There simply isn’t an easier recipe than a smash taco, and these, inspired by juicy lamb kofta kebabs, are wonderful. Just mix ground beef with a bunch of seasoning, press onto tortillas, pan-fry, and top. They’re super quick, super easy and fab for any day of the week.
Whenever someone asks me for a recipe for someone who isn’t super confident in the kitchen, nine times out of ten, I’ll suggest a smash taco. It may have started as a social media trend, but it’s a seriously genius idea that works SO well and is incredibly versatile. The process remains the same – mix your flavor-packed topping, press onto tortillas, pan-fry for a few minutes, load on fresh toppings and serve with some kind of dipping sauce. They are just so easy and SO worth trying.
This variation uses very similar ingredients to these juicy lamb koftas and works perfectly in smash taco form. I’m topping these with a lovely fresh, crunchy mix of lettuce, cucumber, feta and juicy tart pomegranate seeds for a lovely combination of flavors that works wonderfully with the spiced beef topping.
While they’re great for busy weeknights, they’re also brilliant for entertaining and for serving a crowd. Lay out all the toppings for people to help themselves, and you can even cook them all at once on an outdoor grill, barbecue or Blackstone.
If you’re also a smash taco fan, try these smash satay chicken tacos, smash lahmacun tacos, smash banh mi tacos or smash dumpling tacos next.
Ingredients You’ll Need
- Ground beef. I like to use lean meat just so the tacos don’t get too greasy in the pan (but you can use meat with a higher percentage of fat if you prefer). You could also use ground lamb, pork, chicken, turkey or a plant-based alternative here.
- Spices. You’ll need ground coriander, cumin, cinnamon and smoked paprika as your base, and I like to add chili flakes too for a bit of heat, but that’s optional.
- Toppings. I’m using shredded crunchy lettuce, cucumber, feta and pomegranate seeds, but you can play around here. Add tomatoes or red onion, diced bell peppers or olives.
- The sauce. Garlicky tahini sauce works perfectly with these tacos, but if you’re not a tahini fan, go for garlic aioli, or spicy aioli.
How To Make Smash Kebab Tacos
Add all your ingredients for the kofta taco topping to a mixing bowl, and combine so that all the seasoning is evenly dispersed.
Spread a heaped spoonful of the mixture onto your taco, taking it right to the edges to allow for shrinkage while cooking. Try to press it into a thin, even layer. Set aside and repeat with the rest of the topping.
Cook the tacos, meat side down, for a few minutes, then flip and let the taco crisp up in the pan slightly. Remove from the heat, then it’s time to top them.
Drizzle with tahini sauce, then pile on the shredded lettuce, crumbled feta and the pomegranate seeds. Finish with a sprinkling of za’atar or dukkah.
Smash Kebab Tacos FAQs
You can top the tacos a few hours in advance of cooking them – just store them in the fridge with a layer of parchment paper in between them if you’re stacking them to prevent them from sticking together.
Get as creative as you like! A Greek salad would be great, or add sliced tomatoes and red onions. Diced cucumber would be lovely too. Skip the feta if you’re not a fan, and you could use garlic aioli or spicy gochujang aioli instead of tahini sauce.
Like this recipe? Try these easy weeknight dinners next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Smash Kebab Tacos
Ingredients
Method
- Make the kebab topping. Add the ground beef to a large mixing bowl along with the crushed garlic, 1 teaspoon each of ground cumin, ground coriander, ground cinnamon, smoked paprika and salt, ½ teaspoon of chili flakes (if you're using them), and ½ cup of chopped parsley. Mix well to combine so that all the seasoning is evenly dispersed throughout the meat.
- Mix the tahini sauce. Add ½ cup of tahini, 2 crushed garlic cloves, ½ teaspoon of salt, and 1 tablespoon of lemon juice to a small bowl, then drizzle in roughly ⅓ cup of water, mixing vigorously with a fork as you do. It’ll feel like it won’t come together – it’ll seize up, then become smooth and creamy as you keep mixing. If it’s still thick, drizzle in more water and stir again. Set aside.
- Top the tacos. Pile a heaped tablespoon of the beef mixture on top of your mini tortillas, then use the back of your spoon to spread it out into a thin, even layer. You can take the meat right to the edges to allow for any shrinkage as they cook.
- Cook the tacos. Set a large pan over high heat and add a good drizzle of olive oil. Place your tacos, meat side down, into the pan and press FIRMLY down on the back of the tacos to really 'smash' them. I like to use a spatula or fish slice for this. Cook for four minutes, then flip and cook for another 30 seconds on the other side. Remove from the pan, and repeat with the rest of the tacos.
- Garnish and serve. Drizzle a little of the garlicky tahini sauce onto each taco, then top with the shredded lettuce, diced cucumber, crumbled feta, pomegranate seeds and mint leaves. Sprinkle over a little za'atar (or dukkah), then serve with more tahini sauce on the side for dipping.
I sooo love your ability to take world food and make it easy and accessible to make. The best way to use a lb of ground beef for sure! These are amazing, as well as your dumpling smashed tacos 🥰
I audibly gasped when I bit into this, the flavors are incredible! Served with a Greek salad on the side and it was delectable. This is going to be a regular staple in our household moving forward.
I LOVEEEE this!! So happy you enjoyed this one so much Rachael 💕 The flavors are unreal aren’t they – and love matching them with a Greek salad xx Kate