Nashville Hot Smash Chicken Tacos

Ingredients

• Flour tortilla shells (small)
• 1 head Romaine lettuce (1 head)
• Caesar salad dressing (per preference)
• Parmesan cheese (to garnish)
• Croutons
• 1lb ground chicken
• 1 Tbsp Worcestershire sauce
• 1 Tbsp mustard
• 1 clove garlic, minced
• 1 tsp red pepper flakes
• 1/2 Tbsp Italian seasoning
• 1/2 Tbsp parsley
• Salt and Pepper
• Nashville Hot Sauce (recipe follows)

For the Nashville Hot Sauce

• 1/2 cup salted butter
• 2 Tbsp cayenne pepper
• 2 Tbsp brown sugar
• 1 Tbsp honey
• 2 tsp black pepper, ground
• 2 tsp garlic powder
• 2 tsp smoked paprika

Directions

1. Prep the salad. Wash and chop the romaine lettuce into bite-sized pieces (small enough to fit into tacos). Toss with Caesar dressing—I usually go with 4–5 tbsp for a full head of lettuce. Set aside.
2. Make the Nashville Hot Sauce. In a small saucepan over medium heat, combine butter, cayenne seasoning, brown sugar, honey, black pepper, garlic powder and smoked paprika. Bring to a light boil, then remove from heat and set aside.
3. Prepare the chicken mixture. Pre-heat your grill or griddle to medium-high heat.In a large bowl, mix together ground chicken, Worcestershire sauce, mustard, garlic, red pepper flakes, Italian seasoning, parsley, salt and pepper until well combined.
4. Smash the tacos. Scoop about ¼ cup of the chicken mixture, roll into a ball, and press it directly onto a tortilla, spreading it evenly to the edges (it will shrink slightly as it cooks).
5. Cook. Place tacos meat-side down and cook for 5–6 minutes until nicely browned.Brush the tortilla side with a thin layer of Nashville hot sauce, then flip. Cook for another 1–2 minutes. Brush more sauce onto the meat side.
6. Assemble. Fold into tacos and load them up with Caesar salad, 2–4 croutons, and a generous sprinkle of Parmesan cheese.Optional (but recommended): finish with an extra drizzle of Nashville hot sauce.