Chicken Caesar Tacos (Printer-Friendly Version)

# What You'll Need:

→ For the Salad Topping

01 - 14oz/400g can of chickpeas, drained
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 4 slices of streaky bacon
05 - 1 Romaine lettuce, shredded
06 - 3 scallions (spring onions), finely sliced

→ For the Caesar Sauce

07 - 1/2 cup aioli or mayo
08 - 1/4 cup grated parmesan cheese (plus extra to serve)
09 - 1 teaspoon fish sauce
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon white miso paste
12 - Black pepper

→ For the Tacos

13 - 1lb/500g ground chicken
14 - Zest of 1 lemon
15 - 1 tablespoon lemon juice
16 - 3 garlic cloves, crushed
17 - 1 teaspoon salt
18 - 2 teaspoons dried thyme
19 - Handful of chives, finely chopped (plus more to serve)
20 - Black pepper
21 - 12 mini tortillas

# Let's Cook!:

01 - Heat your oven to 430°F/220°C fan and line an oven tray with baking paper. Add your drained chickpeas to the lined tray, then pour over 1 tablespoon of olive oil, a pinch of salt, and 1 teaspoon of smoked paprika. Mix to coat the chickpeas, then pop into the oven for 15 minutes, or until they’re golden and crispy on the outside. Remove from the oven and set aside.
02 - Add the chopped streaky bacon to a frying pan set over high heat, and cook until super crispy, about 5 minutes. Remove from the heat and set aside.
03 - Add 1/2 cup of aioli, 1/4 cup grated parmesan, 1 teaspoon of fish sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of white miso paste, and a very good grind of black pepper to a small bowl. Mix well to combine into a cohesive sauce.
04 - Add the shredded Romaine, half the crispy chickpeas, crispy bacon, sliced scallions, and half of the Caesar dressing to a mixing bowl. Toss to combine.
05 - Add the ground chicken, lemon zest and juice, crushed garlic, 1 teaspoon of salt, 2 teaspoons of dried thyme, and a handful of chopped chives to a mixing bowl. Combine well, so that the seasoning is evenly dispersed throughout the chicken.
06 - Spread a heaped spoonful of the chicken mix onto each mini tortilla, and spread it into a thin, even layer.
07 - Set a large frying pan or skillet over high heat and add a drizzle of olive oil. Place a topped tortilla, chicken side down, into the pan. Use a fish slice (or similar) to press the tortilla firmly into the pan. Cook for four minutes, then flip and cook for another minute on the other side. PRO TIP: Depending on the size of your pan, you should be able to cook several tacos at once.
08 - Spread a little of the reserved Caesar sauce on top of each taco, then top with the salad. Finish with the extra grated parmesan, chives, crispy chickpeas, and an extra dollop of Caesar sauce, then enjoy.

# Cook's Notes:

01 - STORAGE INSTRUCTIONS: Any leftovers will keep for 3-4 days, stored in the fridge. They will be soft after storing them in this way, but they’ll still be delicious. You can crisp up the bottom of the tacos on the stovetop for a few minutes if you like!
02 - PREP AHEAD: You can prepare the individual elements in advance, then just top and cook the tacos when you’re ready. The chicken mixture will keep for 3 days in the fridge. If you make the salad topping ahead of time, don’t mix the dressing through until you’re ready to serve, just to keep it nice and crunchy. You can top the tacos with the chicken 24 hours in advance, then store them in the fridge if you like. If you do, make sure you separate the tacos with parchment paper so they don’t stick.
03 - SERVING SUGGESTIONS: I like to serve the tacos with more of the Caesar salad on the side (and definitely the extra Caesar sauce for dipping!) You could also pair them with crispy oven fries, loaded potato wedges, crispy skin-on roast potatoes, or garlic butter potatoes.

Back to Recipe