Father’s Day looks a little different for every family. Some head out for a round of golf, others fire up the grill, and some spend the day relaxing together.
Friends of ours have a family tradition that I absolutely love. They always find a way to make each holiday feel special, whether it’s a fun activity, an outing or a recipe everyone can help make together. It’s less about what they do and more about spending quality time together and making memories as a family. This Father’s Day, the celebration centered around these incredible Smash Tacos, and from the pictures they shared, I’d say it was a delicious success.
The beef was weighed into 2.5 oz. balls before being smashed onto tortillas and cooked on the griddle. Cheese was sprinkled on top, and the tacos were finished with shredded cabbage, guacamole, pico de gallo, sour cream, green onions and homemade hot sauce.
The finished tacos looked incredible. The tortillas were crispy around the edges, the beef had that perfectly browned crust that only comes from smashing it on a hot griddle and the fresh toppings added so much color and flavor. It’s the kind of recipe that’s fun to make, but even more fun to share around the table afterward.
Seeing these photos reminded me that some of the best family traditions don’t have to be complicated. Sometimes all it takes is picking a recipe that everyone can help prepare. Years from now, I doubt anyone will remember exactly who chopped the onions or who flipped the tacos, but they’ll remember spending Father’s Day together and enjoying a meal they created as a family.
From a friend’s kitchen to yours — enjoy!
Makes 8 Tacos
Ingredients
For the Tacos
• 1 1/4 lbs. ground beef (80/20)
• 8 street-size flour tortillas
• 2 c. shredded Monterey Jack cheese
• 2 c. shredded cabbage
• 1/2 c. sour cream
• 2 green onions, thinly sliced
• Salt and pepper
For the Guacamole
• 2 ripe avocados
• 1 T. lime juice
• 1/4 c. finely diced red onion
• 2 T. chopped cilantro
• 1/2 t. salt
For the Pico de Gallo
• 3 Roma tomatoes, diced
• 1/2 c. diced red onion
• 1 jalapeño, seeded and finely diced
• 1/4 c. chopped cilantro
• 1 T. lime juice
• 1/2 t. salt
Instructions
–Divide the ground beef into 8 equal balls, about 2.5 oz. each. Season with salt and pepper.
–Mash together the avocado, lime juice, red onion, cilantro, and salt to make the guacamole.
–Stir together the tomatoes, red onion, jalapeño, cilantro, lime juice, and salt to make the pico de gallo.
–Heat a griddle over medium-high heat.
–Place one beef ball onto each tortilla and smash it into a thin, even layer that nearly reaches the edges.
–Place the tortilla beef-side down on the hot griddle and cook 2 to 3 minutes until the beef develops a browned crust.
–Flip the taco, sprinkle with Monterey Jack cheese, and continue cooking 1 to 2 minutes until the tortilla is crisp and the cheese is melted.
–Top with shredded cabbage, guacamole, pico de gallo, sour cream, sliced green onions, and hot sauce if desired.
–Serve immediately.
