Chicken Parmesan Smashed Tacos

·         4” flour tortillas

Meat mixture:

·         1 lb. ground chicken

·         2 tablespoons shredded parmesan cheese

·         1 teaspoon Italian seasoning

·         Salt and pepper to taste

·         1 clove garlic – minced

·         1 egg

·         1 cup Italian breadcrumbs

·         2 Tbsp shredded parmesan cheese

·         Avocado oil for cooking

Caprese Salsa Mixture:

·         3/4 cup fresh tomatoes diced – I often use sliced cherry tomatoes

·         1/2 cup fresh mozzarella diced – thinly sliced mozzarella cheese sticks work well

·         3 tablespoons fresh basil chopped

·         1 tablespoon minced garlic

·         1 teaspoon salt

·         1 tablespoon olive oil

·         1 tablespoon balsamic vinegar

Directions:

Prepare Caprese Salsa Mixture – refrigerate until ready to use

Prepare meat mixture and spread thinly on 4” flour tortillas

Whisk 1 egg for coating

Brush meat with light coating of whisked egg or dip the meat side of the tortilla directly in the whisked egg.

Preheat and lightly coat your griddle or cast iron pan with avocado oil.

Cook on medium high heat.

Place tortilla meat side down on griddle for 3-4 min. Watch – if it is golden brown it is ready to flip.

While it is cooking, lightly coat the top side with egg coating and sprinkle bread crumbs and parmesan cheese on the top.

Flip the tortilla and cook about 60-90 seconds on the other side.

When it is ready to remove from the heat, gently fold it in half – meat side in – to form taco

Serve with Caprese Salsa and other toppings of choice such as lettuce, black olive slices and diced cucumbers.  Recipe makes about 8 tacos.

It is fun to experiment with recipes on our new griddle