Smashed Chicken Tacos

Crispy smashed chicken tacos with a cheesy tortilla chip crust and zesty slaw— your new go-to for high-protein, high-flavor Taco Tuesday wins.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Tex-Mex Recipe Ideas

This recipe takes the viral smashed tacos trend and gives it a McChicken-meets-Taco-Tuesday makeover. Instead of beef, we’re using seasoned ground chicken spread right onto mini tortillas and topped with crushed salted tortilla chips (or corn chips for Aussies) and cheese, then smashed into a hot pan until golden and crispy. Topped with tangy cabbage slaw and cilantro sauce mayo sauce. It’s a little Tex-Mex, a little Macca’s nostalgia, and a whole lot of high-protein.

These are surprisingly filling, thanks to the lean chicken and the fiber-rich veg. Plus, the texture is on point: crispy edges, juicy center, creamy sauce, crunchy slaw. You can make these for two in under 30 minutes, and scale up for a crowd. They’re easy to customize and make ahead, and let’s be honest, who doesn’t love a taco that reminds you of a chicken burger?

Nutrition (per serving, 2 tacos – they are filling!): 580 calories, 34 grams of protein, 7 grams of fiber

👉 This recipe is part of my high-protein and high-fiber meals series. You might also like these: chicken taco soup, Mediterranean baked fish (with white bean puree), lentil mushroom Bolognese, chicken Shawarma with baked rice, or high-protein zucchini fritters.

What You’ll Need

Here is what you’ll need for these crispy smashed chicken tacos. Find the full measurements in the recipe card below.

Chicken mixture:

• Ground chicken – lean breast mince is great for a high-protein, low-fat option.
• Garlic powder, cumin, smoked paprika – your flavor trifecta.
• Salt & pepper – for balance and bite.

Crunchy topping:

• Corn tortilla chips – crushed for a crispy, salty crust. Sub with breadcrumbs or gluten-free chips if needed.
• Cheddar cheese – use regular or low-fat; melts into golden, crispy edges.

Tortillas:

• Mini wheat tortillas – or swap for corn or gluten-free versions. Pick ones with fiber if you’re after macro-friendly.

Sauce & veg:

• Light mayo + low-fat Greek yogurt – creamy but lighter.
• Fresh coriander – adds that herby pop.
• Red cabbage & lettuce – for crunch, fiber, and a fresh contrast.
• Hot sauce – for heat (optional, but delicious).

How To Make Smashed Chicken Tacos

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make smashed tacos with ground chicken, cheese and tortilla chips.

• Crush corn chips and grate cheese. Set aside.
• Mix mayo cilantro sauce ingredients. Set aside.
• Mix chicken with spices and seasoning.

• Spread chicken mix on each tortilla like pizza sauce.
• Top with crushed chips and cheese, press down.
• Fry chicken-side down until golden (2-3 minutes), then flip and toast the other side (quick on this side).
• Top cooked tacos with slaw, sauce, and hot sauce. Serve hot!

Watch The Video

Recipe Tips

• Make ahead: Mix the chicken and crush your chips earlier in the day. Keep in the fridge until ready to assemble.
• Swap-ins: Ground turkey works well too. No tortilla chips? Use seasoned panko.
• Fiber boost: Add black beans to the chicken mix or tuck them into the tacos after cooking.
• Cooking options: Use two pans to speed things up or broil them chicken-side-up in the oven.
• Storage: Best fresh, but leftovers can be stored in the fridge for 1–2 days. Reheat in a pan or oven for crispiness.

Serving Suggestions

These tacos shine on their own, but you can round things out with guacamole, extra slaw, or a side of black beans (check out these taco side dishes). If you’re making it a taco night, pair with a cucumber-lime agua fresca or a fizzy lime soda.

💬 If you’ve tried these smashed chicken tacos or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.