I don’t love jumping on every viral recipe that lands on my explore page, but there are some that I bookmark and absolutely have to try. These Chicken Parmesan Smashed Tacos were a must-try for me after seeing a few different versions of them all over instagram, but I decided to put my own gluten-free spin on them to lighten them up a bit. And wow, this recipe does not disappoint! I love them exactly as is, but for my kids, I used shredded cheese and skipped the arugula (because… picky kids!), and they loved it! Definitely give this one a try — you can see the step-by-step in this reel!
Ingredients
Serves 4
1 lb ground chicken
2 tsp Italian seasoning
1 tsp oregano
1 tsp garlic powder
1 egg
1/4 cup almond flour
8 almond flour (or regular gf) tortillas (I used Siete)
1/2 cup marinara sauce
1 buffalo mozzarella ball, sliced (into slices or small squares)
Salt & pepper
3 cups arugula
Fresh basil (about 8 leaves)
Garnish: extra virgin olive oil, Parmesan cheese + lemon juice
Instructions
- In a large bowl, mix the ground chicken with the Italian seasoning, garlic powder, oregano, almond flour, salt and pepper until combined.
- Using a cookie scoop or spoon, scoop about 3 tbsp of the chicken mixture onto the tortilla, then press down to form a thin, even layer on each tortilla.
- Warm 1 tbsp extra virgin olive oil or avocado oil in a large skillet over medium heat until hot but not smoking. Place the tortillas into the pan, chicken-side down, and cook about 2-3 minutes.
- Flip the tortillas, then spoon about 1 tbsp marinara sauce over the cooked chicken, spreading it in an even layer.
- Add the mozzarella cheese, and cover the pan to let the cheese melt for about a minute. Then, remove from the skillet.
- Top each taco with arugula, fresh basil, a drizzle of olive oil, some freshly grated parmesan cheese, and a squeeze of lemon juice.
- Dive in, just watch out if you’re wearing a white shirt ;). Enjoy!
