Chicken · Mexican · 25 min
Chicken "Smash Burger" Tacos with Cheese, Tomato & Special Sauce
- 25 min
- 2–6 servings
- 702 kcal / serving
A tangy, crunchy taco filled with seasoned chicken and melty cheese, topped with a crisp salad and a creamy mayo-ketchup sauce. It’s quick weeknight comfort with a satisfying texture contrast.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbground chicken
- ¼ (8 oz) blockmozzarella cheese
- ½ headromaine lettuce
- 1shallot
- 6small corn tortillas
- 2tomatoes
- shallots
- red onion
From the pantry: black pepper, cayenne pepper, chili powder, Dijon mustard, extra virgin olive oil, garlic powder, ketchup, mayonnaise, oregano, dried, paprika, red wine vinegar, salt, Worcestershire sauce
Cookware
chef's knife · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ headromaine lettuce
- 1shallot
- 2tomatoes
- shallots
- red onion
Meat & seafood
- ½ lbground chicken
Dairy, eggs & chilled
- ¼ (8 oz) blockmozzarella cheese
Bakery & bread
- 6small corn tortillas
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| ground chicken | ½ lb | 1 lb | 1 ½ lb |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
| shallot | 1 | 2 | |
| small corn tortillas | 6 | 12 | 18 |
| tomatoes | 2 | 4 | 6 |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Make the special sauce by whisking mayo, ketchup, Dijon, and cayenne in a small bowl; set aside.
- Prepare the dressing by whisking vinegar, extra virgin olive oil, salt, and pepper in a medium bowl; set aside.
- Thinly slice the shallots and stir them into the dressing mixture; reserve.
- In another bowl, mix the ground chicken with a little oil, Worcestershire sauce, and the listed spices until evenly seasoned.
- Divide the chicken mixture among the tortillas, about 1 1/2 tablespoons per tortilla, then spread it into an even layer on each tortilla.
- Heat a large nonstick skillet over medium-high heat and add a small amount of oil to coat the bottom.
- Cook the tacos in batches if needed, placing meat-side down; press down once halfway through for even cooking until the chicken is cooked through, about 2 minutes per batch.
- Turn the tacos, sprinkle cheese over the chicken side, and cook until the cheese melts, about 1 more minute; transfer to a plate.
- Meanwhile, dice the tomatoes and add them to the dressing with the shredded romaine; toss to coat lightly with salad mix.
- Divide the assembled tacos among plates, top with a portion of the salad, and drizzle with the special sauce; serve with the remaining salad on the side.
Two tips
- Prep the salad ingredients ahead: dice tomatoes and wash lettuce early if you’re short on time.
- For leftovers, refrigerate the chicken mixture and cheese separately; reheat in a skillet and assemble with fresh salad and sauce when ready to eat.
Nutrition per serving
- Calories
- 702 kcal
- Protein
- 41 g
- Carbs
- 50 g
- Fat
- 40 g
- Fiber
- 11 g
- Sodium
- 425 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.