1. Prepare Your Ingredients (Mise en Place): Shred romaine lettuce, cook and crumble bacon (if using), shave or grate Parmesan, and measure spices and dressing. Pat tortillas dry if using corn to ensure crispiness.

2. Season the Chicken: In a large bowl, combine ground chicken with garlic powder, smoked paprika, salt, and black pepper. Mix well with your hands until evenly seasoned. Divide into 8 equal portions (about 2 oz each) and roll into balls.

3. Prepare the Caesar Salad: In a medium bowl, toss shredded romaine with lemon juice and ¼ cup Caesar dressing until coated. Set aside.

4. Smash and Cook Tacos: Heat 1 tablespoon olive oil in a large non-stick skillet or griddle over medium-high heat. Place a chicken ball on a tortilla and flatten it with a spatula or burger press to cover the tortilla in a thin, even layer. Place tortilla chicken-side down in the skillet, pressing firmly to “smash” it. Cook for 2-3 minutes until chicken is golden and cooked through (165°F/74°C). Flip and cook tortilla side for 1 minute to crisp. Repeat with remaining tortillas, adding oil as needed.

5. Assemble Tacos: Place cooked tacos on a plate. Top each with a portion of Caesar salad, a drizzle of remaining Caesar dressing, shaved Parmesan, and crumbled bacon (if using). Sprinkle with optional croutons, crispy onions, or red pepper flakes.

6. Serve: Serve immediately while warm and crispy, with lemon wedges and extra dressing on the side. Pair with fries, roasted veggies, or more Caesar salad for a complete meal.