It is 6pm and you need dinner fast. You want something fresh and filling but time is short. These high protein smash tacos are the perfect solution for your busy schedule.
This recipe brings the bright, fresh flavors of Spring to your table. It combines the crispy texture of potstickers with the ease of a taco. Your whole family will love this fun fusion meal.
Why You Will Love This Recipe
This dish is a total winner for any healthy reset. You get all the comfort of a dumpling without the tedious folding. It is packed with 25g of protein to keep you feeling satisfied.
The prep is minimal and the cleanup is even easier. You only need one large skillet to get dinner on the table. It is budget-friendly and uses simple staples you likely have already.
Simple Cooking Method
The “smash” technique is so simple for beginners to master. You just spread the meat thin and press it into the pan. This creates a perfect golden crust every single time.
The meat cooks incredibly fast because it is pressed thin. You do not need any special equipment or fancy skills. Just a heavy spatula and a hot non-stick skillet will do.
Ingredients You Will Need
These ingredients are fresh, light, and easy to find at any grocery store.
- 1 lb lean ground pork or 93% lean ground turkey
- 8 small street taco size flour tortillas
- 2 tablespoons soy sauce, divided
- 1 tablespoon freshly minced ginger
- 3 cloves garlic, minced
- 1/2 cup finely chopped scallions
- 1 tablespoon toasted sesame oil
- 2 cups shredded green cabbage
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili crisp
- Cooking spray
Step-by-Step Instructions
- In a large mixing bowl, combine the lean ground meat, 1 tablespoon of soy sauce, minced ginger, garlic, and half of the chopped scallions.
- Divide the meat mixture into 8 equal portions (approximately 2 ounces each).
- Place one portion of meat in the center of a tortilla and use your fingers or a spatula to spread it in a thin, even layer covering the entire surface of the tortilla.
- Lightly coat a large non-stick skillet or griddle with cooking spray and heat over medium-high heat.
- Place the tortillas meat-side down onto the hot skillet. Use a heavy spatula or a grill press to firmly smash the tortilla down, ensuring maximum contact between the meat and the pan.
- Cook for 3 to 4 minutes without moving until the meat is thoroughly browned and cooked through.
- Carefully flip the tacos and cook the tortilla side for 30 to 45 seconds until slightly crisp and golden.
- In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, rice vinegar, sesame oil, and sriracha to create the dressing.
- Toss the shredded cabbage with the dressing and the remaining scallions.
- Top each smash taco with the dressed cabbage slaw and serve immediately.
Best Ways to Enjoy It
Serve these tacos warm while the meat is still crispy. The cold, crunchy slaw provides a beautiful contrast to the savory pork. You can add an extra drizzle of chili crisp for heat.
These are great for a casual weeknight dinner at the kitchen island. Pair them with a simple side of steamed edamame. They also work perfectly for a fun, hands-on family meal.
Storage and Reheating
Store the cooked tacos and the slaw in separate containers. They will stay fresh in the fridge for up to three days. Keeping them separate prevents the tortillas from getting soggy.
To reheat, use a dry skillet over medium heat. Place the taco meat-side down for a minute to restore the crunch. Avoid the microwave if you want to keep that crispy texture.
Tips for Best Results
- Do not skip the firm smash with your spatula for a better crust.
- Use lean meat to prevent the tortillas from becoming too greasy.
- Ensure your skillet is very hot before adding the meat-side down.
- Spread the meat all the way to the edges of the tortilla.
- Make the slaw right before serving to keep it bright and crunchy.
- Use a non-stick pan to ensure the meat releases easily after searing.
Ways to Switch It Up
- Try using ground chicken for an even lighter protein option.
- Swap flour tortillas for corn tortillas for a gluten-free version.
- Add shredded carrots or radishes to the slaw for extra Spring color.
- Top with pickled ginger or jalapeños for a spicy kick.
Common Questions
Can I use ground beef instead?
Yes, you can use lean ground beef for these. It will have a richer flavor but still works great. Just ensure you use a high-lean percentage meat.
How do I keep the meat from sticking?
A good non-stick skillet is your best friend here. Wait until the meat is fully browned before trying to flip it. It should release naturally once the crust forms.
I hope these high protein smash tacos bring some ease to your busy week. They are fresh, fast, and so satisfying to eat. Enjoy every crispy bite with your family!
— Katie Wood
Ingredients
- 1 lb lean ground pork or 93% lean ground turkey
- 8 small street taco size flour tortillas
- 2 tablespoons soy sauce, divided
- 1 tablespoon freshly minced ginger
- 3 cloves garlic , minced
- 1/2 cup finely chopped scallions
- 1 tablespoon toasted sesame oil
- 2 cups shredded green cabbage
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili crisp
- Cooking spra y
Instructions
- In a large mixing bowl, combine the lean ground meat, 1 tablespoon of soy sauce, minced ginger, garlic, and half of the chopped scallions.
- Divide the meat mixture into 8 equal portions (approximately 2 ounces each).
- Place one portion of meat in the center of a tortilla and use your fingers or a spatula to spread it in a thin, even layer covering the entire surface of the tortilla.
- Lightly coat a large non-stick skillet or griddle with cooking spray and heat over medium-high heat.
- Place the tortillas meat-side down onto the hot skillet. Use a heavy spatula or a grill press to firmly smash the tortilla down, ensuring maximum contact between the meat and the pan.
- Cook for 3 to 4 minutes without moving until the meat is thoroughly browned and cooked through.
- Carefully flip the tacos and cook the tortilla side for 30 to 45 seconds until slightly crisp and golden.
- In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, rice vinegar, sesame oil, and sriracha to create the dressing.
- Toss the shredded cabbage with the dressing and the remaining scallions.
- Top each smash taco with the dressed cabbage slaw and serve immediately.
