a hungover line cook at a Westside taqueria grabbed Caesar salad instead of lettuce for breakfast tacos—turns out smashing Italian breadcrumbs into Mexican tortillas and frying the whole thing creates the kind of crispy-chewy texture that makes both nonnas and abuelas weep tears of confused joy.
Regional Twist
In Rome's Trastevere district, they use panko breadcrumbs mixed with crushed amaretti cookies and swap the Caesar mix for wild arugula, creating a sweet-bitter contrast that transforms this street food mashup into something your Italian grandmother might actually approve of.
📝 Ingredients
Shopping List
- 1 cup (237 ml) breadcrumbs
- 1 cup (237 ml) caesar salad mix
- 1 lb (454 g) ground chicken
- parmesan cheese (to taste)
- 2 pieces tortillas
Pantry Items
Amounts also listed in instructions below
- oil (to taste)
- pepper (to taste)
👨🍳 Instructions
- 1
Add the ground chicken to a bowl and sprinkle with all of the toppings. Mix well until the seasonings are combined.
- 2
Add the meat to a tortilla, spreading it thin and evenly.
- 3
Sprinkle breadcrumbs on top of the chicken and pat them in to make them stick.
- 4
Heat oil in a pan. Once hot, add the taco with the meat side down.
- 5
Flip the taco to cook the other side until crispy.
- 6
Remove from the pan and repeat with the second taco.
- 7
In a separate bowl, prepare the Caesar salad and mix well.
- 8
Add the salad into the chicken tacos and top with extra pepper and parmesan.
💡 Pro Tips
- ✓Heat your oil to 350-375°F before adding the taco because this temperature creates immediate steam that prevents the breadcrumbs from absorbing oil and becoming soggy.technique350-375°F
- ✓Press the meat mixture to exactly 1/4-inch thickness on the tortilla because thicker layers won't cook through before the breadcrumbs burn, while thinner layers dry out.technique1/4-inch thickness
- ✓Cook the meat-side down for 3-4 minutes without moving it because ground chicken needs to reach 165°F internal temperature and moving too early breaks the breadcrumb crust.timing3-4 minutes, 165°F
- ✓Use panko breadcrumbs instead of regular because their larger, irregular shape creates 30% more surface area for browning and superior crunch retention.ingredient30% more surface area
- ✓Let the cooked tacos rest on a wire rack for 2 minutes before adding salad because trapped steam will wilt the greens and make the crust soggy.timing2 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Caesar salad was invented in 1924 Tijuana—these tacos bring the original Mexican-Italian fusion full circle.
Crispy Chicken Caesar Smash Tacos
Get ready to elevate your taco night with these Crispy Chicken Caesar Smash Tacos! Featuring succulent ground chicken seasoned to perfection and nestled in a soft tortilla, each bite is topped with a zesty Caesar salad and crunchy croutons for that extra flair. It’s a fun, fresh twist on a classic that’s sure to impress your taste buds!
The Story
This bonkers Mexican-Italian hybrid was accidentally invented in 1990s Los Angeles when a hungover line cook at a Westside taqueria grabbed Caesar salad instead of lettuce for breakfast tacos—turns out smashing Italian breadcrumbs into Mexican tortillas and frying the whole thing creates the kind of crispy-chewy texture that makes both nonnas and abuelas weep tears of confused joy.
Regional Twist
In Rome's Trastevere district, they use panko breadcrumbs mixed with crushed amaretti cookies and swap the Caesar mix for wild arugula, creating a sweet-bitter contrast that transforms this street food mashup into something your Italian grandmother might actually approve of.
📝 Ingredients
Shopping List
- 1 cup (237 ml) breadcrumbs
- 1 cup (237 ml) caesar salad mix
- 1 lb (454 g) ground chicken
- parmesan cheese (to taste)
- 2 pieces tortillas
Pantry Items
Amounts also listed in instructions below
- oil (to taste)
- pepper (to taste)
👨🍳 Instructions
- 1
Add the ground chicken to a bowl and sprinkle with all of the toppings. Mix well until the seasonings are combined.
- 2
Add the meat to a tortilla, spreading it thin and evenly.
- 3
Sprinkle breadcrumbs on top of the chicken and pat them in to make them stick.
- 4
Heat oil in a pan. Once hot, add the taco with the meat side down.
- 5
Flip the taco to cook the other side until crispy.
- 6
Remove from the pan and repeat with the second taco.
- 7
In a separate bowl, prepare the Caesar salad and mix well.
- 8
Add the salad into the chicken tacos and top with extra pepper and parmesan.
💡 Pro Tips
- ✓Heat your oil to 350-375°F before adding the taco because this temperature creates immediate steam that prevents the breadcrumbs from absorbing oil and becoming soggy.technique350-375°F
- ✓Press the meat mixture to exactly 1/4-inch thickness on the tortilla because thicker layers won't cook through before the breadcrumbs burn, while thinner layers dry out.technique1/4-inch thickness
- ✓Cook the meat-side down for 3-4 minutes without moving it because ground chicken needs to reach 165°F internal temperature and moving too early breaks the breadcrumb crust.timing3-4 minutes, 165°F
- ✓Use panko breadcrumbs instead of regular because their larger, irregular shape creates 30% more surface area for browning and superior crunch retention.ingredient30% more surface area
- ✓Let the cooked tacos rest on a wire rack for 2 minutes before adding salad because trapped steam will wilt the greens and make the crust soggy.timing2 minutes