Pesto Chicken Smash Tacos
These are crispy, high-protein tacos where the chicken cooks directly onto the tortilla for maximum flavour and texture. The pesto keeps the chicken juicy while the smash technique creates crispy edges. They're perfect for a quick weeknight dinner or casual entertaining.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Looking for more smash taco recipe ideas? Try my Prawn Smash Tacos or my Mediterranean Lamb Smash Tacos
Helpful Tips
Storage
Store the cooked tacos separately from the fresh toppings in an airtight container in the fridge for up to 2 days.
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Substitutions
- Chicken mince → turkey mince, lean beef mince
- Green pesto → sun-dried tomato pesto or homemade basil pesto
- Flour tortillas → corn tortillas, gluten-free wraps, or low-carb tortillas
- Feta → goat cheese, shaved parmesan, or dairy-free alternative
- Rocket → baby spinach, mixed greens, or shredded cabbage
Serving Suggestions
Serve with a side of tortilla chips with guacamole. Add a squeeze of lime and a dollop of sour cream or Greek yogurt on top for extra creaminess.
Helpful Tips
Storage
Store the cooked tacos separately from the fresh toppings in an airtight container in the fridge for up to 2 days.
Substitutions
- Chicken mince → turkey mince, lean beef mince
- Green pesto → sun-dried tomato pesto or homemade basil pesto
- Flour tortillas → corn tortillas, gluten-free wraps, or low-carb tortillas
- Feta → goat cheese, shaved parmesan, or dairy-free alternative
- Rocket → baby spinach, mixed greens, or shredded cabbage
Serving Suggestions
Serve with a side of tortilla chips with guacamole. Add a squeeze of lime and a dollop of sour cream or Greek yogurt on top for extra creaminess.
Ingredients
- 8–10 medium sized flour tortillas
- 2 teaspoons olive oil
For the chicken mince:
- 500g chicken mince
- 2½ tbsp green pesto
- 1 garlic clove, minced
- ½ red onion, finely chopped (about ⅓ cup)
- 3 tbsp fresh parsley, finely chopped
- ½ zucchini, grated and squeezed dry (about ½ cup)
- salt and pepper
For the toppings:
- 200g cherry tomatoes, quartered
- 2 cups rocket leaves
- 1 tsp good quality extra virgin olive oil
- ¼ cup pickled red onion, thinly sliced
- 80g feta cheese, crumbled
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
420
kcal
Protein
35
g
Carbohydrates
32
g
Fat
17
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine the chicken mince, pesto, garlic, red onion, parsley, zucchini, pepper, and salt. Mix well with your hands or a fork until evenly combined. The mixture should be thick and spreadable.
- Lay the tortillas out flat on a clean work surface. Divide the chicken mixture evenly among the tortillas. Spread a thin, even layer of the chicken mixture directly onto one side of each tortilla, pressing it right to the edges so it sticks and covers the entire surface.
- Heat a large non-stick frying pan over medium–high heat and lightly oil it with olive oil. Working in batches, place 1–2 tortillas chicken-side down into the pan. Press gently with a spatula to ensure good contact. Cook for 3–4 minutes until the chicken is cooked through (no pink remains) and the bottom is golden and slightly crispy in spots.
- Carefully flip each taco and cook for an additional 1–2 minutes on the tortilla side until lightly golden and crispy. Remove from the pan and repeat with the remaining tacos, adding a little more oil as needed.
- Top each crispy taco with rocket, tomato, pickled red onion, crumbled feta, and a drizzle of olive oil. Serve immediately while hot and crispy.
Ingredients
- 8–10 medium sized flour tortillas
- 2 teaspoons olive oil
For the chicken mince:
- 500g chicken mince
- 2½ tbsp green pesto
- 1 garlic clove, minced
- ½ red onion, finely chopped (about ⅓ cup)
- 3 tbsp fresh parsley, finely chopped
- ½ zucchini, grated and squeezed dry (about ½ cup)
- salt and pepper
For the toppings:
- 200g cherry tomatoes, quartered
- 2 cups rocket leaves
- 1 tsp good quality extra virgin olive oil
- ¼ cup pickled red onion, thinly sliced
- 80g feta cheese, crumbled
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
420
kcal
Protein
35
g
Carbohydrates
32
g
Fat
17
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine the chicken mince, pesto, garlic, red onion, parsley, zucchini, pepper, and salt. Mix well with your hands or a fork until evenly combined. The mixture should be thick and spreadable.
- Lay the tortillas out flat on a clean work surface. Divide the chicken mixture evenly among the tortillas. Spread a thin, even layer of the chicken mixture directly onto one side of each tortilla, pressing it right to the edges so it sticks and covers the entire surface.
- Heat a large non-stick frying pan over medium–high heat and lightly oil it with olive oil. Working in batches, place 1–2 tortillas chicken-side down into the pan. Press gently with a spatula to ensure good contact. Cook for 3–4 minutes until the chicken is cooked through (no pink remains) and the bottom is golden and slightly crispy in spots.
- Carefully flip each taco and cook for an additional 1–2 minutes on the tortilla side until lightly golden and crispy. Remove from the pan and repeat with the remaining tacos, adding a little more oil as needed.
- Top each crispy taco with rocket, tomato, pickled red onion, crumbled feta, and a drizzle of olive oil. Serve immediately while hot and crispy.
Watch How to Make It
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Weeknight dinners
Dinner
30 minutes or less
Chicken
High-protein meals
Appetisers
Mexican