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Four smashed chicken tacos on a plate with crispy corn chip crust, melted cheddar cheese, shredded red cabbage, lettuce, and cilantro sauce drizzle

Smashed Chicken Tacos

Crispy smashed chicken tacos with a cheesy corn chip crust, seasoned lean ground chicken, and a cool creamy cilantro sauce. High-protein, big on flavor, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 mini wheat tortillas or corn tortillas for gluten-free
  • 7 oz lean ground chicken breast
  • 0.5 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup salted corn tortilla chips crushed to medium-coarse crumb
  • 0.5 cup cheddar cheese grated, low-fat optional
  • 1 oil spray
  • 0.75 cup shredded red cabbage
  • 1 cup shredded lettuce
  • 2 tbsp light mayonnaise
  • 1 tbsp low-fat Greek yogurt
  • 1 tbsp fresh cilantro chopped
  • 0.25 tsp salt for the cilantro sauce
  • 1 hot sauce optional, to serve

Equipment

  • Large non-stick skillet
  • Wide spatula
  • Small mixing bowls
  • Zip-lock bag and rolling pin

Method
 

  1. Crush tortilla chips in a zip-lock bag using a rolling pin to a medium-coarse crumb. Grate the cheddar cheese. Set both aside.
  2. In a small bowl, mix light mayo, Greek yogurt, chopped cilantro, and salt until smooth. Set aside.
  3. In a bowl, combine ground chicken with garlic powder, cumin, smoked paprika, salt, and pepper. Mix well until spices are fully incorporated.
  4. Lay mini tortillas flat on a clean surface. Spread the seasoned chicken mixture evenly over each tortilla to the edges. Sprinkle crushed chips and grated cheddar on top and press down gently.
  5. Heat a non-stick pan over medium-high heat and spray with oil. Place tortillas chicken-side down and press firmly with a wide spatula. Cook for 2 to 3 minutes until golden and crispy and chicken is cooked through to 165 degrees F. Spray top side, flip, and cook for another 30 seconds to 1 minute.
  6. Top each taco with shredded red cabbage, shredded lettuce, cilantro sauce, and hot sauce if using. Serve immediately.

Notes

Press filling firmly onto the tortilla before cooking. Use a wide spatula and flip in one confident motion. Best eaten fresh. Reheat leftovers in a dry pan or oven at 375 degrees F to restore crispiness. Avoid the microwave. Ground turkey works as a one-to-one swap for ground chicken.