Print

Crispy Chicken Caesar Tacos with Caramelized Ground Chicken and Toasted Panko Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

These crispy chicken Caesar tacos offer a delicious handheld twist on the classic Caesar salad. Ground chicken seasoned and mixed with Parmesan is spread thinly and cooked to caramelized perfection on a crisped tortilla, then topped with creamy Caesar-dressed romaine lettuce and crunchy toasted panko breadcrumbs for added texture and flavor.

Ingredients

Chicken Mixture

  • 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

Breading and Cooking

  • 3/4 cup seasoned panko breadcrumbs
  • 2 tablespoons olive oil

Tacos and Toppings

  • Thin flour tortillas (do not buy thick ones)
  • 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 Chicken Mixture: In a bowl, thoroughly combine the ground chicken, finely grated Parmesan cheese, paprika, black pepper, celery salt, dried parsley, and onion powder until evenly mixed. Set aside for flavor melding.
  2. Toast Panko Breadcrumbs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned panko breadcrumbs and stir frequently to toast them evenly without burning. Once toasted golden and fragrant, remove from pan and set aside.
  3. Spread Chicken on Tortillas: Lay out 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 the entire surface edge to edge. Repeat this process with all tortillas.
  4. Cook Chicken Side: Add the remaining 1 tablespoon of olive oil to the skillet and heat until very hot but not smoking. Working in batches, place each tortilla chicken-side down onto the skillet. Cook for 1 to 2 minutes, allowing the chicken to fully cook and caramelize beautifully.
  5. Crisp Tortilla Side: Flip each tortilla carefully and cook the plain tortilla side for about 1 minute, until it becomes lightly crisp. Continue until all the tacos are nicely fried and crisp on one side.
  6. Dress Romaine Lettuce: In a large bowl, toss the thinly sliced romaine lettuce with Caesar dressing, a sprinkle of cracked black pepper, and freshly grated Parmesan to coat evenly.
  7. Assemble Tacos: To each crispy chicken-fried tortilla, add a generous handful of the dressed romaine lettuce and sprinkle with the toasted panko breadcrumbs for a satisfying crunch.
  8. Serve: Serve the crispy chicken Caesar tacos immediately while warm and crunchy for the best texture and flavor experience.

Notes

  • Use thin flour tortillas for optimal crispiness; thick tortillas will not crisp up well.
  • Adjust spices such as paprika, celery salt, and black pepper to taste for a more personalized flavor.
  • For added flavor, sprinkle extra fresh Parmesan and cracked black pepper on top before serving.
  • Make sure not to overcrowd the skillet when cooking tortillas to ensure even caramelization.
  • Store any leftover chicken mixture uncooked in the refrigerator and use within 1-2 days for best freshness.

Find it online: https://lauracooks.com/crispy-chicken-caesar-tacos-with-caramelized-ground-chicken-and-toasted-panko-recipe/