Smash Tacos
Hand-held tacos built on corn tortillas with a seared protein, melted cheese, and crispy toppings. Cooked on a griddle or skillet, the filling is pressed thin and caramelized before assembly.
Ingredients
Method
Dice onion and jalapeños; chop cilantro; cut lime into wedges. Keep all toppings in separate bowls near the stove.
Warm tortillas in a dry skillet over medium heat for 30 seconds per side, then set aside and keep warm.
Heat a cast-iron skillet or griddle over medium-high heat until hot.
Divide ground meat into 8 equal portions (about 2 oz each); do not form patties, leave loose.
Place one portion on the hot skillet and immediately press flat with a spatula until ¼ inch thick; season with taco seasoning. Cook 90 seconds without moving until edges are caramelized.
Flip and cook 60 seconds more. Transfer to a plate and repeat with remaining portions.
Place one warm tortilla on a flat surface; top with one smash patty and a pinch of shredded cheese.
Add onion, jalapeño, cilantro, and a spoonful of salsa on top.
Fold tortilla in half and serve immediately with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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