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I hopped on the smashed taco trend and made these turkey smash burger tacos a little bit lighter than what I’ve seen on TikTok. They got here out delicious!
Smash Taco Recipe
This six-ingredient smashed taco recipe was a success in my house! If you’ve got a griddle, Blackstone, or forged iron skillet, these healthy smashed tacos are a must! The bottom turkey is seasoned and smashed with a burger press, then topped with cheese, corn tortillas, avocado, and pico de gallo. Plus, these high-protein tacos have 41 grams of protein in two tacos. For those who love tacos, listed below are more dinner ideas: Beef Tacos, Grilled Chicken Tacos with Lettuce Slaw, and Vegetarian Black Bean Tacos.
Ingredients
- Ground Turkey: I purchased 93% lean ground turkey to make these tacos lighter.
- Taco Seasoning: You possibly can make homemade taco seasoning or buy it at the shop. I prefer making it since it’s cheaper and healthier than premade versions.
- Cheese: Shredded cheddar or Mexican cheese mix
- Tortillas: You’ll need eight corn tortillas.
- Avocado: Thinly slice one Haas avocado, for topping.
- Pico de Gallo: I actually have a straightforward recipe for homemade pico de gallo, a salsa with tomatoes, onion, and cilantro. Store bought also works.
Tips on how to Make Smash Tacos
I made this smash burger taco recipe on Reels if you wish to see the steps below in motion.
- Prep: Before you begin cooking, get all of your ingredients out and prep the toppings so the whole lot’s ready.
- Turkey: Season the bottom turkey with taco seasoning, and roll it into eight balls weighing two ounces each.
- Smash Turkey: Heat your griddle, Blackstone, or forged iron skillet over medium-high heat and spray with oil when hot. Working in batches, put the turkey balls on the pan, leaving enough room in order that they won’t touch once they’re pressed down. Smash the meat as thinly as possible with a round burger press, a big spatula with a mallet on top, or a small saucepan. Cook until the bottoms brown.
- Tortilla and Cheese: Flip the turkey, and top each patty with two tablespoons of cheese and a tortilla. Press down on the tortilla, and cook for 2 minutes until the underside of the turkey browns and the cheese melts. Flip and cook for one more minute to char the tortillas. Transfer the tacos to a plate, meat side up.
- Serving: Top each smash taco with avocado and pico de gallo.
What to Serve with Smashed Tacos
This easy smash burger tacos recipe could be delicious with black beans and rice, pinto beans, Mexican brown rice, or cilantro lime cauliflower rice for a low-carb option. For some veggies, make this Skillet Mexican Zucchini or Grilled Corn Salad. And don’t forget a drink! Do this Citrus Margarita Spritzer or Zero-Proof Jalapeño Paloma .
Storage
These smashed tacos are best eaten right after they’re made. If you’ve got extra raw turkey, you’ll be able to refrigerate it for in the future and cook it the subsequent to have fresh tacos. If you wish to make all the smash taco and reserve it for later, allow them to cool after which refrigerate them. To reheat, warm on the griddle or within the
microwave after which top with the cheese, avocado, and pico.
Variations
- Meat: Swap ground turkey for lean ground beef or ground chicken.
- Salsa: For those who don’t have time to make pico de gallo, some supermarkets sell it premade. You may also use any jarred salsa or make my No-Cook Red Salsa or Salsa Verde.
- Tortillas: Substitute flour tortillas for corn.
- Avocado: Switch out the sliced avocado for guacamole.
More Taco Recipes You’ll Love
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 2 tacos
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Prep all of your ingredients so the whole lot is prepared.
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Season ground turkey with taco seasoning and roll into 8 balls, 2 ounces each.
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Heat a big griddle, black stone or forged iron skillet over medium-high heat.
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When hot, spray with oil. Working in batches add turkey balls leaving enough space in between in order that they have room to spread and top with parchment.
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Using the press or a big spatula with a mallet pushing down on it, smash all of them down as thin as possible. Cook until the bottoms are browned.
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Flip, top each with about 2 tablespoons shredded cheese then top with tortilla.
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Use the press to press down well on each. Cook about 2 minutes, until the underside of the turkey browns and the cheese melts. Flip and cook 1 more minute so the tortillas char. Transfer tortillas to a plate, meat side up.
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Top with sliced avocado and pico de gallo, plus salsa if desired. Fold and eat immediately.
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Serving: 2 tacos, Calories: 452 kcal, Carbohydrates: 32 g, Protein: 31 g, Fat: 20 g, Saturated Fat: 8 g, Cholesterol: 110 mg, Sodium: 683 mg, Fiber: 4 g, Sugar: 6 g