Caesar Salad Taco Bites


36 Servings

  • ¼ cup mayonnaise
  • ¼ teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon anchovy paste
  • ¼ teaspoon salt
  • 1⅛ cups grated Parmesan cheese
  • 5 cups finely shredded romaine lettuce
  • 36 scoop-style tortilla chips

Preheat oven to 400° F.

In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt, and 2 Tablespoons Parmesan. Add the lettuce and toss well to coat.

Using the remainging 1 cup of Parmesan, pour a heaping Tablespoon onto a parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a ½ inch apart. Bake for 3 to 5 minutes or until golden and crisp. Move to a paper towel lined plate to drain and cool. Break into bite-size pieces.

Scoop a small spoonful of the salad into each of the tortilla cups. Top each with a piece of Parmesan frico and serve.


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