Description
These smashed Nashville hot chicken tacos are fun, flavourful and easy to prepare. Packed with bold flavours, a crispy coating and topped simply with shredded lettuce and pickles. Perfect for your next taco night!
Ingredients
For the chicken:
- 1 lb. ground chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 8 small tortillas (mine were about 5 1/2 inches)
- 1/2 bag plain potato chips (standard size of chips), about 2 1/2 cups crushed
- avocado oil spray
For the hot honey butter:
- 76g unsalted butter (1/3 cup)
- 2 tbsps hot honey *see note
For the toppings:
- 1/2 head iceberg lettuce, shredded
- sliced pickles
Instructions
For the chicken:
- In a bowl, combine the chicken with garlic, onion, salt and chili powder.
- Spread the chicken evenly on the tortillas using a butter knife or the back of a spoon.
- Crush the potato chips and pour them into a large baking dish. Prepare the hot honey butter (see below).
- Heat a well seasoned cast iron skillet or seasoned griddle pan over medium-high heat.
- Place the chicken side of the tortilla into the chips, pressing down to adhere.
- Spray the skillet or griddle pan with avocado oil. Once hot, place the taco, chicken side down and cook for three to four minutes, until cooked through. Flip and cook for 45 seconds to one minute, until lightly charred, turning the heat down as needed.
- Remove the tacos and place on a flat surface. Brush the honey butter over top and top with lettuce and pickles. Serve and enjoy hot!
For the hot honey butter:
- Place the butter in a small bowl and microwave until melted, about 30-45 seconds. Alternatively, melt the butter in a small saucepan over medium-low heat.
- Add the hot honey and mix with a spoon to combine. Season with a pinch of salt.
Notes
Hot honey: originally, I combined melted butter with regular honey and spices, but this wasn’t the easiest to work with. Instead, I recommend using butter and hot honey, or regular honey with hot sauce if you don’t have hot honey.
Storage: these taste best when prepared fresh. Cooked chicken tacos can be refrigerated in a sealed container for up to two days. Store toppings separately.
Serving size: this recipe makes enough for eight tacos, two tacos per serving. The serving size can vary slightly depending on the size of your tortillas.