Chimichurri Smashed Tacos
These Chimichurri Smashed Tacos are made with crispy seasoned beef, homemade chimichurri, avocado, pickled onions, and feta for a fresh, flavor-packed taco that's ready in just 30 minutes. Perfect for taco night, weekend dinners, or summer entertaining.
Servings 8 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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!