Chimichurri Smashed Tacos
These Chimichurri Smashed Tacos are loaded with fresh herbs, crispy beef, and bold flavor in every bite. They’re quick enough for a weeknight but impressive enough to serve for a weekend cookout, taco night, or summer gathering.
If you’re looking for a taco recipe that’s anything but ordinary, these Chimichurri Smashed Tacos are it. Crispy seasoned beef is smashed onto tortillas, cooked until perfectly golden, then topped with a bright, garlicky homemade chimichurri, avocado, tangy pickled onions, and crumbled feta. Every bite has the perfect balance of savory, fresh, and tangy flavors.
One of my favorite parts is making a toppings bar so everyone can build their own tacos. Pair them with my Pickled Red Onions, Fresh Guacamole, Mango Pico de Gallo, or Pineapple Salsa for even more fresh flavor, and don’t forget a side of my Black Bean Salsa for scooping with tortilla chips between bites. If you’re looking for more taco inspiration, you’ll also love my Salmon Tacos, Grilled Chicken Street Tacos, or even my Carnitas Tostadas.
How to Make
In a medium bowl, combine the chimichurri ingredients and stir until well combined. Let the sauce sit while you prepare the tacos.
In a large bowl, combine the ground beef with spices. Mix just until combined.
Divide the beef into 8 equal portions. Place one portion of beef onto a tortilla and use your hands or the back of a spoon to press it into a very thin, even layer, spreading almost to the edges. Repeat with the remaining tortillas.
Heat a large cast-iron skillet or griddle over medium-high heat. Lightly grease the skillet if needed. Place a tortilla beef-side down onto the hot skillet and gently press with a spatula. Cook until the beef develops a deep golden-brown crust and is cooked through.
Flip the taco and cook until the tortilla is lightly golden and crispy.
Top each taco with your choice of toppings. Serve immediately.
Tips and Tricks
- Let the chimichurri rest for at least 15–20 minutes before serving. This gives the herbs and garlic time to infuse the oil, creating a much more flavorful sauce.
- Press the beef into a very thin, even layer all the way to the edges of the tortilla. This helps create the signature crispy crust while ensuring every bite has plenty of seasoned beef.
- Cook the tacos on a very hot cast-iron skillet or griddle for the best caramelization. Resist the urge to move them too early so the beef can develop a golden crust.
- Set out a variety of toppings and let everyone build their own tacos. Fresh guacamole, pico de gallo, pineapple salsa, mango pico, pickled onions, queso fresco, or extra chimichurri all make great additions.
How to Save and Store
Store the cooked taco meat, chimichurri, and toppings separately in airtight containers in the refrigerator for up to 4 days. Reheat the tacos in a hot skillet or air fryer until warmed through and crispy. Assemble with fresh toppings just before serving.
If you make the Chimichurri Smashed Tacos, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Chimichurri Smashed Tacos
Ingredients
For the Tacos
- 1 lb lean ground beef (I used 93/7)
- 8 small flour tortillas (6inch, can sub corn tortillas)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- Avocado oil spray or 1 tablespoon avocado oil (for the skillet (if needed so the meat doesn't stick))
Chimichurri
- 1 cup packed fresh parsley (finely chopped)
- ¼ cup fresh cilantro (finely chopped)
- 3 garlic cloves (minced)
- 2 tablespoons finely minced shallot
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (more to taste if you like it spicy!)
- 2 tablespoons red wine vinegar
- Juice of ½ lemon (about 1 tbsp)
- ½ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Toppings
- 1 avocado (sliced or diced)
- ½ cup pickled red onions
- ½ cup crumbled feta cheese
- Thinly sliced jalapeños
- Lime wedges
Instructions
Make the Chimichurri:
- In a medium bowl, combine the parsley, cilantro, garlic, shallot, oregano, crushed red pepper flakes, red wine vinegar, lemon juice, olive oil, salt, and pepper.
- Stir until well combined and let the sauce sit for at least 15–20 minutes while you prepare the tacos.
Prepare the Beef:
- In a large bowl, combine the ground beef with the garlic powder, onion powder, smoked paprika, salt, pepper, and cumin. Mix just until combined.
- Divide the beef into 8 equal portions (about 2 ounces each).
- Place one portion of beef onto a tortilla and use your hands or the back of a spoon to press it into a very thin, even layer, spreading almost to the edges.
- Repeat with the remaining tortillas.
Cook the Tacos:
- Heat a large cast-iron skillet or griddle over medium-high heat. Lightly grease the skillet if needed.
- Place a tortilla beef-side down onto the hot skillet and gently press with a spatula.
- Cook for 2-3 minutes, or until the beef develops a deep golden-brown crust and is cooked through.
- Flip the taco and cook for another 1-2 minutes until the tortilla is lightly golden and crispy.
- Transfer to a plate and repeat with the remaining tacos.
- Top each taco with, avocado, pickled red onions, crumbled feta, a generous drizzle of chimichurri, and jalapeños.
- Serve immediately with fresh lime wedges and enjoy!
Notes
- Fresh parsley is the star of the chimichurri, while cilantro adds extra freshness without overpowering the sauce.
- Feta cheese adds a salty, tangy contrast, but cotija also works well.
- Flour tortillas crisp up beautifully, though corn tortillas can be used if preferred.
- Leftover chimichurri is delicious on grilled chicken, steak, shrimp, roasted vegetables, or potatoes.
Made these tonight. Very tasty
Very good