These crispy Chicken Smash Tacos are topped with crunchy lime-cabbage slaw and a creamy jalapeño sauce, making a simple, flavor-packed dinner.
Chicken Smash Tacos
If you love my Turkey Smash Tacos, you’ll want to try these Chicken Smash Tacos! Ground chicken is pressed directly onto tortillas, then cooked until browned and crispy. They’re topped with a crunchy lime-cabbage slaw and a creamy jalapeño sauce. They’re fresh, flavorful, high in protein and fiber, and perfect for an easy weeknight dinner.
Why This Chicken Smash Taco Recipe Works
Years ago, the smash burger taco went viral, and I put my own healthy spin on it. I created this new smash chicken taco recipe with different toppings, and they were a hit in my home!
- High-protein, with over 27 grams per serving
- Cooks quickly because the chicken is pressed into a thin layer
- Fun twist on the classic: Smashed tacos are a foolproof way to switch up your taco game.
Ingredients You’ll Need
Keep reading to learn more about the ingredients in this easy chicken smash taco recipe. See the recipe card below for exact measurements.
- Slaw ingredients: Shredded red cabbage, lime juice, and kosher salt create a simple slaw for a crunchy taco topping.
- 93% lean ground chicken adds protein and is lighter than ground beef.
- Taco seasoning: Buy your favorite premade version or make your own with my taco seasoning recipe.
- Corn tortillas: Buy the small 6-inch ones.
- Sliced avocado provides a creamy contrast to the slaw.
Jalapeño Sauce
- Light sour cream forms the base, which is creamy and tangy.
- Jalapeño: Remove the seeds but not the ribs so it still has some heat.
- Light mayo makes the sauce richer and creamier than sour cream alone.
- Fresh cilantro for a bright, herby flavor
- Lime juice balances the sauce’s creaminess.
- Kosher salt brings out all the flavors.
How to Make Chicken Smash Tacos
I know pressing raw chicken onto a tortilla might seem odd, but I promise it will cook through even though the meat touches only one side of the griddle. Because it’s such a thin layer, it’s done in about 5 minutes. See the recipe card at the bottom for printable directions.
- Prepare the creamy jalapeño sauce by blending all 6 ingredients in a small blender or food processor, or by placing them in a bowl and using an immersion blender. If it’s too thick, add 1 tablespoon of water at a time until it’s easier to drizzle.
- Make the slaw: Toss the cabbage with lime juice and salt.
- Prep the meat: Sprinkle the chicken with the taco seasoning. Divide the meat into 12 balls (if you have a food scale, they should weigh 1.4 ounces each to confirm they’re even). Gently spread the meat over the tortillas, making sure it’s thin and fully covers the surface.
- Cook the smash tacos: Place the meat side of the tortillas on a hot, oiled griddle or skillet and cook for 2 to 3 minutes. Spray the tortillas with oil, flip them, and cook for another minute or two.
- Top the tacos with slaw, avocado, and the sauce.
Tips from Gina’s Test Kitchen
In my turkey smashed taco recipe, you had to smash the meat in the pan with a burger press, then add the tortilla. Here I’ve simplified the method so you don’t have to do as much once the meat’s on the stove. Below are some more tips I’ve picked up along the way.
- Use a large pan. If you have a griddle or Blackstone, use it instead of a skillet. The more surface area you have, the easier it will be to flip them and cook multiple at once without overcrowding.
- Preheat your pan before you start cooking. It should be very hot to prevent the meat from sticking. You’ll know it’s time to flip when the meat releases easily from the pan.
- Don’t forget to spray the tops of the tortillas before flipping them. It helps them crisp up.
Variations
- Chicken: Substitute lean ground turkey or sirloin.
- Tortillas: Swap corn tortillas with small flour tortillas.
- Make it spicier: Use a serrano pepper or keep the seeds from the jalapeno.
- Sour cream: If you’re not a fan of sour cream, you could use Greek yogurt.
- Don’t love cilantro? You can omit it or substitute chives.
- Topping options: Swap avocado with guacamole, add shredded cheddar or crumbled cotija cheese, or try pico de gallo instead of slaw.
Serving Suggestions
Drinks and Apps
If you’re serving these smash tacos to guests, serve them with chips and salsa and a fun drink.
Side Dishes
To round out the meal, pair them with rice, beans, or a salad.
Storage and Meal Prep Tips
- Make ahead: Prep the meatballs and make the sauce the day before.
- Make them fresh: These smash tacos are best eaten right after they’re made, so I recommend cooking only the amount you plan to eat in one night. You can refrigerate the raw meatballs for 1 day and make them fresh the next day.
- How to reheat: If you’d rather cook everything at once, let the tacos cool, then store them without the toppings in an airtight container. They’ll last for up to 3 days and can be reheated on the stove. Then, slice a fresh avocado and add the slaw and sauce.
More Taco Recipes You’ll Love
I love tacos and have dozens of recipes on my site. Here are five of my family’s favorite recipes to try for your next taco night!
- Ground Turkey Tacos
- Best Shrimp Tacos with Spicy Sauce
- Madison’s Favorite Beef Tacos
- Vegetarian Black Bean Tacos
- Healthy Cod Fish Tacos
Chicken Smash Tacos with Jalapeño Sauce
Ingredients
- 3 cups red cabbage, shredded
- 2 limes, juice from both, separated
- 1 teaspoon kosher salt
- 1 lb ground 93% chicken
- 2 teaspoons taco seasoning
- 12 6-inch corn tortillas
- 6 ounces hass avocado, sliced (1 large)
Sauce:
- ⅓ cup light sour cream
- ½ jalapeño, seeds removed
- 3 tablespoons light mayo
- ¼ cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice, or more to taste
- ¼ teaspoon kosher salt
Instructions
- Blend sauce ingredients with immersion blender or small blender, adding 1 teaspoon water at a time, if needed until smooth and easy to drizzle.
- In a large bowl combine cabbage with lime juice and 1 teaspoon salt. Set aside.
- In a medium bowl combine ground chicken with taco seasoning. Divide meat into 12 rough balls, about 1.4 ounces each, then spread each evenly over the corn tortillas, making sure to spread it thinly and cover the whole surface of the tortilla.
- Heat a large griddle or skillet over medium-low heat. Spray with oil when hot. In batches as needed, place meat side down onto the prepared skillet and cook 2 to 3 minutes, spraying the top of the tortillas with oil. Flip and cook for 1 to 2 more minutes until the tortillas are browned.
- Top each taco with about 2 tablespoons of cabbage, avocado and drizzle with sauce.