These Caesar Salad Tacos are a fun twist on one of my absolute favorite salads of all time...the Caesar salad! I thought this would be a fun appetizer to serve when entertaining. These tacos are fun, crispy, salty, tangy and CRISPY thanks to the insanely delicious parmesan crusted shell.
Best of all, they can be ready in less than 20 minutes!
When guests come over, I love giving them something UNIQUE. Spinach dips and fruit platters are just not exciting.
But Caesar Salad Tacos?! SO exciting!!!
These tacos taste like a regular Caesar salad but shaped into a fun taco that you can eat with your hands! That's why salad tacos are the best for entertaining.
The crispy parmesan shell mimics the croutons that are typically on top of a Caesar Salad. Oh and the dressing...it's better homemade...trust me.
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Watch Aleka Make Them!
Ingredients
- Parmesan Cheese: This will form the base of our taco shells. You do not need freshly grated parmesan.
- Flour: All purpose OR gluten free flour works perfectly to bind our parmesan cheese and keep it from being overly crispy.
- Romaine Lettuce: Romaine is the go-to green when it comes to Caesar salads because of the crunch it gives. You can use iceberg if you want or a mix of greens.
- Caesar Dressing: You can use store-bought to keep this appetizer super simple but I HIGHLY recommend making your own. It takes less than 5 minutes and is so much tastier.
The Parmesan Taco Shells
Did you know that if you bake or fry parmesan cheese, it will turn crispy? My Mini Caesar Salad Parmesan Cheese Cups inspired these tacos. They are similar but made using a mini muffin tin. Plus the shell does not use flour.
For my Caesar salad tacos, the shell DOES use flour. The flour is necessary to keep it from falling apart. Adding just a few tablespoons will help to hold the taco together and add a bit of chew to your shell. Without it, the shell will shatter and make a mess.
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Taco Shell Holder
I bought this taco holder to both shape AND serve my tacos. It's specifically made for taco shells and comes in a set of 4 with 3 slots in each so it can fit 12 tacos!
No Taco Holder?
You can use a wire rack OR muffin tin tray to shape your tacos. Just place your warm shells upside down over the rack in your oven and let them hang until they cool. Or, place a large muffin tin tray upside down and use the cups to hold the taco shell in a U shape.
Caesar Dressing
You do not need to make your own dressing but I highly recommend you do. Homemade Caesar dressing is AMAZING and is never as good as storebought. Don't believe me? Try it for yourself! 🙂
The dressing is versatile too. You can add more or less garlic, use healthier mayo or even without the anchovies if you prefer (although I think that's what makes a Caesar dressing what it is).
Caesar Taco Tips
- Have your taco holder ready to go when your frying your taco shells. They will harden when cool so make sure to shape them while still hot.
- Mix some spinach or darker greens into your romaine lettuce to give your tacos some color. (This is purely for aethetics.)
- Adding freshly cracked black pepper as opposed to regular pepper makes a big difference.
- Using grated parmesan cheese as opposed to grated will make it easier to make round taco shells.
Print This Recipe Below!
If you made this Caesar Salad taco recipe, please leave a review and comment below! Or tag me on IG or FB! 🙂
Other Salad Recipes
📖 Recipe
Caesar Salad Tacos with Crispy Parmesan Shell
Equipment
- Taco Holder *See other options below
Ingredients
Parmesan Shells
- 3 tablespoon flour (*GF or all purpose)
- 2 cups grated parmesan cheese (*pre-grated is fine)
Caesar Salad
- 3-4 oz romaine lettuce, thinly shredded
Caesar Dressing
- ½ cup mayonnaise
- 1½ tablespoon parmesan cheese, finely grated (not shredded)
- 1 tablespoon anchovy paste
- 3 teaspoon lemon juice
- 2-3 cloves garlic, minced
- 1 teaspoon dijon or stoneground mustard (*yellow mustard is not the same)
Instructions
- Let's start by making our parmesan shells! In a medium bowl, add your parmesan cheese and flour and toss well.
- Heat a cast iron skillet over high heat. When it gets hot, spray oil onto the pan and immediately spoon 3 tablespoons into a mound. Use the back of the spoon to spread the cheese mixture into a circle that is about 4" in diameter.
- Repeat with 3-4 more mounds depending how large your pan is. You may need to do this in 2-3 batches. *You can use a nonstick skillet if you don't have a cast iron pan.
- After 1-2 minutes or when the edges are golden brown, flip your taco shells. Remove after another 10 seconds and immediately place onto your taco shell holder to form a taco shape. This needs to be done quickly when the cheese is hot. *If you don't have a taco shell holder, see the other options below!
- While the taco shells are cooling, whisk your Caesar dressing ingredients in a medium bowl until thoroughly combined.
- Assemble your tacos by adding the shredded romaine into each shell followed by a drizzle of Caesar dressing and freshly cracked black pepper. Enjoy!
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