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I’m taking taco night in a whole new direction. These crispy smashed ground chicken tacos are seasoned with a sesame soy vinaigrette, then topped with the creamiest ranch Caesar salad for the ultimate sweet, savory, crunchy bite. It’s fresh, it’s easy, and once you try this combination, you’ll be making it on repeat all summer. Let’s just make it!
1.8 pounds ground chicken
1/2 cup Beleaves Sesame Soy Vinaigrette
4 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Ginger
1 teaspoon salt
mini tortillas
1 to 2 tablespoons olive oil for frying
1/2 cup croutons (I cut 2 slices of sourdough bread into cubes and tossed with oil, salt garlic, parsley and 1 tablespoon nutritional yeast)
1 container of Beleaves Crispy Leaf lettuce, thinly chopped
1/4 cup Beleaves Ranch
3 tablespoons garlic mayo
1 tablespoon nutritional yeast
If making croutons, prep those first. Preheat the oven to 425 degrees Fahrenheit and line a baking dish. Cut up the sourdough and add to a lined baking dish. Drizzle oil and spices and give it a good toss. Spread evenly and bake for 10 to 15 minutes.
In a bowl, mix the ground chicken with salt, sesame soy , and the garlic and ginger cubes.
Spread about two tablespoons of the mixture on the small tortillas. Heat up a skillet on medium heat. Add some oil and fry meat face-down for four to five minutes per side.
Chop the lettuce as thinly as possible. Toss with homemade croutons, nutritional yeast, ranch and garlic mayo. Top the smashed taco and enjoy!
Sponsored by Beleaves
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