Caesar tacos

Recipe for Caesar tacos with minced chicken, romaine and Parmesan.

Course Lunch, Main course

Cuisine Danish

Nøgleord Big mac tacos, Caesar salad

Total Time 30

Servings people

Calories 569kcal

Put the egg yolks in a mini chopper/blender with the garlic, anchovy fillets, Parmesan and lemon juice, and blend well.
Add the oil a little at a time while blending, – continue until all the oil is used and you have a thick, creamy mayonnaise.
Add the water a little at a time, still blending, until you reach the consistency you want. The dressing should be creamy and not too thin. Season to taste with salt and pepper.
*You can also add more lemon juice if you want a sharper dressing.

Divide the meat into portions of 75 g each and press it out over each tortilla so it covers the whole wrap.
Prepare them all, – and season with salt and pepper.
Heat a splash of oil in a frying pan and fry them for 2-3 minutes over a good high heat, – meat side down. Press them down firmly with a spatula or similar for the first little while.
*Depending on the size of your pan, you can fry one or two at a time.
Then turn them over and fry on the tortilla side for about a minute.
*Check that the meat is cooked through!
Just before serving, top with crisp romaine, croutons, Parmesan shavings and Caesar dressing.