Chicken Parm Smash Tacos
- Prep
- 15 min
- Cook
- 10 min
- Difficulty
- Medium
Everything you love about chicken Parmesan in taco form. Seasoned ground chicken is smashed onto tortillas, coated in a crispy Parmesan and panko crust, then topped with melty mozzarella, vodka sauce, ricotta, pesto, and a final sprinkle of Parmesan.
Ingredients
- 1 lb ground chicken
- 1 tsp all-purpose seasoning
- 1 tsp Tuscan herb seasoning
- 4 taco-size flour tortillas
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan, plus more for serving
- 2 to 3 Tbsp high-heat cooking oil
- 4 oz fresh mozzarella, sliced
- ½ cup vodka sauce
- ½ cup ricotta cheese
- 2 to 3 Tbsp prepared pesto
Directions
- Preheat your Blackstone over low heat for 5 to 10 minutes.
- In a bowl, combine the ground chicken with the all-purpose seasoning and Tuscan herb seasoning until evenly mixed.
- In a shallow dish, stir together the panko breadcrumbs and grated Parmesan.
- Spread an even, thin layer of the seasoned chicken over one side of each tortilla, covering it from edge to edge.
- Press the chicken side of each tortilla into the Parmesan and panko mixture until well coated.
- Lightly oil the griddle and place the tortillas chicken-side down. Press gently with a spatula and cook for about 3 minutes, or until the crust is golden and the chicken begins to cook through. Add a little extra oil around the edges if you prefer an even crispier crust.
- Flip each taco so the tortilla is on the griddle.
- Top the chicken with sliced fresh mozzarella, then spoon the vodka sauce over the cheese.
- Cover with a melting dome and cook for about 1 minute, or until the cheese is melted and the chicken reaches an internal temperature of 165°F.
- Remove from the griddle and top with dollops of ricotta, a drizzle of pesto, and an extra sprinkle of grated Parmesan.
- Fold the tacos and serve immediately.