You might be giving me a bit of side-eye because I put a salad in tacos and this is definitely one of those NOT traditional recipes. But I think it works hear me out. Caesar salad actually was invented in Mexico. There are a lot of disputes about this but it definitely makes sense that its Mexican. I visited Cabo San Lucas last year and really wanted to head to the place that invented the caesar salad but wasnt able toit was a huge bummer.
This caesar dressing is egglesswoohoo! I adapted it from Burrell and its SO good. I love making it eggless because I actually dont miss the thickness/egg yolk and everyone can eat it, worry free!
The romaine is tossed in the dressing and tops the best skinless, boneless chicken breast ever.
When I think of boneless, skinless chicken breast, I usually think of something that is dry and awful and terrible tasting. But this is quite the opposite. The marinade consists of lime juice, Ancho chile pepper, cumin, coriander, salt and pepper. Its SO flavorful and I just cooked it in the pan until it was firm to the touch. I sliced it up and filled some tortillas with it. I then topped it with the caesar salad, an extra topping of dressing, some tomatoes and radishes and cilantro and OMG these tacos were so good.
Ill even go so far as to say that I kinda just wanted to eat it without the tortilla. If youre trying to eat a bit healthier, that option has your name all over it!
Caesar Salad Tacos
Caesar salad in tacos?! Marinated chicken in lime juice, Ancho chile pepper, cumin, coriander, salt and pepper over romaine lettuce in tortillas- delicious. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
- Chicken Breasts:
- Juice from 2 limes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground Ancho chile pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 2 boneless skinless chicken breasts
- Caesar Dressing:
- 1/3 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon anchovy paste
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 3 garlic cloves
- 3/4 cup olive oil
- For Assembly:
- 1 bunch of romaine lettuce, chopped
- Tortillas, for serving
- 1/4 pint cherry tomatoes
- 2 to 3 radishes, thinly sliced
- 2 limes, quartered
- 1 tablespoon minced fresh cilantro, for garnish
- To Make the Chicken Breasts: In a small bowl, whisk together the lime juice, olive oil, salt, Ancho chile pepper, cumin, coriander and cayenne. Place the chicken breasts in a resealable plastic bag or a baking dish. Pour the marinade over the chicken and turn it a few times until it’s evenly coated. Cover and transfer to the fridge to marinate for about 1 hour.
- In a large skillet, set over moderately high heat, add a few tablespoons of oil. When hot, add the chicken and cook for about 5 minutes per side, until firm to the touch. Transfer to a cutting board and allow to rest for about 5 minutes before cutting it.
- To Make Caesar Dressing/Salad: To a blender, add all of the ingredients, except the oil, and pulse until smooth. With the blender running on low, pour in the olive oil and pulse until very smooth.
- To Assemble the Tacos: Toss the romaine lettuce with about a tablespoon of dressing until evenly coated.
- Add a few slices of chicken to each tortilla. Top with a handful of salad, an extra drizzle of dressing, some tomatoes, radishes and sprigs of cilantro. Repeat until you’ve assembled all of the tacos. Serve immediately.
Yield: Serves 4
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.