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If you love the bold flavors of pesto and the crispy, melty goodness of smashed tacos, this Chicken Pesto Smashed Taco recipe is a must-try! Juicy ground chicken is seasoned with garlic, onion, and a generous amount of basil pesto, then smashed into tortillas and crisped to perfection with gooey mozzarella cheese. A refreshing chopped romaine salad, tossed in olive oil and lemon juice, adds a fresh bite, while toppings like grated Parmesan, toasted pine nuts, and juicy diced tomatoes bring a delicious balance of flavors. Finish it off with an optional drizzle of balsamic glaze for a slightly sweet and tangy touch. These tacos are an easy, flavor-packed twist on a classic Italian favorite—perfect for a quick weeknight meal or a fun dinner with friends!
The recipe can be found here.
Start by preheating the oven to 250 degrees F and line a baking sheet with parchment paper. Set aside.
Toast the pine nuts in a skillet over medium-low heat. Remove from the heat and set aside.
Add the ground chicken, pesto, garlic powder, onion powder, salt, and black pepper to a mixing bowl and mix until well combined.
Lay our 6 tortillas on the counter and evenly divide the mixture between each tortilla. Press down and spread the meat almost all the way to the sides. The meat should be a thin layer. I like to wear rubber gloves when doing this, but you can use your bare hands or perhaps the bottom of a glass if you don’t want to touch the raw meat.
Heat a skillet over medium heat. Add one tortilla with the meat facing down. Use a spatula to press down on the tortilla to make sure the meat is flattened. It’s OK if it sticks out the sides slightly. Cook for 5-6 minutes, the meat should be cooked through because it’s so thin. Flip and cook on the other side for 1-2 minutes to crisp the tortilla. Transfer to the prepared baking sheet and place in the oven to keep warm while you cook the rest of the “tacos”. Repeat this step until all 6 tacos are cooked.
Add the chopped romaine to a small bowl. Add olive oil and lemon juice and toss to coat. Set aside.
When ready to assemble, top each taco with a sprinkle of shredded mozzarella, dressed greens, and diced tomatoes. Drizzle with extra pesto and balsamic glaze, then sprinkle with grated Parmesan and toasted pine nuts.
Serve immediately and enjoy! To eat, simply fold in half like a taco.
The recipe can be found here.
Chicken Pesto Smashed Tacos are the perfect fusion of Italian-inspired flavors and crispy taco goodness. With savory pesto-seasoned chicken, melty mozzarella, and a fresh romaine topping, every bite is packed with texture and taste. The added crunch of pine nuts, the richness of Parmesan, and the brightness of balsamic glaze take these tacos to the next level. Whether you’re making them for a quick weeknight dinner or a fun gathering, this recipe is sure to be a crowd-pleaser. Give them a try and enjoy a deliciously unique twist on taco night!
Happy Cooking!
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