Chicken Caesar Smashed Tacos

1. In a large bowl, combine ground chicken, 1/2 cup shredded parmesan, the zest from one lemon, and salt and pepper to form your filling.
2. Heat a skillet over medium heat.
3. Spread about 1/4 cup chicken mixture on each tortilla to form a thin layer.
4. Once skillet is heated, place tacos chicken side down for about 4 minutes. Flip the tortillas so that they are on the pan (tortilla side down). Cover with a lid and cook for an additional six minutes.
5. While your tacos are cooking, combine all ingredients for the dressing (1/2 cup mayo, 1 clove minced garlic, 1/2 tsp anchovy paste, 1/4 cup grated parmesan, 1 Tbsp lemon juice, 1/4 tsp dijon mustard, 1/2 tsp Worcestershire sauce, salt and pepper) in a small bowl.
6. In a larger bowl, add 2 cups of shredded kale (this is enough kale for one serving aka to top three tacos so double or triple the kale as needed).
7. Dress the kale with about 2 Tbsp of the dressing and 2-3 Tbsp breadcrumbs. Toss so it’s all combined.
8. Remove tacos from the pan and evenly split up the kale amongst them. Top with extra shredded parmesan and black pepper.