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Crispy Chicken Caesar Tacos

Weeknight Rescue · 30 min · Serves 4: 2 tacos each

Chill chicken and undressed salad separately within 2 hours. Keep up to 3 days at 40°F or colder. Heat chicken at 400°F until it reaches 165°F inside. Assemble with cold salad.

Crispy Chicken Caesar Tacos on a light editorial cover with a clear recipe title and an exact mark on a linen napkin.
American measurements and gram weights for every measured ingredient in Crispy Chicken Caesar Tacos, beside a photograph of the finished dish.
Four complete cooking stages for Crispy Chicken Caesar Tacos, with Fahrenheit temperatures and doneness checks, beside the finished dish.
Storage, reheating, substitution and prep-ahead guidance for Crispy Chicken Caesar Tacos, beside a photograph of the finished dish.

Ingredients

  • 1 lb (454 g) boneless skinless chicken breast
  • 1 large egg (50 g without shell), beaten
  • 2/3 cup (60 g) plain dry breadcrumbs
  • 2 tbsp (27 g) olive oil
  • 8 small flour tortillas (240 g total)
  • 4 cups (188 g) chopped romaine
  • 1/2 cup (45 g) shaved Parmesan
  • 1/3 cup (80 g) Caesar dressing
  • Lemon wedges, optional garnish

Method

  1. Cut chicken into 1/2-inch strips. Dip in egg, then press into breadcrumbs. Discard leftover egg and crumbs.
  2. Heat oil in a large skillet over medium heat. Cook chicken in two batches, 3 to 4 minutes per side, to 165°F inside.
  3. Warm tortillas in a dry skillet, 20 seconds per side. Toss romaine with dressing and Parmesan.
  4. Divide salad and chicken among eight tortillas. Serve two tacos per person with optional lemon wedges.

Why it works

Small chicken strips cook evenly; warm tortillas fold around the crisp filling.

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