Alexa Whats for Dinner

Make the Caesar dressing. On a cutting board, place the minced garlic and a sprinkle of salt. Use your knife to grind the garlic into a paste. Add half the minced garlic into a bowl, plus the anchovy paste, egg yolk, Dijon mustard, Worcestershire, and lemon juice. Mix well. Going slowly, drizzle in about 1/4 cup of olive oil, while whisking… this should create a thick dressing. Add in about 2 tbsp freshly grated Parmesan and mix that in. Set aside.

Make the chicken mixture. In a large bowl, add in the ground chicken plus the scallions and other half of the minced garlic. Season with the salt, black pepper, and crushed red pepper flakes. Stir to evenly mix.

Lay the tortillas on a clean work surface. Roll the chicken mixture into baseball size balls, and press them onto the tortillas. Flatten the chicken mixture into a very thin layer on the tortilla.

Heat a pan over medium high and grease it with olive oil. Place the tortillas chicken side down and cook for about 5 minutes, until fully browned. Flip and cook about 3 minutes on the tortilla side, until the tortillas are slightly browned. Set aside.

Add the chopped romaine into a large bowl and dress it with the Caesar dressing. Add a hefty sprinkle of freshly grated Parmesan cheese. Mix to evenly coat the lettuce.

Plate the tacos and add on a spoonful of Caesar dressing onto each one, plus a handful of the salad and an extra sprinkle of Parmesan. Serve and enjoy!