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Chicken Parm Smashed Tacos Recipe

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★★★★

3.9 from 31 reviews

These Chicken Parm Smashed Tacos merge the crispy, cheesy delight of chicken parmesan with the fun and convenience of mini tacos. Featuring seasoned chicken mince pressed onto tortillas, topped with a rich tomato sauce and melted mozzarella and parmesan, they provide a satisfying blend of Italian and Mexican flavors. Quick to prepare and perfect for a weeknight meal or casual get-together.

Ingredients

Scale

For the Chicken Tacos

  • 250 g chicken mince
  • 50 g breadcrumbs
  • 1 egg
  • 8 mini tortillas
  • 60 g rocket (arugula)
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 50 g grated parmesan, plus extra for topping
  • 125 g mozzarella, sliced or grated
  • 1 tablespoon olive oil
  • Squeeze of lemon juice

For the Tomato Sauce

  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 400 g can chopped tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 tablespoon tomato puree
  • Salt and pepper to taste

Instructions

  1. Prepare the Tomato Sauce: Heat 1 teaspoon olive oil in a pan over medium heat. Sauté the diced onion for about 5 minutes until soft and translucent, then add the minced garlic and cook for an additional minute. Stir in the tomato puree, chopped tomatoes, oregano, sugar, salt, and pepper. Bring the sauce to a simmer and let it gently cook on low heat while preparing the tacos.
  2. Combine Chicken Mixture: In a mixing bowl, thoroughly mix the chicken mince, grated parmesan, breadcrumbs, egg, garlic powder, oregano, Italian seasoning, salt, and pepper until well incorporated.
  3. Assemble the Tacos: Take a mini tortilla and spread approximately 1 tablespoon of the chicken mixture onto one side, flattening it evenly. Repeat for all tortillas and set them aside.
  4. Cook the Chicken Layer: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place 2 to 4 tortillas chicken-side down into the pan, gently pressing them to ensure full contact with the surface. Cook undisturbed for 3-4 minutes until the chicken side is golden brown and crispy, then carefully flip each tortilla.
  5. Add Sauce and Cheese: Once flipped, spread a thin layer of the prepared tomato sauce on top of the chicken. Add slices or grated mozzarella and sprinkle parmesan over each. Pour about 1 tablespoon of water into the pan to create steam, then cover with a lid to allow the cheese to melt evenly.
  6. Finish and Serve: Remove the tacos from the skillet and keep warm in the oven if desired while repeating the process with remaining tortillas, adding more oil as needed. Toss rocket leaves with 1 teaspoon olive oil and a squeeze of lemon juice. Top each taco with the dressed rocket and a final sprinkle of parmesan before serving.

Notes

  • Press the chicken mixture firmly onto the tortilla using a spatula or the bottom of a glass for the crispiest result and even cooking.
  • Cook the chicken side undisturbed for 3-4 minutes to achieve a golden-brown crust before flipping.
  • The tomato sauce can be prepared ahead and stored in an airtight container in the refrigerator for up to 5 days.
  • You may also mix the chicken filling in advance and refrigerate for up to 24 hours to save time when cooking.

Keywords: Chicken Parm Smashed Tacos, chicken parmesan tacos, Italian Mexican fusion, crispy chicken tacos, cheesy tacos, weeknight dinner, easy taco recipe

Find it online: https://epicrecipebox.com/chicken-parm-smashed-tacos-recipe/