Speedy Smash Chicken Caesar Tacos (Printer-Friendly Version)

# What You'll Need:

→ For the Salad Topping

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

→ For the Caesar Sauce

07 - ½ cup aioli or mayo
08 - ¼ 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 - 1 lb (500 g) 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 drained chickpeas to the tray, pour over olive oil, salt, and smoked paprika. Mix to coat, then bake for 15 minutes until golden and crispy. Set aside.
02 - Add chopped streaky bacon to a frying pan over high heat. Cook until crispy, about 5 minutes. Remove and set aside.
03 - In a small bowl, mix aioli, grated parmesan, fish sauce, Dijon mustard, white miso paste, and black pepper until well combined.
04 - In a mixing bowl, combine shredded Romaine, half the crispy chickpeas, crispy bacon, sliced scallions, and half the Caesar dressing. Toss well.
05 - In a bowl, combine ground chicken, lemon zest, lemon juice, crushed garlic, salt, dried thyme, chopped chives, and black pepper. Mix until evenly seasoned.
06 - Spread a heaped spoonful of the chicken mixture onto each mini tortilla, spreading it into a thin, even layer.
07 - Heat a large frying pan over high heat with a drizzle of olive oil. Place a topped tortilla, chicken side down, into the pan. Press firmly with a spatula and cook for 4 minutes. Flip and cook for 1 more minute. Repeat for remaining tacos.
08 - Spread reserved Caesar sauce on each taco, top with salad, extra parmesan, chives, crispy chickpeas, and a dollop of Caesar sauce. Serve immediately.

# Cook's Notes:

01 - STORAGE INSTRUCTIONS: Leftovers keep for 3-4 days in the fridge. Reheat on the stovetop to crisp up the tortillas.
02 - PREP AHEAD: Prepare elements in advance. Chicken mixture keeps for 3 days in the fridge. Assemble tacos just before cooking.
03 - SERVING SUGGESTIONS: Serve with extra Caesar salad, crispy oven fries, or garlic butter potatoes.

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