I’m back with another take on the viral smash burger taco idea. These Japanese BBQ smash tacos pack big flavor, are simple to make, and work great for weeknights or when you’re entertaining. They combine the crispy, charred edges of a smashed burger with bright, creamy slaw for a really satisfying handheld meal.
You loved the street corn smash version so much that I developed this Japanese BBQ variation to bring a savory, slightly sweet umami twist to the concept. Read on for what makes this version special, what you’ll need, tips for cooking, and full ingredients and instructions so you can make them at home.
What makes this recipe great
- A playful, delicious twist on the viral smash burger taco trend
- Quick and approachable — perfect for busy evenings
- Uses just a handful of ingredients while delivering bold flavor
The Smash Burger Taco Trend
The smash burger taco trend started on social platforms a few years ago. The basic idea is to press ground meat directly onto a tortilla, cook it until the edges are crisp and browned, then top it like a burger. Big Mac–style toppings were one early version, but that technique works well with many flavor profiles. Here, Japanese-style BBQ sauce seasons the meat while a creamy sesame-ginger slaw adds freshness and crunch.
Ingredients You’ll Need
- Ground beef: I use 85% ground beef for flavor and juiciness. Ground turkey or chicken can be substituted but will cook differently and may shrink more on the tortilla.
- Japanese-style BBQ sauce: A store-bought tare or Japanese BBQ sauce adds a savory-sweet glaze to the meat. Choose a high-quality bottle you enjoy.
- Street taco flour tortillas: Small flour street-taco tortillas are ideal because they give enough surface area to spread the meat thin to the edges.
- Asian salad dressing: A sesame or ginger-style dressing works well to flavor the slaw.
- Kewpie mayonnaise: Adds a touch of creaminess and richness to the slaw; regular mayonnaise can also be used if needed.
- Coleslaw mix: A pre-shredded mix of cabbage and carrots provides color, crunch, and convenience.
Don’t forget your cast iron!
For the best char and crisp edges, use a well-heated cast-iron skillet. Its even heat helps the meat develop a nice crust quickly, which is essential for the smash technique. If you don’t have cast iron, a heavy-bottomed skillet or a hot griddle will work as well.
How to Make These Smash Burger Tacos
- Mix the meat: In a bowl, combine the ground beef with Japanese BBQ sauce and mix gently to combine. Portion into small meatballs about 2 tablespoons each.
- Press the meat: Place a tortilla on your work surface, press a meatball into the center and spread it thinly and evenly until it reaches the tortilla edges. Repeat with remaining meatballs and tortillas.
- Cook: Heat a skillet over medium-high heat. Place each tortilla meat-side down and cook for about 2 minutes, until the meat is well-seared and edges crisp. Flip and heat the tortilla side for 30 seconds to brown it. Remove and set aside. Continue with remaining tacos.
- Make the slaw: Whisk together Asian salad dressing and Kewpie mayonnaise in a large bowl. Add the coleslaw mix and toss until the cabbage and carrots are evenly coated.
- Assemble: Top each cooked smash taco with a generous scoop of the dressed slaw. Add any optional garnishes you like (see Serving Ideas).
- Serve immediately: These tacos are best hot and fresh from the pan so the meat stays crisp while the slaw is cool and crunchy.
Serving Ideas
Serve these tacos with classic sides like fries or potato wedges. For a lighter or Asian-inspired pairing, offer sesame soy kale salad, chilled noodle salad, or simple steamed edamame. Top the tacos with extras like chopped cilantro, sliced cucumber, pickled ginger, shelled edamame, or a little extra Kewpie mayo for richness.
Storing Leftovers
Store any leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven until heated through, about 8–10 minutes. Reheat just until warm so the meat keeps some crispness; refresh the slaw if it becomes watery by draining and adding a touch more dressing or mayonnaise.
More taco ideas
- Street corn–style smash tacos
- Steak fajitas
- Classic ground beef tacos
- Ahi tuna tacos
FAQ
What size tortillas should I use, and can I swap flour for corn?
I recommend small flour street-taco tortillas because they offer a perfect surface for spreading the meat thin to the edges. Corn tortillas can be used if you prefer; results will differ slightly since corn tortillas are more fragile and will handle the smash technique differently. You can also try homemade two-ingredient protein tortillas if you like a higher-protein option.
What toppings go well with these smash burger tacos?
Asian-inspired toppings pair especially well: chopped cilantro, sliced cucumber, pickled ginger, shelled edamame, or thinly sliced scallions. A squeeze of lime brightens the flavors. Add any of your favorite taco condiments to personalize them.
Recipe Details
Japanese BBQ Smash Tacos
Prep: 20 mins • Cook: 30 mins • Total: 50 mins • Servings: 8
Ingredients
- 1 lb 85% ground beef
- 2 tablespoons Japanese BBQ sauce
- 8 street taco flour tortillas
- 3/4 cup Asian salad dressing
- 2 tablespoons Kewpie mayonnaise
- 10 oz coleslaw mix (cabbage + carrots)
Instructions
- Combine beef and Japanese BBQ sauce in a bowl. Form into 2-tablespoon meatballs.
- Lay a tortilla on a flat surface and press a meatball into it, spreading the meat thin to the edges. Repeat with remaining tortillas.
- Heat a skillet over medium-high. Cook each tortilla meat-side down about 2 minutes until meat is seared and edges crisp. Flip and cook 30 seconds more to brown the tortilla. Keep warm.
- Whisk together the Asian dressing and mayonnaise. Toss the coleslaw mix in the dressing until evenly coated.
- Top each cooked smash taco with the dressed slaw and serve immediately.
Nutrition (approx.)
Per serving: about 356 kcal, 20 g carbs, 14 g protein, 24 g fat, 2 g fiber, 5 g sugar. Nutrition is an estimate.
Photography credit: The Wooden Skillet