1. Add the ground chicken to a large mixing bowl and season with the taco seasoning, garlic powder, cumin, chili powder, and the fresh lime juice. Gently mix by hand until everything is well incorporated, then divide into 4 equal balls.

2. In a large frying pan, add a few teaspoons of olive oil and heat over medium heat. Add two of the balls of ground chicken and use a spatula to flatten. You want this to be as flat as you can make them, so I found cooking two at a time worked best. Cook for 3 minutes.

3. Make sure you’ve cleaned your spatula from any contact with raw chicken, then flip the smash tacos and top with a mini tortilla using your spatula to flatten again. Cook for 2 minutes.

4. Flip again so the tortilla is now flat on the pan, chicken should be 165 degrees internally. Top the chicken with your cheese of choice…I used queso fresco and Cotija. Cook for 90 seconds to slightly toast the tortillas then remove to a plate.

Repeat until all ground chicken as been cooked! Add any additional toppings you’d like! I added a chipotle mayo sauce and chopped lettuce.