Griddle · Mexican inspired
Street-Style Smash Tacos with Pico, Lettuce & Smoky Chile Crunch
Thin beef smashed directly onto tortillas, griddled until deeply browned, then topped with shredded lettuce, fresh pico de gallo, a cool lime crema, and a smoky chile crunch for heat. It keeps the fast, crispy smash-taco format, but feels brighter, fresher, and more distinctively its own.
Prep
20 min
Cook
15 min
Total
35 min
Yield
8 tacos
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Ingredients
- For the tacos
- 1 lb ground beef (80/20 works best)
- 8 small flour tortillas
- Kosher salt
- Fresh ground black pepper
- 1tsp ground cumin
- 1/2 tsp smoked paprika
- 4 oz Monterey Jack or Chihuahua-style melting cheese, shredded
- Pico de gallo
- 2 ripe tomatoes, finely diced
- 1/4 white onion, finely diced
- 1 jalapeño, finely diced
- 1 small handful cilantro, chopped
- Juice of 1 lime
- Lime crema
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- Zest of 1 lime
- 1 tbsp lime juice
- A pinch of salt
- To finish
- 2 cups finely shredded lettuce
- Pickled jalapeño slices
- Lime wedges, for serving
- IKI smoky chili crunch
- 2 tbsp neutral oil
- 2 tbsp chipotle flakes (or crushed chipotle morita)
- 1 tsp smoked paprika
- 2 tbsp toasted pepitas (pumpkin seeds), coarsely chopped
- 1 small garlic clove, finely grated
- pinch of salt
Method
- Make the pico de gallo. Combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir and let it sit while you prepare the rest.
- Make the lime crema. Mix the sour cream, mayonnaise, lime zest, lime juice, and salt until smooth. Set aside.
- Season the beef. In a bowl, gently mix the ground beef with the cumin, smoked paprika, a good pinch of salt, and black pepper. Divide into 8 equal loose portions.
- Preheat the griddle. Heat a griddle or large heavy skillet over medium-high to high heat until properly hot.
- Build the smash tacos. Spread one portion of beef thinly over one side of a tortilla, leaving a small border at the edge.
- Cook beef-side down. Place the tortilla beef-side down onto the hot surface. Use the IKS5 Pro Smash Press to press firmly so the meat makes maximum contact with the griddle.
- Season and sear. Cook until the beef is deeply browned and crisp at the edges, about 2–3 minutes.
- Flip and cheese. Flip the taco so the tortilla is now against the griddle. Sprinkle over a little shredded cheese and cook another 1–2 minutes until the tortilla is lightly toasted and the cheese melts.
- Finish the tacos. Transfer to a tray and top each taco with shredded lettuce, pico de gallo, a drizzle of lime crema, a few pickled jalapeños, and a small spoonful of our smoky chile crunch.
- Serve immediately. Serve hot with lime wedges on the side.
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