These smash tacos are about to become your new weeknight favorite. We’re taking the viral TikTok that had everyone going crazy on social media and topping it with the best parts of Mexican street corn – because crispy, caramelized beef edges deserve that creamy elotes treatment.
The key to the smash taco trend is spreading that seasoned beef directly onto the tortilla before hitting the hot cast iron – it creates crispy edges that are impossible to achieve any other way. I’ve been crushing on the smash burgers trend and this elotes mixture for years. The combination of cotija, lime, and Tajín brings all those authentic street cart flavors without having to track down a vendor.
Trust me, once you nail this smash burger tacos method, regular tacos are going to feel like a missed opportunity.
🔪 Ingredients & Tools You’ll Need
For the Smash Tacos
- Ground beef
- White onion
- Smoked paprika, garlic powder, cumin, chili powder
- Salt and pepper
- Street taco-size flour tortillas
For the Mexican Street Corn Topping
- Corn (grilled and removed from the cob, canned, or frozen)
- Greek yogurt & mayonnaise
- Cotija cheese
- Fresh lime juice
- Tajín or Trader Joe’s Everything But the Elote seasoning
- Fresh cilantro
- Hot or regular honey
For Serving
- Extra chopped cilantro
- Lime wedges
- All of your favorite taco toppings, chopped tomatoes, onions, and iceberg lettuce.
Equipment
- Large cast-iron skillet or griddle
- Mixing bowls
- Spatula
- Sharp knife
📝 How to Make Smash Tacos Step-by-Step Instructions
- Mix the beef filling. In a medium bowl, combine ground beef, onion, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper until well mixed.
- Make the corn topping. In a separate bowl, stir together corn, Greek yogurt, mayonnaise, cotija cheese, lime juice, seasoning, cilantro, and honey until creamy and fully combined.
- Assemble the smash tacos. Spread 2 tablespoons of the beef mixture onto each tortilla, pressing it into a thin patty so it covers the surface. Repeat with all tortillas.
- Cook the tacos. Heat a large cast-iron skillet over medium-high heat. Place 1–2 tacos, meat side down, and cook for 2 minutes until browned and crispy. Flip and cook another minute until the beef is cooked through. Repeat with the remaining tacos.
- Finish and serve. Top each taco with a spoonful of street corn mixture, a squeeze of lime, and fresh cilantro. Serve hot.
🔄 Substitutions & Variations
- Corn tortillas can be swapped for flour if you prefer.
- Sour cream works in place of Greek yogurt for a richer topping.
- Cheese swap: Queso fresco or feta can sub for cotija.
- Spice level: Add jalapeños or use hot honey for more kick.
💡 Meat Nerd Tips
- Get the sear: Press the meat firmly into the tortilla and cook on a hot skillet for crispy edges and maximum flavor.
- Go fresh: Use fresh corn and char it for smoky-sweet flavor.
- Swap it up: Ground chicken, turkey, or pork all work well.
- Warm tortillas: Heat tortillas first to prevent tearing when spreading the beef.
🍽️ Serving Suggestions
- Pair these smash tacos with chips and salsa, fresh guacamole, or Mexican rice and beans.
- Wash it all down with a cold margarita or cerveza.
🧊 Leftovers and Storage
- Store leftover cooked tacos in an airtight container in the fridge for up to 4 days.
- Store street corn topping separately to prevent soggy tortillas.
- Reheat tacos in a skillet over medium heat or in the oven at 350°F for 10 minutes.
- Top with corn mixture just before serving.
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Easy Smash Tacos Recipe with Creamy Mexican Street Corn Topping
Recommended Equipment
- Large cast iron skillet or griddle
- Mixing Bowls
- Spatula
- sharp knife
Ingredients
For the Smash Tacos
- 1 pound ground beef
- ½ white onion chopped
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 10-12 street taco size flour tortillas
For the Elote Dip
- 1 ½ cups corn grilled and removed from the cob, canned or frozen
- ½ cup plain greek yogurt or sour cream
- 1 tablespoon mayonnaise
- ½ cup cotija cheese crumbled
- 1 lime juiced
- 2 teaspoons Tajín or Trader Joe's everything but the elote seasoning
- 1 tsp paprika
- 2 tablespoons cilantro chopped
- 1 teaspoon honey or hot honey for extra kick
- Extra chopped cilantro and lime wedges for garnish.
Instructions
Make the elote dip:
- In a separate medium bowl, combine the corn, greek yogurt, mayonnaise, cotija cheese, lime juice, everything but the elote seasoning, paprika, cilantro, and honey, and stir until fully combined.
- Set the elote dip aside until ready to use.
Prep the smash tacos:
- In a medium bowl, gently mix the ground beef, onion, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper fully combined.
- Spoon out two tablespoons of the meat mixture and flatten it onto a tortilla, spreading it out until the entire tortilla is covered in a thin layer of meat, leaving about a quarter inch on the edges of the tortilla.
- Repeat until all of the meat has been used.
Cook
- Heat a large cast iron skillet over medium high heat.
- Once hot, place 1-2 tacos meat side down in the skillet and allow to cook for 2 minutes, then flip and cook until the meat is cooked through, gently pressing if needed for about another minute.
- Repeat until all of the tacos are cooked.
Serve:
- Spoon some of the street corn mixture onto each taco, top with fresh squeezed lime and cilantro, and enjoy!
Notes
- Pickled red onions make an incredible topping – tangy crunch against the rich beef.
- Use fresh or charred corn for the topping if you have it, for extra smoky-sweet flavor.
- Swap Greek yogurt for sour cream if you prefer a richer elote-style topping.
- Warm tortillas before spreading the beef to prevent tearing.
- Store the street corn topping separately so the tacos don’t get soggy.
- Griddle-friendly: This recipe works perfectly on a Blackstone or any large flat-top griddle.
Nutrition
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❓ FAQs About Making Smash Tacos
Smash tacos are tortillas layered with seasoned ground beef that’s pressed flat and cooked directly in the skillet until crispy, then topped with your favorite toppings.
Yes – just warm them first so they don’t crack when spreading the beef. Corn tortillas tear more easily than flour tortillas, so work gently.
You can prep the beef mixture and corn topping a day in advance. Cook the tacos fresh so they stay crispy.
Mexican street corn is a star, but you can also add salsa, guacamole, shredded lettuce, or pickled onions.
Yes! Use a flat top griddle (Blackstone) or grill pan on any grill.
