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Overhead image of pork smash tacos topped with shredded lettuce, pickled onions, coriander, mayonnaise, and sriracha on a silver baking tray with chopped spring onions.
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Pork Smash Tacos Recipe

Smash tacos with pork mince, brushed with a simple glaze in the last minute of cooking so the meat is juicy with an extra tasty finish!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: Tex-Mex
Keyword: Game Day, Ground pork, quick dinner
Servings: 8 Tacos
Author Nicky Corbishley

Ingredients

The Pork Tacos

  • 500 g (1.1 lb) pork mince I use 5% fat mince
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp smoked paprika
  • 1 tsp cornflour (cornstarch)
  • 8 mini tortillas I use Old El Paso Street Vibes Soft Tacos
  • 8 squirts spray oil

The Sticky Glaze

Serving Suggestions

  • pickled red onions
  • shredded lettuce
  • fresh coriander (cilantro)
  • mayo
  • hot sauce
  • spring onions (green onions)

Instructions

Make the glaze

  • Mix together the glaze ingredients then put to one side for later
    1 tbsp honey, 1 tbsp dark soy sauce, 1/2 tsp lemongrass paste, 1/2 tsp ginger paste, 1 tbsp brown sugar

Make the pork tacos

  • In a large bowl mix together the pork, sesame oil, garlic and onion powder, salt, pepper, paprika and cornflour until everything is incorporated.
    500 g (1.1 lb) pork mince, 1 tsp sesame oil, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp smoked paprika, 1 tsp cornflour (cornstarch)
  • Form the mixture into 8 equal meatballs
    Eight soft tacos, each topped with a ball of raw, seasoned ground pork, ready to turn into smash tacos. The tacos are on a wooden surface.
  • Squash one of the meatballs onto one of the corn tortillas making sure you press it firmly onto the tortilla and spread it to a single thin layer covering all of the tortilla. Then repeat with the remaining 7 meatballs and tortillas.
    8 mini tortillas
    Eight soft tacos topped with seasoned ground pork that has been flattened to fit the size of the tacos. The uncooked smash tacos are on a wooden surface.
  • Spray the pan/flat griddle with a couple of squirts of the spray oil and heat the pan over a medium/high heat.
    8 squirts spray oil
  • Add the meat covered tortillas to the hot pan meat side down and cook for 3 minutes until golden brown. Depending on the size of your pan you may need to work in batches.
  • After 3 minutes carefully turn the tortillas over in the pan and lightly brush the top of the meat with a little of the glaze we mixed earlier.
  • Turn them back over and cook for 30 seconds to caramelize that glaze to the meat
  • Turn them back over for another 30 seconds to allow the tortilla side to soak up any remaining glaze from the pan.
    Two smash tacos are cooking in a black frying pan. The meat is cooked and golden.
  • If making in batches, place them on a baking tray lines with baking parchment and put in a low oven to keep warm whilst making the remaining smashed tacos.
  • Once they're all cooked then top with your favourite toppings and serve.
    pickled red onions, shredded lettuce, fresh coriander (cilantro), mayo, hot sauce, spring onions (green onions)

Notes

Nutritional information is approx, per taco, not including the toppings of lettuce, coriander, onion, hot sauce and mayonnaise.

Nutrition

Calories: 223kcal | Carbohydrates: 9g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 367mg | Fiber: 1g | Sugar: 4g

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