Herby Chicken Caesar Smashed Tacos

In a bowl, combine olive oil, chopped rosemary, thyme, garlic powder, salt, and black pepper; toss the chicken strips in the mixture and let them marinate for 5 minutes.

While the chicken marinates, prepare the Caesar‑style dressing: whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and minced garlic until smooth; set aside.

Heat 2 tbsp of oil in a large skillet over medium‑high heat. Add the marinated chicken and sauté for 4–5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Transfer to a plate and keep warm.

In the same skillet, add the softened corn tortillas one at a time. Press each tortilla with a spatula to lightly smash it, then fry for about 30 seconds per side until crisp but still pliable. Remove and place on a paper‑towel‑lined plate to drain excess oil.

As the tacos rest, toss the shredded Romaine lettuce with the prepared Caesar dressing until evenly coated.

To assemble each taco, place a generous spoonful of the dressed lettuce onto a smashed tortilla, top with cooked chicken strips, and sprinkle with grated Parmesan.

Add a drizzle of any remaining dressing, then garnish with chopped cilantro if desired.

Serve immediately while the tacos are still warm and crunchy. Enjoy!

Optional: Store any leftover chicken and dressing separately in airtight containers in the refrigerator for up to 2 days; reheat the chicken briefly before using.