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Chicken Parm Smash Tacos Recipe

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4 from 12 reviews

Chicken Parm Smash Tacos are a delicious fusion of Italian and Mexican flavors. Ground chicken patties mixed with parmesan, garlic, and mayo are smashed thin and cooked on a griddle, topped with marinara sauce and melted fresh mozzarella, then served on toasted street taco tortillas with a fresh arugula and basil salad and crunchy croutons. Quick to make and packed with savory, cheesy, and fresh herbaceous notes, these tacos provide a unique and satisfying meal perfect for a casual dinner or gathering.

Ingredients

Chicken Parmesan Burgers:

  • 1 pound ground chicken
  • 1/4 cup white onion, shredded & moisture squeezed out
  • 3 tablespoons parmesan cheese, shredded
  • 2 tablespoons cold butter, shredded
  • 2 tablespoons mayonnaise
  • 2 teaspoons garlic, minced
  • Kosher salt and ground black pepper, lightly sprinkle on patties when cooking

Other Ingredients:

  • 6 street taco tortillas
  • 1/4 cup marinara sauce or pizza sauce
  • 12 thin-sliced fresh mozzarella cheese, patted dry
  • 3 cups baby arugula, roughly chopped
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and ground black pepper
  • 1 tablespoon butter, substitute plant-based butter if dairy-free
  • 1/2 cup croutons, crushed
  • Parchment paper squares
  • Burger press

Instructions

  1. Mix Burgers: In a large bowl, combine ground chicken, shredded onion (moisture squeezed out), parmesan, shredded cold butter, mayonnaise, and minced garlic. Mix well until fully combined. Divide the mixture into 6 equal-sized balls and place them on a plate. Freeze for 15-30 minutes to make them less sticky and easier to smash.
  2. Mix Basil Arugula Salad: In a separate bowl, toss together the chopped baby arugula, chopped basil leaves, extra virgin olive oil, and season lightly with salt and ground black pepper. Set aside for serving.
  3. Prep Other Ingredients: Arrange all remaining ingredients including tortillas, marinara sauce, mozzarella slices, butter, crushed croutons, salt, and pepper near the cooking area. Cooking is quick, so having everything prepared and within reach is essential.
  4. Cook Patties + Toast Tortillas: Preheat a flat top griddle, cast iron skillet, or flat-top grill insert to medium-high heat. Add 1 tablespoon of butter and spread it evenly over the surface. Place the frozen burger balls on the hot surface and cover each with a square of parchment paper. Use a burger press to smash each ball as thin as possible, which should take about 15-20 seconds per patty. Let the patties cook for 40 seconds without moving them; season lightly with salt and pepper. Flip patties over, quickly spread a tablespoon of marinara sauce on each, then place 2 slices of patted-dry fresh mozzarella on top. Place tortillas on the griddle next to patties. Close the lid and cook for 1-2 minutes to melt cheese and toast tortillas. Open lid and flip tortillas to toast the other side. Using a large spatula, lift each chicken patty and place it atop a toasted tortilla before transferring to a serving plate.
  5. Top + Serve: Spoon the basil-arugula salad over the tacos, add extra fresh basil if desired, and sprinkle with crushed croutons for crunch. Serve immediately and enjoy the combination of cheesy, savory chicken with fresh, peppery greens and crispy croutons.

Notes

  • Mozzarella Cheese: Use thinly sliced fresh mozzarella that has been squeezed and patted dry to reduce excess moisture during cooking. Alternatively, packaged mozzarella slices without liquid or shredded mozzarella cheese will also work.
  • Marinara Sauce: Use marinara or pizza sauce; even small leftover jars work well for this recipe since only a small amount is needed.
  • Dairy-Free Option: Substitute plant-based butter and dairy-free cheese alternatives to make this recipe dairy-free.
  • Gluten-Free Option: Use gluten-free tortillas and croutons to adapt the recipe for gluten sensitivities.

Find it online: https://flavorspath.com/chicken-parm-smash-tacos-recipe/