Ground chicken smashed onto tortillas and pan-fried, topped with Caesar salad and crispy croissant croutons.
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| prepPreheat oven to 375°F / 190°C | |||||
| 2 large croissants, cut into small cubes | Toss croissant cubes with oil & salt | Bake 375°F / 190°C, 8–10 min until golden | Top with croutons, oil & Parmesan, finish | ||
| 1 tbsp olive oil (for croutons) | |||||
| Pinch of salt (for croutons) | |||||
| 450 g ground chicken | Heat oil in skillet over medium-high | Spread chicken on tortillas, cook 4–5 min | Flip & toast other side 1 min | Place taco on plate, top with salad | |
| 8 small taco-sized flour tortillas | |||||
| Olive oil (for cooking) | |||||
| 1 small head romaine lettuce, chopped | Toss romaine with dressing | Add Parmesan & pepper, toss to combine | |||
| 120 ml Caesar dressing | |||||
| 25 g shredded Parmesan cheese | |||||
| Freshly cracked black pepper (to taste) | |||||
| Salt and pepper (to taste) | |||||
| Drizzle of olive oil (for garnish) | |||||
| Extra Parmesan (for garnish) | |||||
| Freshly cracked black pepper (for finishing) | |||||
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