These jalapeño chicken smashed tacos are a weeknight favorite — crispy-edged, cheesy, and ready in under 20 minutes. The secret is griddling the tortillas in our Cilantro & Roasted Onion Infused Olive Oil, which brings a savory, herbaceous depth you just don’t get from plain oil. Grab a bottle in-store or online, then use any extra to dress up salsa or grilled veggies on the side.
Ingredients
- 1 pound ground chicken
- 1/2 cup finely chopped jalapeños
- 1/2 teaspoon garlic powder
- 1 tablespoon taco seasoning
- 3/4 teaspoon salt
- 1 1/2 cups shredded cheddar cheese, divided
- 10 small flour tortillas
- 2 – 3 tablespoons Cilantro & Roasted Onion INFUSED Olive Oil
Instructions
- In a large bowl, combine the ground chicken, jalapeños, garlic powder, taco seasoning, salt, and 3/4 cup of the shredded Cheddar cheese.
- Divide the chicken mixture among the tortillas, spreading it in a thin, even layer all the way to the edges.
- Heat a griddle or large skillet over medium-high heat and lightly coat with the Cilantro & Roasted Onion Fused Olive Oil.
- Working in batches if needed, place the tacos chicken-side down on the hot griddle. Cook undisturbed for 4 – 5 minutes, until the chicken is cooked through and golden brown with a slightly crispy exterior. Flip and cook for an additional 1 – 2 minutes, until the tortilla is lightly toasted.
- Serve with the remaining cheddar cheese and your favorite toppings, such as shredded lettuce, sour cream, diced onions, salsa, and avocado.
