Caesar Salad Tacos with Crispy Parmesan Shell

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: people

Calories: 296kcal

Author: Aleka Shunk

These Caesar Salad Tacos are a fun twist on one of my absolute favorite salads of all time...the Caesar salad! They 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!

Print Recipe

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!

Video

Notes

Yield: This recipe makes 8 tacos.

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.

Here is the link to my Homemade Caesar Dressing.

Nutrition