Caesar Dressing

1 large garlic clove, minced

1 tsp salt

1 tsp prepared mustard

Juice of 1 lemon

1/4 cup olive oil

2 anchovy fillets, mashed into a paste

1 egg, beaten well

2 tsp Worcestershire sauce

Chicken Smash Tacos

1 lb ground chicken

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp cracked black pepper

8 flour tortillas (6-inch)

1 tbsp olive oil, for the pan

Panko Topping

1 tsp olive oil

1 tbsp butter

1/2 cup panko breadcrumbs

1/4 tsp salt

1 tbsp parmesan, freshly grated

For Serving

2 cups romaine lettuce, torn or shredded

1/4 cup parmesan, freshly grated

Make the dressing. Mash the garlic with the salt, then whisk in the mustard and lemon juice. Slowly whisk in the olive oil, then stir in the anchovy paste, egg and Worcestershire sauce until smooth. Chill until ready to use.

Toast the panko. Heat the olive oil and butter in a skillet over medium-low heat. Add the panko and salt, stirring often for 2 to 3 minutes until golden and crisp. Off the heat, stir in the parmesan and set aside to cool.

Season the chicken. Mix the ground chicken with the garlic powder, onion powder, paprika, salt and pepper. Divide into 8 even portions.

Smash the tacos together. Lay each tortilla on a board and press one portion of chicken onto it, spreading it in an even layer to the edges.

Sear them off. Heat a cast iron skillet, or your Blackstone if you're cooking outside, over medium-high heat with a little olive oil. Lay each tortilla chicken-side down, press firmly with a spatula for 20 to 30 seconds, then cook 2 to 3 minutes until golden and cooked through. Flip and cook the tortilla side another 30 seconds to 1 minute. Repeat with the rest, keeping finished tacos warm in a low oven if cooking in batches.

Dress and top. Toss the lettuce with a few spoonfuls of dressing. Pile onto the tacos with the parmesan and toasted panko. Serve right away.

Enjoy!