Chicken Parm Smashed Tacos Recipe
If you love chicken parmesan and tacos, why choose between them? These Chicken Parm Smashed Tacos combine the crispy, cheesy indulgence of a classic chicken parm with the handheld fun of a taco. They’re quick, easy, and packed with bold Italian-inspired flavors, making them perfect for a weeknight dinner or a fun gathering with friends.
Equipment
- 1 Large Skillet with lid
- Mixing bowl
Ingredients
- 250 g chicken mince
- 50 g breadcrumbs
- 1 egg
- 8 mini tortillas
- 60 g rocket
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper
- 50 g parmesan plus extra for topping
- 125 g mozzarella
- 1 tablespoon olive oil
- Squeeze 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
Instructions
- To make the tomato sauce heat 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 another minute. Stir in tomato purée, chopped tomatoes, oregano, sugar, salt, and pepper. Bring the sauce to a simmer and let it cook on low heat while you prepare the tacos.1 teaspoon oregano, 1 teaspoon olive oil, 1 onion, 400 g can chopped tomatoes, 1 teaspoon sugar, 1 tablespoon tomato puree, Salt and pepper, 2 cloves garlic
- In a bowl, mix chicken mince, grated parmesan, breadcrumbs, egg, garlic powder, oregano, Italian seasoning, salt, and pepper. Stir everything together until well combined.250 g chicken mince, 50 g breadcrumbs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon oregano
- Take a mini tortilla and spread about 1 tablespoon of the chicken mixture onto one side, spreading until there is a flat layer. Repeat with each tortilla and set aside.8 mini tortillas
- Heat olive oil in a large pan over medium high heat. Place 2-4 tortillas, depending on how many can fit, chicken-side down into the hot pan and press gently to adhere. Cook for 3-4 minutes until golden brown and crispy, then flip.1 tablespoon olive oil
- Spread a spoonful of the tomato sauce on top to make a thin layer, then add slices or grated mozzarella and a sprinkle of parmesan. Add a little water to create steam, around 1 tablespoon then cover the pan with a lid to let the cheese melt.50 g parmesan, 125 g mozzarella
- Remove from the pan and optionally keep warm in the oven while repeating with the remaining tortillas, adding more oil as needed. In a bowl, toss the rocket with olive oil and a squeeze of lemon juice then top each taco with a spoonful of the fresh rocket and an extra sprinkle of parmesan.60 g rocket, Salt and pepper, Squeeze lemon juice, 1 teaspoon olive oil
Video
Notes
For the best crispy texture, press the chicken firmly onto the tortilla to ensure full contact with the pan. Use a spatula or the bottom of a glass for even pressure. Let it cook undisturbed for 3-4 minutes before flipping for a golden-brown crust.
Make the tomato sauce in advance and store it in an airtight container for up to 5 days in the fridge. You can also mix the chicken filling ahead of time and refrigerate for up to 24 hours. This way, you can cook the tacos in minutes when ready!
Nutrition
Calories: 510kcalCarbohydrates: 43gProtein: 32gFat: 24g
Tried this recipe?Let us know how it was!