Crispy Smash Tacos (Print)

Juicy seasoned beef smashed and seared on tortillas with cheese, lettuce, and salsa for a crisp handheld delight.

# What You'll Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend)
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 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)

# Directions:

01 - In a bowl, combine ground beef with salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just combined.
02 - Portion the beef mixture into 8 equal balls, approximately 2 ounces each.
03 - Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat.
04 - Place 2 to 3 tortillas on the hot surface, then place a beef ball in the center of each tortilla.
05 - Using a spatula or burger press, firmly press each beef ball into a thin layer covering most of the tortilla.
06 - Cook for 2 to 3 minutes until the beef underneath is browned and crispy.
07 - Flip each taco so beef side is down; cook for 1 to 2 minutes until tortillas are crisp and beef is cooked through.
08 - Sprinkle cheese over the beef side while still hot.
09 - Transfer tacos to a plate, beef side up. Repeat with remaining tortillas and beef, adding oil as needed.
10 - Top with lettuce, tomatoes, onions, sour cream, and salsa as desired. Serve immediately.

# Expert Advice:

01 -
  • The beef gets impossibly crispy on one side while staying juicy inside, which is the texture gold standard for tacos.
  • You're done in 30 minutes flat, from raw ingredients to your plate, which means weeknight dinner that feels fancy.
  • The smash technique means more surface area for browning, so every bite has that satisfying crust that cheap tacos promise but rarely deliver.
02 -
  • The skillet temperature is everything—if it's not hot enough, your tortilla will be soft and chewy instead of crispy, and the beef won't sear properly.
  • Don't press down while the beef is cooking or you'll squeeze out all the juices and end up with a thin, dry patty instead of something juicy inside with a crispy shell.
03 -
  • Let your skillet preheat for at least two minutes over medium-high heat—rushing this step means soft tortillas and disappointed taste buds.
  • If you don't have a burger press, the flat side of a spatula works just as well, or even a sturdy spatula held in both hands and pressed down firmly.
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