Ingredients
Chickpeas (Optional)
- 14 oz (400g) can of chickpeas, drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Pinch of salt
Bacon and Salad
- 4 slices of bacon
- 1 Romaine lettuce, shredded
- 3 scallions (spring onions), finely sliced
Caesar Sauce
- 1/2 cup aioli or mayo (or Greek yogurt or whipped cottage cheese)
- 1/4 cup grated parmesan cheese (plus extra to serve)
- 1 teaspoon fish sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso paste
- Black pepper, freshly ground
Chicken Topping
- 1 lb (500g) ground chicken
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 2 teaspoons dried thyme
- Handful of chives, finely chopped (plus more to serve)
- Black pepper
Other
- 12 mini tortillas
- Olive oil, for cooking
Instructions
- Make the crispy chickpeas (optional): Preheat the oven to 425°F (220°C fan) or prepare your air fryer. Toss drained chickpeas with olive oil, salt, and smoked paprika. Spread on a parchment-lined baking sheet and bake for 25–30 minutes or air fry for 15–20 minutes, shaking halfway through, until golden and crispy. Set aside.
- Cook the bacon: Place bacon slices in a frying pan over high heat and cook until very crispy, about 5 minutes. Remove from heat, let cool slightly, then chop into small pieces.
- Make the Caesar sauce: In a small bowl, combine aioli, grated parmesan, fish sauce, Dijon mustard, white miso paste, and a generous grind of black pepper. Mix well with a fork to mash the miso into the dressing and create a cohesive sauce.
- Toss the salad: In a mixing bowl, combine shredded Romaine lettuce, half of the crispy chickpeas, crispy bacon pieces, sliced scallions, and half of the Caesar dressing. Toss gently to mix all ingredients well.
- Mix the chicken topping: In another bowl, mix ground chicken, lemon zest, lemon juice, crushed garlic, salt, dried thyme, chopped chives, and black pepper until all seasonings are evenly incorporated into the meat.
- Top the tacos: Spread a heaped spoonful of the chicken mixture evenly into a thin layer over each mini tortilla.
- Cook the tacos: Heat a large frying pan or skillet over high heat and add a drizzle of olive oil. Place a topped tortilla, chicken side down, into the pan. Press firmly with a spatula to ensure the meat cooks evenly and sticks to the tortilla. Cook for 4 minutes, then flip and cook for an additional 1 minute. Repeat for remaining tacos.
- Garnish and serve: Spread a little reserved Caesar sauce on top of each cooked taco, then add the tossed salad. Finish with extra grated parmesan, chopped chives, leftover crispy chickpeas, and an additional dollop of Caesar sauce. Serve immediately and enjoy.
Notes
- The crispy chickpeas add crunch but are optional and can be omitted if preferred.
- Use mini tortillas for perfect taco-sized servings.
- The chicken mixture should be spread thinly on the tortilla to ensure quick and even cooking.
- You can substitute aioli with mayo, Greek yogurt, or whipped cottage cheese for a lighter sauce.
- Cooking several tacos at once depends on the size of your pan.
- This recipe is great for meal prep; keep components separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
