Smashburger tacos, in one form or another, have been on my weekly menu for almost a year now — and these Jalapeño Smashburger Tacos with Corn Salad deserve a place on yours. Much like my Greek Smashburger Tacos, this dish features a ground chicken patty that is loaded with fresh aromatics and spices. To finish it off, we are topping our smashburger tacos with a vibrant corn salad!
Ingredients
Assembly
10 tortillas
Greek yogurt/sour cream
Hot sauce
Smashburger Tacos
2 lb ground chicken
1 jalapeno
¼ cup red onion
¼ cup cilantro
½ tsp garlic powder, onion powder, paprika, salt
Corn Salad
3 ears corn
1 jalapeno
1 cup cherry tomatoes, halved
¼ cup red onions, diced
1 bell pepper
2 avocado
1 lime, juiced
Salt
Directions:
Prepare the Corn Salad. Shave the corn from the cob, and sear on a skillet over medium-high heat until cooked and lightly charred, about 4-5 minutes. Cube the avocado, dice the bell pepper, finely dice the jalapeno, removing the seeds if desired, halve the cherry tomatoes, dice the red onions, and roughly chop the cilantro. Toss the prepped veggies in a large mixing bowl with lime juice, and a pinch of salt. Set aside
Prepare the smash burgers. Finely chop the jalapeno, red onion, and cilantro. In a mixing bowl, combine the ground chicken, jalapeno, onion, cilantro, and dried seasonings. Mix with your hands until well-mixed. Spread the mixture onto the tortillas.
Preheat a nonstick skillet or seasoned cast iron skillet over medium heat. Place the tortilla, burger-side down, and sear until the chicken is cooked through and browned, flip, and toast the tortilla. Remove from the heat, and repeat with the remaining tortillas.
Assemble the smashburger by topping with the Corn Salad and Greek yogurt to taste. Enjoy.
Jalapeno Smashburger Tacos with Corn Salad
Ingredients
Assembly
- 10 tortillas
- Greek yogurt/sour cream
- Hot sauce
Smashburger Tacos
- 2 lb ground chicken
- 1 jalapeno
- ¼ cup red onion
- ¼ cup cilantro
- ½ tsp garlic powder, onion powder, paprika, salt
Corn Salad
- 3 ears corn
- 1 jalapeno
- 1 cup cherry tomatoes, halved
- ¼ cup red onions, diced
- 1 bell pepper
- 2 avocado
- 1 lime, juice
- Salt
Instructions
1. Prepare the Corn Salad. Shave the corn from the cob, and sear on a skillet over medium-high heat until cooked and lightly charred, about 4-5 minutes. Cube the avocado, dice the bell pepper, finely dice the jalapeno, removing the seeds if desired, halve the cherry tomatoes, dice the red onions, and roughly chop the cilantro. Toss the prepped veggies in a large mixing bowl with lime juice, and a pinch of salt. Set aside
2. Prepare the smash burgers. Finely chop the jalapeno, red onion, and cilantro. In a mixing bowl, combine the ground chicken, jalapeno, onion, cilantro, and dried seasonings. Mix with your hands until well-mixed. Spread the mixture onto the tortillas.
3. Preheat a nonstick skillet or seasoned cast iron skillet over medium heat. Place the tortilla, burger-side down, and sear until the chicken is cooked through and browned, flip, and toast the tortilla. Remove from the heat, and repeat with the remaining tortillas.
4. Assemble the smashburger by topping with the Corn Salad and Greek yogurt to taste. Enjoy.
