What else could I top the festive smash tacos with?

If you're not a fan of cranberry sauce, try using caramelized onions, caramelized onion relish, or sweet chili jam . Skip the Brussels sprouts if you like - you could use chopped spinach or arugula leaves.

How do I make the topping stick to the smash tacos?

Make sure your pan is super hot when you add your tacos, and press FIRMLY down on the back of the tacos when you do. This will help to 'smash' the topping into the tortilla. If the topping doesn't stick, though, don't worry too much. It'll still taste lovely.

Can I make the smash taco topping ahead of time?

You can! The ground turkey mixture keeps well in the fridge for up to 3 days. Then just top the tacos and cook when you're ready. You can also press the mixture onto the tacos up to 24 hours ahead of time - just make sure you place a piece of parchment paper in between each layer if you're stacking them when you store them in the fridge.

Festive Smash Tacos with Bacon and Brie

Description

The viral smash tacos get a very fun, festive makeover with these festive smash tacos. We’ve got a herby, garlic-packed ground turkey and sausage topping, lots of oozy brie cheese, cranberry sauce, crispy bacon, AND shredded Brussels sprouts for an easy, speedy twist on the viral favorite. Serve with cranberry egg-free garlic aioli for dipping.

Ingredients

Units Scale

4 slices of bacon
1/2 cup cranberry sauce
1/4 cup egg-free garlic aioli
8oz (250g) ground turkey (or ground chicken)
8oz (250g) sausages (or use ground sausage)
3 sprigs of rosemary, finely chopped
2 garlic cloves, crushed
1 teaspoon salt
Black pepper
Mini tortillas (approximately 12)
Olive oil, for cooking
1 wheel of brie cheese, sliced
3.5oz (100g) Brussels sprouts, shredded

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Instructions

Cook the bacon. Set a frying pan you (ideally) have a lid for over high heat and add the slices of bacon. Cook until super crispy, flipping a couple of times (about five minutes). Remove from the pan and chop into small pieces.
Make the cranberry aioli. Mix 1/4 cup of the cranberry sauce with 1/4 cup of garlic aioli, then set aside.
Mix the taco topping. Slice down the skins of your sausages, then add the meat into a mixing bowl and discard the skins. Add the ground turkey, chopped rosemary, crushed garlic, 1 teaspoon of salt, and a very good grind of black pepper. Mix well to combine.
Top the tacos. Scoop up a large spoonful of the mixture, then press it into a thin, even layer on your mini tortilla. Use the back of your spoon to press it right to the edges. Repeat with the rest of the mixture.
Cook the tacos. Drizzle a little olive oil into the same pan you cooked the bacon in and set it over medium-high heat. Place the tacos, topping side down, onto the pan and use a spatula or fish slice to press firmly down on the back of the taco. Cook for four minutes.
Add the brie. After four minutes, flip the tacos over and add a couple of slices of brie to each one. Pop the lid on (or use aluminum foil, a plate, or a wooden board) and leave for another minute, so the cheese melts. Remove the lid, then remove the tacos from the pan. PRO TIP: The cheese may have melted into the pan, but this is a good thing! Use the spatula to push the cheese back to the edges of the tacos before removing them from the pan. It will have created a lovely cheesy crust.
Top the tacos. Spoon a little cranberry sauce onto each taco, then top with the shredded Brussel sprouts and scatter with the crispy bacon. Serve with the cranberry aioli on the side for dipping.

Notes

INGREDIENT NOTES: You could use ground chicken, pork, beef, or a plant-based alternative instead of turkey if you prefer. If you don’t want to use sausages, replace them with more ground meat. Swap the rosemary for sage if you like. If you’re not a Brussel sprout fan, use chopped spinach, arugula, white or red cabbage. The cranberry sauce can be swapped for sweet chili jam, caramelized onions or caramelized onion relish.

TOPPING NOT STICKING? Make sure your pan is SUPER hot when you add the tacos and make sure you’re pressing down firmly onto them when you add them. This will ‘smash’ them into the pan and help the meat to stick to the tortilla. But if the topping doesn’t stick, don’t worry too much. They’ll still taste the same!

PREP AHEAD: You can prepare the individual elements in advance, then just top and cook the tacos when you’re ready. The ground turkey mixture will keep for 3 days in the fridge. You can top the tacos with the turkey mixture 24 hours in advance, then store them in the fridge if you like. If you do, make sure you separate the tacos with parchment paper so they don’t stick.

STORAGE INSTRUCTIONS: Leftover tacos will keep for 3 – 4 days, stored in the fridge. They will be soft after storing them in this way, but they’ll still be delicious. You can crisp up the bottom of the tacos on the stovetop for a few minutes if you like.

Prep Time: 5
Cook Time: 15
Category: tacos
Method: stove top
Cuisine: american

Nutrition

Serving Size: 3 tacos
Calories: 641
Sugar: 12.7g
Sodium: 1449.7mg
Fat: 44.4g
Saturated Fat: 16.8g
Unsaturated Fat: 24.9g
Trans Fat: 0g
Carbohydrates: 30.7g
Fiber: 3.6g
Protein: 31.1g
Cholesterol: 127.6mg