Caesar Salad Tacos Recipe | Fresh Tastes | PBS Food

Caesar Salad Tacos

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)


Yield: Serves 4

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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. To Assemble the Tacos: Toss the romaine lettuce with about a tablespoon of dressing until evenly coated.
  5. 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.
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