Craving a classic burger but short on time? These trending 15-minute smash tacos are our food team’s genius solution

You might have heard of smash burgers, but there’s a new trend you need to try. Smash tacos take the best bits of a crispy-edged burger and combine them with everything you love about taco night, making them a quick and easy dinner for those evenings when you can’t decide what you fancy.

The idea is simple but clever. Just like a smash burger, seasoned beef is pressed onto a hot pan to create those deliciously crisp, caramelised edges. But instead of cooking the meat on its own, it’s smashed directly onto a tortilla, allowing the beef to cook into the wrap while the tortilla turns golden and crisp.

Food editor Jess Meyer developed the recipe and says this clever cooking method is one of the reasons she loves it. “Cooking the meat directly onto the tortilla gives you a much more stable taco, so you get all the flavour without the usual mess of all the mince falling out of the delicate wrap.” It also means you get a satisfying contrast of textures, with crisp beef and tortilla alongside fresh, crunchy toppings.

Ready in just 15 minutes, these smash tacos are ideal for a speedy weeknight dinner but are just as good for relaxed entertaining. Prepare a selection of toppings, like the corn salsa, jalapenos and pickled cabbage and let everyone build their own. With affordable, everyday ingredients and very little prep, this is an easy way to keep dinner time fun and fresh.

• Makes 4
• Prep 7 minutes
• Cook 8 minutes
• Per serving: 622cals, 33g fat, 14g sat fat, 45g carbs

Ingredients

• ½ red onion, finely chopped
• Juice 1 lime, plus extra wedges to serve
• Pinch chilli flakes
• ½ small white cabbage, finely shredded
• 3tbsp pickled jalapenos, chopped, plus 2tbsp pickle juice
• 400g beef mince
• 2tbsp barbacoa spice blend (or another mexican spice blend)
• 4tsp vegetable oil
• 8 small soft wheat tortillas
• 195g tin sweetcorn in water, drained
• 150g feta, crumbled
• Small bunch coriander, leaves picked
• Hot sauce, to serve

Method

1. In a bowl, mix together the onion, lime juice, chilli flakes and a pinch of salt. In a separate bowl, toss the shredded cabbage with the jalapenos and pickle juice. Set both aside.
2. Heat a large frying pan over high heat (or 2 if you have them). In a bowl, mix together the mince, spice, and a pinch of salt. Divide the mixture into 8 portions.
3. Add 1 tsp to each frying pan and add 2 portions of mince to each. Top each with a tortilla and press firmly to flatten out the mince into a thin layer. Cook for about 1½ mins until the mince is cooked through and charred, then flip and briefly cook on the other side. Set aside and keep warm, then repeat with the remaining oil, mince and tortillas.
4. Once all the tacos are cooked, add the sweetcorn to the frying pan and cook over high heat for 1-2 mins, until a little charred, then toss with the onion mixture. Serve the tacos topped with the corn salsa, cabbage mixtures, some crumbled feta and coriander, hot sauce, and extra lime for squeezing.

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Tips and variations

• Get the pan hot: A really hot frying pan is key to getting the beef thin and crispy. Don’t move the tacos while they cook or you’ll lose that delicious charred crust.
• Don’t overcrowd the pan: If your pan isn’t large enough to cook two tacos comfortably, work in batches. Overcrowding will cause the beef to steam rather than crisp up.
• Make it spicier: Add extra jalapeños to the cabbage or swap the chilli flakes for finely chopped fresh red chilli. A generous drizzle of hot sauce at the end will also bring plenty of heat.
• Switch up the protein: Try the same technique with chicken or turkey mince.
• Add some creaminess: Swap the feta for grated cheddar or Monterey Jack, adding it to the tacos while they’re still hot so it melts slightly. A dollop of soured cream or guacamole also works well.
• Try a different salsa: Instead of the charred sweetcorn, use chopped avocado and tomato, a fresh tomato salsa or a spoonful of your favourite shop-bought salsa.
• Prep ahead: Make the pickled cabbage and onion mixture a few hours ahead and keep chilled. The extra time allows the flavours to develop and means you can get dinner on the table even faster.
• Use up leftovers: Any leftover cabbage, corn or beef can be turned into a quick lunch bowl. Add cooked rice, avocado and extra salsa, then finish with lime and coriander.