Published: November 24, 2025
The smashed taco trend really caught my attention, especially after seeing a Big Mac smashed taco. I had to try making them for dinner, and although they were a hit, preparing 15 individual smashed tacos was quite the effort. Then, I discovered a way to make a batch of quesadillas in the oven, which inspired me to try the same method for smashed tacos. And it worked!
Ingredients
1 pound ground chicken 6 (6-inch) flour tortillas Garlic powder to taste Cajun seasoning to taste (optional) Salt and pepper to taste 3-4 tablespoons grated Parmesan cheese, plus more for sprinkling 1 head romaine, washed and finely chopped Caesar dressing (see below) Croutons, crushed in a plastic bag Neutral oil for spreading on the sheet pan
Preparation
- Preheat the oven to 425 degrees F. Pour a bit of oil on a rimmed sheet pan and use one of the tortillas to spread the oil around.
- Place the tortillas on the sheet pan and top each one with a portion of the ground chicken, spreading it into a thin layer and reaching the edges. Season with garlic powder, salt, and pepper and the Cajun seasoning if using. Sprinkle Parmesan cheese over the chicken. Bake in the oven for about 5 minutes, or until the chicken is cooked through.
- Using a spatula, fold each tortilla in half and continue baking until they are golden and crispy. Remove from the oven and let cool slightly. In a large bowl, combine the chopped romaine with enough Caesar dressing to thoroughly coat the lettuce. Mix until well blended. You will have extra dressing.
- Open the chicken-filled tortillas and top with some Caesar salad and a sprinkle of crushed croutons and more Parmesan. Serve with the extra dressing.
These tacos are very adaptable for toppings. Feel free to add avocado, tomato, radish, red onion, or any of your favorite taco ingredients.
Creamy Caesar Dressing 1/4 cup mayo 1/4 cup fresh lemon juice 2 cloves grated garlic Several dashes of Worcestershire sauce Salt and pepper to taste 2-3 tablespoons grated Parmesan cheese 2 teaspoons Dijon mustard 3-4 minced anchovies 1/2 cup neutral oil (like avocado or grapeseed)
Whisk everything together except the oil. While whisking, gradually, drizzle in the oil. Refrigerate until ready to use.