The Best Chicken Parm Smash Tacos – Quick Facts
- Ready In: 20 minutes!
- Serves: 6 smash tacos
- Protein: 28g per taco
- Main Ingredients: ground chicken, marinara sauce, fresh mozzarella, tortillas, & an arugula basil salad.
- Dietary Info: 30 minutes or less, quick weeknight dinner, & Blackstone cooking.
- Origin: A classic smash burger taco has a very special place in my heart and I have tested it many times to make it perfect! Over the years I have brought the same quick cooking method to our chicken caesar smash tacos and now these easy chicken parm smash tacos.
When cooking outside on the deck it is best done with a cocktail in hand, I love sipping on a mint strawberry mojito!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, and estimated nutritional information.
- Ground Chicken – option to swap for ground turkey, but it will change the flavor profile from those traditional baked chicken parmesan flavors we were going for here.
- Shredded Onion & Butter – our secret ingredients that keep chicken burgers juicy & tender – no dry burgers here!
- Marinara Sauce – only a small amount is needed for each smash taco. So if you have a jar of marinara sauce or pizza sauce in your fridge – use it!
- Fresh Arugula + Basil – an amazing combination of fresh flavors to top these smash burger tacos.
How To Make Chicken Parm Smash Tacos
Step 1 – Mix up the meatball mixture and divide into 6 equal-sized balls on a plate.
Step 2 – In a separate bowl mix arugula and basil with a drizzle of olive oil and sprinkle of salt & pepper; set aside.
Pro Tips – Limit the Stickiness of Ground Chicken
Ground chicken can get quite sticky to handle and nobody wants a sticky mess while cooking! Placing the ground chicken balls (on a plate) in the freezer for 15-30 minutes before cooking AND using a piece of parchment paper in between them and the burger press make it so much easier.
Step 3 – Set the balls of the chicken mixture on the hot cooktop, place a piece of parchment paper on top, and then smash with a burger press.
Step 4 – Use a large spatula to flip the chicken patties over.
Step 5 – Spread some marinara sauce on top of each patty.
Step 6 – Add mozzarella cheese on top of the sauce and a tortilla next to each smashed burger.
Step 7 – Flip each tortilla over and place a smashed chicken patty on top. Transfer to a plate and top with the arugula salad and crushed croutons.
Erin’s Learnings During Testing
During the testing process, I found that eating chicken parmesan tacos gets a little juicy & messy. For best results, give the fresh mozzarella a slight squeeze and pat dry with paper towels to limit the liquid. Using a shredded or sliced mozzarella that is not packed in liquid would also work.
Chicken Parmesan Tacos FAQs
Street taco flour tortillas are the perfect size for making smash burger tacos! Feel free to use your favorite corn tortillas or gluten-free tortillas that are a similar size.
Yes, the chicken mixture can be mixed the night before cooking and stored in an airtight container in the fridge. The arugula and basil can be chopped and stored until ready to serve. Just wait on the olive oil for the salad to prevent sogginess.
Store the chicken mixture in a freezer-safe container before or after making individual balls for up to 3 months. Thaw in the fridge overnight and then cook according to the directions. I would not recommend freezing the smash tacos after cooking.
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Chicken Parm Smash Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Blackstone/Flat Top
- Cuisine: Italian-Inspired
Description
Quick and easy Chicken Parmesan Smash Burger Tacos are a great way to enjoy traditional chicken parmesan flavors in a fraction of the time!
Ingredients
Chicken Parmesan Burgers:
- 1 pound ground chicken
- 1/4 cup white onion, shredded & moisture squeezed out
- 3 tablespoons parmesan cheese, shredded
- 2 tablespoons cold butter, shredded
- 2 tablespoons mayonnaise
- 2 teaspoons garlic, minced
- kosher salt and ground black pepper (lightly sprinkle on patties when cooking)
Other Ingredients:
- 6 street taco tortillas
- 1/4 cup marinara sauce or pizza sauce
- 12 thin-sliced fresh mozzarella cheese, patted dry
- 3 cups baby arugula, roughly chopped
- 1 cup fresh basil leaves, chopped
- 1 tablespoon extra virgin olive oil
- kosher salt and ground black pepper
- 1 tablespoon butter (sub plant-based butter)
- 1/2 cup croutons, crushed
- parchment paper squares
- burger press
Instructions
- Mix Burgers: Put all of the burger ingredients in a large bowl and mix to fully combine. Divide into 6 equal-sized balls on a plate and place in the freezer for 15-30 minutes (this will make them less sticky, when you smash them).
- Mix Basil Arugula Salad: In a separate mixing bowl, add the arugula, chopped basil, 1 tablespoon olive oil, and a sprinkling of salt and pepper. Set aside.
- Prep Other Ingredients: Be sure to have salt, pepper, tortillas, marinara sauce and cheese slices ready to bring out to the Blackstone griddle (or use a large cast iron skillet or a flat-top insert for the grill). The cook time goes super fast, so having everything ready-to-go is a must!
- Cook Patties + Toast Tortillas: Preheat flat top griddle to a medium-high heat. Add 1 tablespoon of butter and spread around the cook top. Place the burger balls on the hot cooktop with a parchment sheet on top, then use the burger press to flatten the patties as much as you can. This will take about 15-20 seconds per patty. Let sit and cook for 40 seconds (season with a little salt and pepper). Flip the burgers, spread a tablespoon of marinara sauce on each patty and then place 2 slices of mozzarella cheese on each one. Place the tortillas on the cook top next to each patty. Close the lid and let burgers cook for about 1-2 minutes. Open lid and flip tortillas on the griddle. Use a large spatula to lift each chicken patty and place each one on top of a toasted tortilla. Transfer to a plate.
- Top + Serve: Add your desired amount of the arugula salad, extra fresh basil (if desired), and crushed croutons. Enjoy!
Notes
- Mozzarella Cheese: for best results, use thinly sliced fresh mozzarella that have been squeezed and patted dry with paper towels. This helps to decrease the liquid that can leach out while cooking. Or feel free to use mozzarella cheese slices that come in a package without liquid, we just prefer fresh mozzarella. Shredded mozzarella cheese will also work!
- Marinara Sauce: since only a small amount is required, feel free to use a small jar of pizza sauce or use some of that leftover marinara sauce in the fridge from another meal.
- Dairy-Free: use plant-based butter and dairy-free alternatives for the cheese.
- Gluten-Free: simply grab your favorite gluten-free tortillas and croutons.
Nutrition
- Serving Size: 1 smash taco
- Calories: 365
- Sugar: 2.1 g
- Sodium: 497.6 mg
- Fat: 20 g
- Carbohydrates: 19 g
- Fiber: 3.4 g
- Protein: 28.7 g
- Cholesterol: 90.4 mg
Bridget says
These flavors are amazing! Will definitely be making them again!