If you love chicken parmigiana and can’t resist a good taco, you’re in for a treat! These Smashed Chicken Parmi Tacos take the crispy, cheesy goodness of a classic parmigiana and transform it into a handheld delight. Perfect for a quick weeknight dinner, meal prepping, or even a fun weekend meal, this flavor-packed recipe will have everyone loving it!
Ingredients You’ll Need
For the Chicken:
- 500g chicken mince
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Tacos:
- 6 small flour tortillas
- 1 cup passata with Italian seasoning
(1 teaspoon) - 1 ½ cups shredded cheese
- 1 tablespoon olive oil (for frying)
- Fresh basil leaves
Toppings:
- 1 cup rocket leaves
How to Make Smashed Chicken Parm Tacos
Step 1: Prepare the Chicken
- In a bowl, mix chicken mince with garlic powder, onion powder, oregano, salt, pepper, and mix until well combined. In another small bowl mix the Italian herbs into the passata sauce and set aside.
Step 2: Assemble & Cook the Tacos
- Lay a tortilla flat and spread a thin layer of the chicken mixture directly onto one side of the tortilla.
- Heat a lightly oiled pan over medium heat. Place the tortilla chicken-side down into the pan and press down slightly to help it adhere.
- Cook for about 3–4 minutes, until the chicken is golden brown and cooked through.
- Flip the tortilla over and top the cooked chicken side with passata sauce, basil leaves and cheese.
- Cover the pan with a lid for 1–2 minutes until the cheese is melted and bubbly and the tortillas are toasted.
Step 3: Serve & Enjoy
Top with fresh rocket leaves, fold the taco in half and serve immediately!
Tips for the Best Smashed Chicken Parm Tacos
🔥 Use a Cast Iron Skillet: Helps achieve a crispy golden crust.
🧀 Extra Cheese Hack: Add shredded mozzarella inside the tortilla before smashing for an extra gooey texture.
🌮 Swap the Tortillas: Try corn tortillas for a crunchier texture!
Q: Can I use ground turkey instead of chicken?
A: Absolutely! Ground turkey works just as well and adds a slightly different flavor.
Q: Can I make these gluten-free?
A: Yes! Just swap the flour tortillas for gluten-free tortillas and make sure your passata sauce is gluten-free.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer for the best texture.
These Smashed Chicken Parm Tacos are the ultimate comfort food mashup, bringing together the flavors of a classic chicken parmigiana with the crispy goodness of smashed tacos. Whether you’re making them for a quick weeknight dinner or a fun weekend meal, they’re sure to become a household favorite.
Love This Recipe? Check Out More Smashed Taco Ideas:
Smashed Chicken Parmigiana Tacos
6
servings10
minutes15
minutesIngredients
500g chicken mince
1 teaspoon garlic power
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
6 small tortillas
1 cup passata sauce
1 teaspoon Italian herbs
1 1/2 cups shredded cheese
1 tablespoon olive oil, for cooking
fresh basil leaves
1 cup rocket leaves
Directions
- In a bowl, mix chicken mince with garlic powder, onion powder, oregano, salt, pepper, and mix until well combined. In another small bowl mix the Italian herbs into the passata sauce and set aside.
- Lay a tortilla flat and spread a thin layer of the chicken mixture directly onto one side of the tortilla.
Heat a lightly oiled pan over medium heat. Place the tortilla chicken-side down into the pan and press down slightly to help it adhere. - Cook for about 3–4 minutes, until the chicken is golden brown and cooked through.
Flip the tortilla over and top the cooked chicken side with passata sauce, basil leaves and cheese. - Cover the pan with a lid for 1–2 minutes until the cheese is melted and bubbly and the tortillas are toasted.
- Top with fresh rocket leaves, fold the taco in half and serve immediately.
