A twist on the viral smashed taco. These lighter, healthier smashed chicken tacos are topped with melty, buttery Youngsters Baby Swiss and finished with a vibrant, crunchy slaw. It’s cheesy, bright, tangy and an easy, feel-good recipe you’ll want on repeat.
INGREDIENTS
Servings: 8 tacos
• 1 lb ground chicken
• ½ tsp garlic powder
• ½ tsp onion powder
• 8 (8-inch) flour tortillas
• 6 oz Artikaas Youngsters Baby Swiss, shredded
• Fresh cilantro, for garnish
• High-temperature oil (canola, vegetable, or avocado)
• Salt and black pepper
Cabbage Slaw
• 1½ cups shredded green cabbage
• 1½ cups shredded red cabbage
• 1 small carrot, shredded
• 5 radishes, thinly sliced
• ⅓ cup pickled Fresno chilis
• 1½ tbsp mayonnaise
• 2 limes, juiced
HOW TO MAKE IT:
1. In a large bowl, combine the shredded cabbages, carrot, radishes, and pickled Fresnos. Add the mayo and lime juice, along with a generous pinch of salt. Toss to coat and set aside.
2. In another bowl, season the ground chicken with a generous pinch of salt, garlic powder, onion powder, and a few cracks of freshly ground black pepper.
3. Add about 2 ½ tablespoons of the ground chicken to each tortilla and spread into a thin, even layer.
4. Heat a large skillet over medium heat and add a drizzle of oil.
5. Once hot, place the tortilla chicken-side down and cook for 3–4 minutes, until the chicken is browned and nearly cooked through. Flip, lower the heat, and add the Youngsters Baby Swiss. Cover with a lid and cook for another 2–3 minutes, or until the cheese has melted.
6. To assemble, add a heaping amount of slaw to each taco and top with fresh cilantro leaves. Enjoy!
