Vodka Chicken Parm Smash Tacos

This Vodka Chicken Parm Smash Taco takes everything you love about chicken parmigiana and puts it on a crispy street taco. It’s a high-protein weeknight dinner that delivers golden, panko-crusted chicken, a rich tomato cream sauce, and melted mozzarella — all in one pan. It’s faster than traditional chicken parm and way more fun to eat.

Serves 2-3

Prep Time 15

Cook Time 20 minutes

Looking for more smash taco ideas? Try my Greek Chicken Gyros Smash Tacos, my Pesto Chicken Smash Tacos, or my Mediterranean Lamb Smash Tacos.

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Helpful Tips

Storage

Store leftover cooked tacos in an airtight container in the fridge for up to 2 days.
Store the tomato cream sauce separately in the fridge for up to 3 days.
Reheat tacos in a dry pan over medium heat to bring back the crispiness — avoid the microwave or the crust will go soft.
Not suitable for freezing once assembled.

Substitutions

Chicken mince → turkey mince works well and keeps a similar texture.
Fresh mozzarella → shredded mozzarella melts fine if that’s what you have on hand; scatter it over the chicken side while it cooks and cover with a lid to melt.
Panko breadcrumbs → regular breadcrumbs work but won’t give quite the same crunch.
Store-bought basil pesto → any good quality jarred pesto

Serving Suggestions

Serve with a simple green salad or rocket dressed with lemon and olive oil.
Works well as a casual dinner party dish — set everything out and let people build their own.

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Ingredients Directions

Serving Scaler

Serves 2-3 1x 2x 3x

Ingredients

For the chicken:

500g chicken mince
30g parmesan, finely grated
Salt and pepper to taste
70g panko breadcrumbs
6 small flour tortillas (approx. 15cm)
1 tbsp olive oil, for the pan

For the vodka sauce:

1 tbsp olive oil
2 garlic cloves, finely minced
2 tbsp tomato paste
120ml heavy cream
Salt and pepper to taste
60ml vodka (optional)

To finish:

125g fresh mozzarella, torn
3–4 tbsp store-bought basil pesto
Extra parmesan, for grating over

Directions

In a bowl, combine the chicken mince, parmesan, salt, and pepper. Mix well until evenly combined.
Spread the panko breadcrumbs in an even layer on a large plate or tray.
Place the tortilla chicken-side down onto the breadcrumbs and press gently so the crumbs coat the entire surface, then shake off any excess. Repeat with the remaining tortillas.
Heat the olive oil in a large non-stick pan over medium-high heat. Working in batches, place the tortillas crumbed-side down into the pan. Cook for 3–4 minutes until the chicken is cooked through and the crust is deep golden and crispy.
Flip each taco and cook the tortilla side for a further 1–2 minutes until lightly golden. Remove from the pan and keep warm while you cook the remaining batch.
While the tacos cook, make the sauce. Heat olive oil in a small saucepan over medium heat. Add the garlic and cook for 30–60 seconds until fragrant, stirring so it doesn’t brown. Add the tomato paste and stir for 1 minute to cook it out.
If using vodka, pour it in now and let it bubble and reduce for about 1 minute. Add the cream, stir to combine, and simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.
To finish the tacos, place them crumbed-side up. Spoon over the tomato cream sauce, add a few dollops of basil pesto, and finish with torn fresh mozzarella and a grating of extra parmesan. Serve immediately.

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Nutritional Information

( per serving, based on 3 )

Nutrient	Amount
Calories	620 kcal
Protein	42 g
Carbohydrates	38 g
Fat	30 g
Fibre	2 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.