Chicken Caesar Smash Tacos

Your favourite salad just got a crispy, cheesy, bacon-loaded taco makeover!

If you’ve been on the internet lately, you’ve probably seen smash tacos taking over your feeds everywhere – and for good reason. Picture this: juicy, seasoned minced (ground) chicken smashed straight onto a tortilla, seared until golden and crispy on one side, then flipped and topped with creamy caesar salad, crispy bacon and a crunchy toasted panko topping – caesar salad just got a crispy taco makeover.

I was curious how these would go and made my own version … then made them again … and again … until they officially became a family favourite. I’ve gone a little extra by adding the bacon and panko for some addictive crunch, and a quick homemade dressing – all totally worth it – but you can easily shortcut with store-bought dressing or skip the extras and they’ll still be delicious.

What I love most? These Chicken Caesar Smash Tacos are ridiculously family-friendly – everyone gets to pile on their toppings at the table. And because I know dinner often means feeding more than one hungry mouth, I’ve included tips in the recipe on how to batch cook them and keep them warm in the oven so you can serve the whole lot at once. It’s the kind of dinner that feels like a mini event – perfect for a Friday night when you’re tired, want to pour a glass of wine, and sit around the table laughing about the week with something really good to eat.

What else can I add to these Chicken Caesar Smash Tacos?

You can absolutely play around with the toppings while keeping the caesar vibe. Try:

• Sliced boiled eggs – Classic caesar touch.
• Avocado or cherry tomatoes – Fresh and creamy, perfect for balancing the salty bacon and parmesan.
• Extra crunch – Roasted chickpeas or croutons broken into chunks.
• More greens – Swap cos (romaine) lettuce for baby spinach or kale if that’s what you’ve got on hand.
• Anchovy fans – Mix a little into the dressing for that traditional caesar flavour hit.

What can I serve with Chicken Caesar Smash Tacos?

If you’d like to serve an even more filling meal, you could serve these tacos with fries, wedges, potato salad, a leafy green salad, Creamy Corn Salad, blackened chargrilled corn cobs or a bowl of The BEST Guacamole on the side.

How do I batch cook these and keep them warm?

Cook each taco as per the recipe and transfer to a baking tray. Keep them warm in a 140°C (275°F) (120°C/250°F fan-forced) oven while you finish the batch. They’ll hold nicely for 20–25 minutes without drying out.

Watch how to make Chicken Caesar Smash Tacos

If you enjoyed Chicken Caesar Smash Tacos, I think you’ll love:

Big Mac Tacos
Sticky Lime Honey Chicken Tacos
Crispy Fish Tacos
Mexican Pulled Pork Tacos
Taco Bowl

Chicken Caesar Smash Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

These Chicken Caesar Smash Tacos are everything you love about caesar salad – creamy dressing, crispy bacon, salty parmesan – wrapped up in a golden, cheesy tortilla. They’re fun to eat, super family-friendly, and a brilliant way to turn a weeknight into something that feels a little special.

• Total Time: 30–35 minutes
• Yield: 4 serves (2 tacos per person) 1x

Ingredients

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QUICK CAESAR DRESSING

• ⅔ cup (160 g) whole-egg mayonnaise (see note 1)
• 2 tbsp freshly grated parmesan
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• ½ tsp freshly minced garlic
• 1 tsp Worcestershire sauce
• ¼ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

CHICKEN SMASH TACOS

• 4 slices streaky bacon (about 200 g/7 oz in total), chopped
• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 8 small flour tortillas (15–20 cm/6–8 inch)
• Olive oil, if needed, for frying

CRISPY PANKO TOPPING

•     1 tsp olive oil
•     1 tbsp unsalted butter
•     ½ cup (30 g) panko breadcrumbs
•     ¼ tsp sea salt flakes
•     1 tbsp freshly grated parmesan

TOPPINGS

• 2 cups (120 g) shredded cos (romaine) lettuce
• ¼ cup (25 g) freshly grated parmesan

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Instructions

1. Make the dressing – In a small bowl, whisk together all the dressing ingredients. Set aside.
2. Cook the bacon – Heat a large non-stick frying pan over medium–high heat. Cook the bacon for 3–4 minutes until golden and crispy. Transfer to a plate lined with paper towel.
3. Toast the panko for the topping – In the same pan over medium–low heat (wipe out any excess grease if needed), heat the olive oil and butter. Add the panko and salt and stir continuously for 2–3 minutes until golden and crisp. Remove from the heat and stir through the parmesan. Set aside on a plate to cool.
4. Season the mince – In a large bowl, combine the chicken mince with the garlic powder, onion powder, paprika, salt and pepper. Divide the mixture into eight portions.
5. Assemble for smashing – Place a tortilla on a board and top with a portion of the chicken mince. Press down to spread the mince evenly to the edges of the tortilla. Repeat with the remaining chicken and tortillas.
6. Cook – Heat the same pan over medium–high heat. If the pan looks dry, add a little oil and remove the excess with a paper towel. Place the tortilla, chicken-side down, in the pan. Press down firmly with a spatula for 20–30 seconds, then cook for 2–3 minutes until golden and cooked through. Flip and cook the plain tortilla side for 30 seconds–1 minute (it will brown quickly). Repeat with the remaining tortillas. Keep warm in a 140°C (275°F) (120°C/250°F fan-forced) oven if needed.
7. Serve – Toss the lettuce with the caesar dressing. Top the tacos with the lettuce, crispy bacon, parmesan and a sprinkle of crispy panko. Serve immediately with extra grated parmesan.

Notes

Note 1 – The end result of the dressing will only be as good as the mayonnaise you choose. Make sure to use full-fat, whole-egg mayonnaise.

 

MAKE AHEAD

Caesar dressing – Make up to 3 days ahead. Store in an airtight container in the fridge.

Panko topping – Toast up to 3 days ahead. Store in an airtight container (room temperature is fine for 2 days, but in the fridge if longer).

Seasoned minced (ground) chicken – Mix and season a day ahead. Store, covered, in the fridge until ready to use.

Tortilla assembly – Best done just before cooking, otherwise the tortillas can become soggy.

LEFTOVERS

Cooked tacos – Best eaten fresh but can be stored in the fridge for up to 2 days. Reheat in a dry frying pan or in the oven at 200°C (400°F) (180°C/350°F fan-forced) to crisp up the tortilla.

Caesar dressing – Store in the fridge in an airtight container for up to 3 days.

Panko topping – Store in an airtight container at room temperature for up to 2 days or in the  fridge for up to 3 days.

Not suitable for freezing.

• Author: Nicole
• Prep Time: 15 minutes (includes making dressing, bacon, and panko)
• Cook Time: 15–20 minutes (cooking tacos in batches)
• Category: Chicken, Fakeaway, Kid-friendly
• Method: Pan-fry
• Cuisine: Modern Australian / Fakeaway