Juicy, messy burger tacos with a Mexican twist. Here is an easy recipe for Mexican smash tacos with pico de gallo, guacamole, cheddar and crisp salad leaves.
The Tex-Mex spiced beef and the lightly crisped tortilla go perfectly with the fresh pico de gallo and the creamy guacamole – a wonderful mouthful.
They are so easy to make and seriously good – a favourite with the whole family.
Serve them with a bowl of crisp tortilla chips on the side, perhaps as nachos – a little crunch alongside is always the finishing touch.
You can easily assemble the tortillas ahead of time and stack them with greaseproof paper between until you are ready to fry them. The same goes for both the guacamole and the pico de gallo. Leave the avocado stones in the guacamole, drizzle it with lime juice and cover it tightly with cling film – that way it keeps its colour nicely.
Mexican smash tacos
Ingredients
- 600 g minced beef
- 1 1/2 packet taco seasoning
- 8 slices cheddar, halved
- Salt and pepper
- Oil
Toppings
- Fresh salad leaves
- Crème fraîche
- Salsa – click here for the recipe
- Pico de gallo – click here for the recipe
- Guacamole – click here for the recipe
You’ll also need
- 8 small soft tortillas
Method
- Season the mince with the taco seasoning and mix it well.
- Divide the mince into portions of 75 g each and press the meat out thinly over the tortillas. Season with a little salt and freshly ground pepper.
- Heat a frying pan and fry them in a splash of oil for a couple of minutes over a good, high heat. Start meat side down, and press them down firmly with a palette knife or similar for the first little while. *Depending on the size of your pan, you can fry one or two at a time.
- Then turn them over, place 2 half slices of cheese on the meat and warm the tortilla side for a moment.As they are done, transfer them to a baking tray lined with baking paper in the oven at 80°C, conventional oven (top and bottom heat). Here they keep warm – and the cheese melts.*If you are only cooking for 1 or 2 people, you can skip the oven – and instead put a lid on the pan to melt the cheese. In that case, give them about 1 minute on the tortilla side, still over high heat.
- Before serving, top them with crème fraîche, salad leaves, salsa/pico de gallo and guacamole.
Nutrition
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Ser lækkert ud.
Hvilke taco bruger du?
Hej Jane
Tusind tak 🙂
jeg bruger oftest dem fra Santa Maria der hedder Soft Wheat & Corn – de er super lækre 🙂
Warm wishes, Dianna
Der mangler tortilla i opskriften? Hvor mange ?
Hej Heidi
Portionen er til 8 stk – det er rettet 🙂
Warm wishes, Dianna
Super lækkert
Tusind tak Vibeke 🙂
Warm wishes, Dianna