Can I use ground beef or chicken instead of turkey?

Absolutely. Ground chicken works exactly the same way. For ground beef, I'd go with 85/15 or 90/10 — anything fattier and the tacos get greasy. The cook time stays roughly the same.

What kind of tortillas are best for smash tacos?

Small (street taco size, 4–5 inches) flour tortillas are my go-to because they hold up to the smashing without tearing. Corn tortillas work too but are more fragile — warm them first so they're pliable.

Can I make these gluten-free?

Yes — use corn tortillas, swap the soy sauce for tamari or coconut aminos, and double-check that your fish sauce is gluten-free (most are, but worth confirming).

The turkey itself isn't spicy at all — all the heat comes from the spicy mayo, so you control it. Start with a small amount of sriracha and add more to taste. Kids can eat theirs without the mayo and they're still delicious.

Can I freeze the seasoned turkey mixture?

Yes! Mix the turkey with the seasonings, portion it into a freezer bag, and freeze flat for up to 3 months. Thaw overnight in the fridge before using.

Crispy Asian Smash Tacos with Spicy Mayo

Description

Crispy Asian smash tacos made with seasoned ground turkey pressed thin onto small tortillas, cooked until golden and crisp, then topped with crunchy slaw and spicy mayo. A fast, takeout-style weeknight dinner that’s teenager-approved and on the table in 30 minutes.

Ingredients

Units Scale

For the smash tacos:

1 lb ground turkey (93/7 preferred)
4 garlic cloves, minced
2-3 scallions, chopped
Handful of cilantro, chopped
1 1/2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons fish sauce
1/2 teaspoon Freshly ground black pepper
pinch of kosher salt
8 small tortillas (street taco size, 4-5 inches)
avocado oil, for the pan

For the spicy mayo:

1/2 cup mayonnaise (Kewpie if you have it)
1 garlic clove, finely grated
1 tablespoon sriracha
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper, to taste

For the crunchy slaw:

2 cups shredded cabbage and carrots (or 1 bag coleslaw mix)
2 tablespoons rice wine vinegar (or lime juice)
1 tablespoon avocado oil
Handful of cilantro, chopped
2 scallions, sliced
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, stir together the mayo, grated garlic, sriracha, rice wine vinegar, salt, and pepper. Taste and adjust — more sriracha for heat, more salt if needed. Set aside.
In a medium bowl, combine the ground turkey, minced garlic, scallions, cilantro, soy sauce, sesame oil, fish sauce, a pinch of kosher salt, and a few grinds of black pepper. Mix gently with your hands or a fork until just combined — don’t overwork it.
In another bowl, toss the cabbage and carrots with the rice wine vinegar (or lime juice), avocado oil, cilantro, extra scallions, ½ tsp kosher salt, and a few grinds of black pepper. Set aside so the flavors come together while you cook.
Heat a small skillet over medium-high heat with a thin layer of neutral oil. Take a small handful of the turkey mixture and press it thinly onto one side of a tortilla, almost out to the edges. Repeat with remaining tortillas.
Place the tacos meat-side down in the hot skillet. Cook undisturbed for 3 to 4 minutes, until the turkey is deeply golden and crispy around the edges. Flip and cook the tortilla side for another 1-2 minutes.
Transfer the tacos to a plate. Pile on the crunchy slaw, drizzle generously with spicy mayo, and finish sesame seeds, and a squeeze of lime if you like. Eat right away while the edges are still crisp.

Prep Time: 20 minutes
Cook Time: 15 minutes