Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Keep the salad and sauce separate if you can, and crisp the chickpeas again in a hot oven before serving.

Is ground chicken the only option?

No. You can use ground turkey for similar texture. If you prefer shredded chicken, cook it slow in a crock pot, then mix with the sauce. Adjust salt and lemon if you change proteins.

How do I keep quesadillas or tortillas from getting soggy?

Thinly spread the chicken and keep the salad off until the last moment. Warm the tortillas just before assembly. If storing, layer tortillas with baking paper so they do not stick.

Can I make this gluten-free?

Yes. Use corn tortillas or certified gluten-free mini tortillas. Watch your miso and fish sauce labels, as some contain wheat. Choose gluten-free alternatives where needed.

Will the Caesar sauce split?

If you use an emulsion like aioli or mayo and add acidic ingredients slowly, the sauce will stay smooth. If it looks loose, a small spoonful of mustard can help it come back together.

Speedy Smash Chicken Caesar Tacos

Name: Speedy Smash Chicken Caesar Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 14 oz can of chickpeas, drained; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 4 slices of streaky bacon; 1 Romaine lettuce, shredded; 3 scallions, finely sliced; 1/2 cup aioli or mayo; 1/4 cup grated parmesan cheese (plus extra to serve); 1 teaspoon fish sauce; 1 teaspoon Dijon mustard; 1 teaspoon white miso paste; Black pepper to taste; 1 lb ground chicken; Zest of 1 lemon; 1 tablespoon lemon juice; 3 garlic cloves, crushed; 1 teaspoon salt; 2 teaspoons dried thyme; Handful of chives, finely chopped (plus more to serve); 12 mini tortillas

Description

Quick and comforting tacos featuring smashed chicken, roasted chickpeas, and Caesar-style sauce, perfect for family gatherings.

Ingredients

Scale

14 oz can of chickpeas, drained
1 tablespoon olive oil
1 teaspoon smoked paprika
4 slices of streaky bacon
1 Romaine lettuce, shredded
3 scallions, finely sliced
1/2 cup aioli or mayo
1/4 cup grated parmesan cheese (plus extra to serve)
1 teaspoon fish sauce
1 teaspoon Dijon mustard
1 teaspoon white miso paste
Black pepper to taste
1 lb ground chicken
Zest of 1 lemon
1 tablespoon lemon juice
3 garlic cloves, crushed
1 teaspoon salt
2 teaspoons dried thyme
Handful of chives, finely chopped (plus more to serve)
12 mini tortillas

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 430F/220C. Line a baking tray with baking paper. In a bowl, mix chickpeas with olive oil, smoked paprika, and salt; coat evenly. Roast for 15 minutes until golden and crispy. Remove and set aside.
Cook bacon over high heat until crispy (about 5 minutes). Remove and let cool on paper towels. Crumble the cool bacon into bite-size pieces.
In a bowl, combine aioli, parmesan, fish sauce, Dijon mustard, white miso paste, and black pepper; mix well until smooth.
Toss chopped Romaine, half the crispy chickpeas, bacon, scallions, and half of the Caesar sauce; mix gently.
In a mixing bowl, combine ground chicken with lemon zest, lemon juice, garlic, salt, thyme, and chives. Mix until evenly combined.
Spread a heaped spoonful of chicken mixture onto each tortilla and press to an even thickness.
Heat a frying pan over high heat with a drizzle of olive oil. Place seasoned tortillas chicken-side down; press with a fish slice. Cook for 4 minutes, flip, and cook for another minute.
Top each taco with reserved Caesar sauce, salad mixture, extra parmesan, chives, and crispy chickpeas.
Serve hot and enjoy.

Notes

Use real butter for best flavor. Adjust seasoning based on taste, especially in the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting and Searing
Cuisine: Southern

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg