Crispy Smash Tacos (Printer-Friendly)

Juicy beef smashed on tortillas, seared crisp, topped with cheddar, lettuce, tomatoes, and salsa for a flavorful meal.

# What You'll Need:

→ Beef

01 - 1.1 lbs (500 g) ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder

→ Tortillas

07 - 8 small (6-inch) flour tortillas

→ Cheese & Toppings

08 - 1 cup (120 g) shredded cheddar or Monterey Jack cheese
09 - 1 small red onion, thinly sliced
10 - 1 small head romaine lettuce, shredded
11 - 2 medium tomatoes, diced
12 - 1/2 cup sour cream
13 - 1/2 cup salsa or hot sauce

→ Oil

14 - 2 tbsp neutral oil (canola or vegetable)

# Method:

01 - Combine ground beef with salt, black pepper, smoked paprika, garlic powder, and onion powder in a mixing bowl; mix gently until just combined.
02 - Divide the seasoned beef into 8 equal portions, approximately 2 ounces each.
03 - Heat 1 tablespoon of neutral oil in a large skillet or griddle over medium-high heat.
04 - Place 2 to 3 tortillas on the hot surface, then place one beef portion in the center of each tortilla.
05 - Using a spatula or burger press, firmly smash each beef portion into a thin layer covering most of the tortilla.
06 - Cook for 2 to 3 minutes until the beef is browned and crispy underneath.
07 - Flip each taco so the beef side faces down; cook for 1 to 2 minutes until tortillas are crisp and beef is fully cooked.
08 - Sprinkle shredded cheese over the beef side while still hot.
09 - Transfer tacos to a plate with beef side up and repeat the cooking process for remaining portions, adding more oil as needed.
10 - Top each taco with shredded lettuce, diced tomatoes, sliced onion, sour cream, and salsa. Serve immediately.

# Expert Suggestions:

01 -
  • The beef gets insanely crispy and golden—way more interesting texture than a standard cooked patty.
  • Everything comes together in 30 minutes, so you can have restaurant-quality tacos on a random Tuesday night.
  • There's something deeply satisfying about the smashing itself; it's interactive cooking that actually tastes better.
02 -
  • The thickness of your smash determines everything—too thick and the inside stays raw while edges burn, too thin and there's no beef texture left.
  • Cheese melted directly onto hot beef beats scattered cheese every single time because it fuses into the crust rather than sitting on top.
  • Don't let anyone talk you into medium heat; medium-high is non-negotiable for that crispy crust to actually form.
03 -
  • Flatten your beef balls before your skillet is fully hot if you're nervous about timing—cold beef on hot pan is actually the ideal moment to smash because you get the best shape control.
  • Save 1 tbsp of oil for a second batch so you get the same heat and crust on every taco, not just the first batch.
  • If your tortillas are thick or old, warm them slightly before cooking so they're pliable enough to take the beef weight without cracking.
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