Megan Sheley Wellness

1. Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper into the ground chicken and set it into the fridge.
2. Mince the garlic and anchovy together to create a paste. Add this paste to a large bowl with the egg yolk, juice from the lemon, and dijon mustard; whisk these ingredients together.
3. Slowly drizzle in the olive oil while whisking continuously until a thick and creamy consistency has been achieved for the dressing. Add a little salt and fresh cracked pepper to taste. If you desire a creamier dressing, whisk in about a tablespoon of mayo. Place the dressing in the fridge.
4. Heat a cast iron skillet with oil.
5. Take tortillas and spread a thin layer of the seasoned ground chicken onto each one. Place the tortillas chicken-side down onto the hot skillet and cook until the chicken is slightly charred.
6. Flip the tortillas and brown them on the other side.
7. While the tacos are cooking, thinly slice the romaine lettuce and toss it with the prepared Caesar dressing (using about 3 heads of romaine).
8. In a small separate skillet, melt butter and add breadcrumbs to start browning them until crispy and golden. These will be used as a topping.
9. To assemble, place the dressed romaine lettuce on top of the cooked chicken tacos, then sprinkle with freshly grated parmesan cheese, fresh cracked pepper, and finally, the browned breadcrumbs. Enjoy!