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Chicken “Smash Burger” Tacos with Cheese, Tomato & Special Sauce
Crispy corn tortillas are topped with seasoned ground chicken and melted mozzarella, then finished with a fresh tomato-romaine salad, pickled shallots, and a tangy special sauce.
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Ingredients
- 1 lb ground chicken
- 8 oz mozzarella cheese (Coarsely grated)
- 1 head romaine lettuce
- 2 shallots (Peeled and sliced crosswise into thin rounds)
- 12 small corn tortillas
- 4 tomatoes (Medium diced)
- black pepper (Amount not specified)
- cayenne pepper (Amount not specified; used in the special sauce)
- chili powder (Amount not specified; used to season the chicken)
- Dijon mustard (Amount not specified; used in the special sauce)
- extra virgin olive oil (Amount not specified; used in the dressing, chicken mixture, and skillet)
- garlic powder (Amount not specified; used to season the chicken)
- ketchup (Amount not specified; used in the special sauce)
- mayonnaise (Amount not specified; used in the special sauce)
- oregano, dried (Amount not specified; used to season the chicken)
- paprika (Amount not specified; used to season the chicken)
- red wine vinegar (Amount not specified; used in the dressing)
- salt (Amount not specified; used in the dressing)
- Worcestershire sauce (Amount not specified; used to season the chicken)
Steps
- 1
Place the mayonnaise, ketchup, Dijon mustard, and cayenne pepper in a small bowl. Stir to combine the special sauce, then set it aside.
- 2
Place the red wine vinegar, extra virgin olive oil, salt, and black pepper in a medium bowl. Whisk to combine the dressing.
- 3
Peel and slice the shallots crosswise into thin rounds. Add them to the bowl with the dressing, stir to combine, and set aside.
- 4
Place the ground chicken in another medium bowl. Add the olive oil, Worcestershire sauce, chili powder, garlic powder, dried oregano, and paprika. Mix with your hands until well combined.
- 5
Arrange the corn tortillas on a flat surface. Divide the chicken mixture between them, using about 1½ tablespoons per tortilla, and spread the chicken evenly over the surface of each tortilla with your hands.
- 6
Preheat two large skillets over medium-high heat.
- 7
While the skillets heat, coarsely grate the mozzarella cheese.
- 8
Once the skillets are hot, add olive oil and swirl to coat the bottoms. Working in batches if necessary, add the tacos meat-side down. Cook, pressing down once with the bottom of a spatula halfway through, until the chicken is cooked through, about 2 minutes.
- 9
Flip the tacos so the chicken side is facing up and sprinkle them with the grated cheese. Continue cooking until the cheese has melted, about 1 minute more. Transfer the tacos to a large plate.
- 10
Meanwhile, wash, dry, and medium-dice the tomatoes. Add them to the bowl with the dressing.
- 11
Wash, dry, and halve the romaine lettuce lengthwise. Slice it crosswise into thin, shred-like strips, add it to the bowl, and toss to combine the salad.
- 12
Divide the tacos between plates. Top each with a small handful of salad and drizzle with the special sauce. Serve the remaining salad on the side.
Notes
The structured recipe data does not provide quantities for the sauce, dressing, seasoning, or cooking oil ingredients; use them according to taste and cooking needs.
Nutrition per serving
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