Sara Haas’s latest book Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love. You’ll find plenty of delicious options not only for omnivores, but for vegetarians and vegans alike.
Guaranteed to be a hit for a quick and fun meal for yourself or with friends and family, these flavorful tacos will have you saying…
This is one of 5 recipes included in our It’s Time For Tacos! photo contest.
Grilled Chicken Caesar Salad Taco
Makes 4 servings.
- For the dressing/marinade:
- 1 clove garlic smashed and minced
- 3 anchovy fillets drained of oil
- 3⁄4 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon freshly ground black pepper
- For the chicken:
- 1 1⁄4 pounds boneless, skinless chicken breast pounded to 1⁄4-inch thickness
- For the tacos:
- 6 ounces romaine lettuce cleaned and chopped (about 6 cups chopped)
- 1 cup cherry tomatoes halved (or about 1 cup chopped tomatoes)
- 1⁄2 cup shredded Parmesan cheese
- 8 hard taco shells warmed Freshly ground black pepper
- To make the dressing: Chop the garlic with the anchovies, then, using the side of a knife, smash into a paste. To a small mixing bowl, add the garlic-anchovy mixture, yogurt, mustard, lemon juice, salt, and pepper. Whisk until combined. Remove and reserve 1⁄4 cup of the dressing and place the remain- ing marinade in a gallon-size, sealable plastic bag.
- To marinate the chicken: Add the pounded chicken to the bag with the dressing. Press out any excess air from the bag, then seal and turn to coat. Marinate for 2 to 4 hours in the refrigerator.
- To cook the chicken: Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates ad brush them with oil. If using a grill pan, coat pan lightly in oil. Remove the chicken from marinade and pat dry; discard marinade. Grill the chicken, turning once, until internal temperature reaches 165°F, 10 to 12 minutes total. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
To a large bowl, add the lettuce, tomatoes, and Parmesan cheese. Add the sliced chicken and remaining dressing and toss to coat.
- To make the tacos: Serve Caesar salad in warmed taco shells topped with a little freshly ground black pepper and enjoy!
- PREP TIP: Pounding chicken is simple and makes it so the chicken cooks evenly and quickly. I like to do this by placing the chicken breasts in a gallon-size, sealable plastic bag, one or two at a time, then pound to desired thickness using a rolling pin or a meat mallet.
- PREP TIP: What to do while you’re waiting for your chicken to marinate? Great question! I like to use that time to get my lettuce chopped and my tomatoes cut. Work smarter, not harder!
- ALTERNATE COOKING INFORMATION: Want to bring it inside? Set your grill pan or skillet over medium-high heat. Add 1 to 2 teaspoons vegetable oil and cook the chicken 5 to 6 minutes each side, or until internal temperature reaches 165°F.
- RECIPE NOTE: If anchovies aren’t your thing, you can leave them out. But here’s the deal, they’re DELICIOUS, and you should really use them in this recipe!
- COOKING TIP: Feeling really bold? Go ahead and grill the romaine lettuce, too! Just brush the whole head with olive oil, then place the whole head on the grill and give it a few minutes to cook!
Super Simple Homemade Guacamole
COOKING TIP: If you like things spicy, don’t remove the membranes or seeds before chopping the jalapeño!
SERVING TIP: I love this guacamole served with tortilla chips, but it’s also a fabulous dip for veggies!
- 1 large avocado ripe
- 2 tablespoons white onion minced
- 1 jalapeño finely minced
- 1 tablespoon lime juice fresh
- 1⁄4 cup cilantro lightly packed, roughly chopped
- 1⁄4 teaspoon Kosher Salt
- Scoop out the avocado and place in a medium bowl. Mash with the back of a fork, then add the onion, jalapeño, lime juice, salt, and cilantro. Stir to combine. Enjoy immediately.