Smashburger Tacos
macro friendly!
Happy Thursday! We’re in full summer mode and trying to cram in as much summer fun as possible. So that means every afternoon we’re hitting up the splash pad or pool and every evening I am scrambling to throw together dinner while 3 people are asking me how much longer until dinner.
Recipes like these Smashburger Tacos are the answer. They come together so fast and you can even prep parts ahead of time to make it even faster. They’re my macro friendly version of the viral Smashburger Tacos but so delicious, you won’t miss any of those extra calories.
Don’t forget to use the meal plan in the PDF all the way at the bottom of the newsletter! In the meal plan you’ll find 5 recipes for the week with a grocery list for everything you need.
MEAL PLAN AT A GLANCE
Meal Plan at a glance- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!
The full meal plan and grocery list are in a beautifully organized PDF at the bottom of this newsletter!
Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!
THE RECIPE
Smashburger Tacos
Macros per serving:
421cal / 16g fat / 35g carbs / 5g fiber / 33g protein
Servings: 4 servings
Time: 25 minutes
Tools:
Large skillet or flat top
Ingredients:
3 tbsp nonfat, plain greek yogurt
2 tbsp ketchup
2 tbsp chopped pickles
½ tbsp mustard
½ tbsp coconut aminos
1 lb ground beef (I used 96% lean)
½ tsp paprika
½ tsp garlic powder
½ tsp salt
Tortillas (I used 3 corn tortillas per serving)
4 oz shredded cheese
Shredded lettuce
Instructions:
Mix together the yogurt, ketchup, chopped pickles, mustard and coconut aminos.
Mix together the ground beef, paprika, garlic powder and salt.
You can either spread a layer of the ground beef onto each tortilla, or divide the ground beef into 12 balls.
Heat a large skillet or flat top on high heat. Add the tortilla with ground beef and smash down, or add a ball of ground beef and a tortilla on top, then smash down with a spatula or smashing tool.
Let cook for 2-3 minutes, then flip over and let cook for another 2 minutes. Sprinkle each tortilla with cheese.
Top the tacos with the shredded lettuce and sauce.
NOTES
Steps 1 & 2 can be done ahead of time.
LAZY VERSION
You don’t really have to do the whole “smash” part of this recipe. You can just cook the ground beef in a skillet, put on tortillas with the cheese, sauce and lettuce and it tastes just the same!
SUBSTITUTIONS
Use whatever tortillas you like for this recipe. Depending on the size, you may use more or less than 3 tortillas per serving
If you don’t like pickles, just leave them out.
STORAGE
Any servings you aren’t going to eat immediately, just make the tacos and stop before you add the cheese. Store the smash tortillas in an airtight container in the fridge.
REHEATING
Reheat the smash tortillas in the air fryer or on a skillet for 1-2 minutes. You can microwave for 30 seconds but they may be a little soggy. Add the cheese and toppings.
GROCERY LIST
PRODUCE
Shredded lettuce
MEAT/DAIRY
1 lb ground beef (I used 96% lean)
3 tbsp nonfat, plain greek yogurt
4 oz shredded cheese
PANTRY
2 tbsp chopped pickles
2 tbsp ketchup
½ tbsp mustard
½ tbsp coconut aminos
Tortillas (I used corn)
SPICES/STAPLES
½ tsp garlic powder
½ tsp paprika
Pepper
Salt
MACROS
Per serving, 4 servings total.
421cal / 16g fat / 35g carbs / 5g fiber / 33g protein
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