Chicken Caesar Tacos
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Medium
Everything you love about a classic Caesar salad wrapped into a taco. Crispy bacon, seasoned chicken, crunchy romaine, Parmesan, and Caesar dressing come together for a fresh, flavorful meal with plenty of texture.
Ingredients
- 500 g chicken mince
- 4 corn tortillas
- 4 slices streaky bacon
- 2 tbsp Mediterranean seasoning (or a blend of paprika, oregano, garlic powder, and onion powder)
- 2 cups shredded romaine lettuce
- ¼ cup Caesar dressing
- ½ lemon, juiced
- ¼ cup grated Parmesan cheese
- ½ cup paprika crisps, lightly crushed (or croutons)
- 4 anchovy fillets, chopped (optional)
- 2 tbsp cooking oil
Directions
- Preheat your Blackstone to medium-high heat and lightly coat the griddle with the cooking oil.
- Cook the bacon until crispy. Remove it from the griddle, reserving a little of the rendered bacon fat for cooking the chicken.
- Season the chicken mince with the Mediterranean seasoning and divide it into four equal portions.
- Spread each portion into a thin, even layer over one side of a corn tortilla, making sure the chicken reaches all the way to the edges.
- Place the tortillas chicken-side down onto the griddle in the reserved bacon fat. Press gently so the chicken spreads slightly wider than the tortilla, then cook for 4–5 minutes until browned and fully cooked.
- While the tacos cook, combine the shredded romaine, Caesar dressing, lemon juice, Parmesan cheese, chopped bacon, and crushed paprika crisps in a bowl. Add the chopped anchovies, if using, and toss until evenly coated.
- Flip the tortillas. Add a small splash of water to the griddle and cover with a melting dome or cloche for 1–2 minutes to warm the tortillas without making them crisp.
- Transfer the tacos to a serving platter or taco rack and fill each with the Caesar salad mixture.
- Finish with extra Caesar dressing, additional crushed crisps, or more Parmesan, if desired.
- Serve immediately while the chicken is hot and the salad is crisp.