Chicken Smash Tacos with Big Mac Sauce take the smash burger idea and press it straight onto a tortilla instead of a bun. Seasoned ground chicken cooks flat and crispy in the skillet, gets a slice of melted cheese, then comes off the heat for a generous swipe of homemade Big Mac sauce, pickles, and shredded lettuce. They taste exactly like the mashup they sound like.
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Chicken Smash Tacos Recipe
- The tortilla does double duty here, it is both the taco shell and the thing that gets crispy under the pressed chicken. Once the patty side is golden, a slice of cheese melts right on top while the tortilla finishes crisping underneath.
- The Big Mac sauce goes on after cooking so it stays cool and creamy against the hot, crispy patty.
- Twelve crispy little street tacos come together in about 38 minutes and disappear just as fast. This is a fun one to make with kids helping press the tortillas.
Ingredients
- Ground chicken - Seasoned simply so the Big Mac sauce can do the heavy lifting on flavor.
- Garlic powder, onion powder, cayenne - A basic burger style seasoning blend. The cayenne is just a whisper of heat, not a spicy taco.
- Mayonnaise, ketchup, yellow mustard, chopped pickles - The base of a homemade Big Mac style sauce.
- Pickle brine, smoked paprika, honey - What rounds the sauce out into something tangy, a little smoky, and a little sweet.
- Street taco tortillas - Small, about 4-5 inches across. This recipe makes 12, matched to a standard 12 count pack.
- Cheese, pickle slices, shredded lettuce - The toppings that make these taste like a cheeseburger in taco form.
Julia's Tip
Spread the chicken all the way to the edges of the tortilla, thin and even. A thick center with bare edges cooks unevenly, and the whole point of this taco is a crisp edge to edge patty, just like a smash burger.
If you like the smash format, my one pot cheesy taco pasta has the same taco night energy with none of the pressing.
How To Make Chicken Smash Tacos - Step By Step Photos
- Mix the ground chicken with the salt, black pepper, garlic powder, onion powder, cayenne, and breadcrumbs if using, until evenly combined.
- Whisk together the mayonnaise, chopped pickles, ketchup, yellow mustard, pickle brine, smoked paprika, honey, garlic powder, salt, and pepper until smooth. Set aside.
- Divide the chicken into 12 portions and spread each in a thin, even layer over one side of a street taco tortilla, almost to the edges.
- Heat a little of the oil in a large skillet over medium heat. Working in batches, place the tortillas chicken side down and press flat with a spatula. Cook 3 to 4 minutes, until golden and cooked through.
- Flip and top each patty with half a slice of cheese. Cook 30 to 60 seconds more, until the cheese melts and the tortilla is crispy.
- Spread with Big Mac sauce, top with lettuce and pickle slices, and serve right away.
For another quick weeknight taco night option, check out my 30 Mexican recipes for flavor packed meals.
What To Serve With Chicken Smash Tacos
- A pile of crinkle fries or tater tots for the full burger joint feel.
- Extra pickles and a side of coleslaw.
- Extra Big Mac sauce for dipping, always.
Tips
- Press with a wide spatula. It flattens the chicken evenly without tearing the tortilla the way a narrow spatula can.
- Use medium heat, not high. The chicken needs time to cook through before the outside burns.
- Make the sauce first. It only gets better as it sits while you cook the tacos.
- Do not overfill. A thin, even layer of chicken crisps up. A thick one stays soft in the middle.
Variations
- Swap the protein. Ground beef or ground turkey both work in place of chicken.
- Make it spicier. Double the cayenne or add a few dashes of hot sauce to the seasoning.
- Go bunless burger style. Skip the tortilla and press the seasoned chicken straight into the skillet for a smash patty to build a regular burger.
- Make it gluten free. Use gluten free tortillas.
Can I Make The Sauce Ahead Of Time?
Yes, and it is better for it. Make the Big Mac sauce up to 5 days ahead, keep it in a mason jar in the fridge. The flavor rounds out and deepens as it sits.
Why Is My Tortilla Not Getting Crispy?
Usually not enough direct contact with the pan. Press firmly and evenly with the spatula the whole time it cooks, and make sure the chicken layer reaches close to the edges so the tortilla underneath gets consistent heat.
How To Store Chicken Smash Tacos
- To Store. Store cooked tacos and toppings separately. Keep tacos in an airtight container in the fridge for up to 2 days.
- To Reheat. Warm in a dry skillet over medium heat to bring back the crispiness. The microwave works but softens the tortilla.
- Sauce. Keeps in the fridge for up to 5 days in a sealed container.
More Chicken Dinners You'll Love
Before You Head Out
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Recipe Card
Chicken Smash Tacos with Big Mac Sauce
Ingredients
Equipment
Method
- In a bowl, mix the ground chicken with the salt, black pepper, garlic powder, onion powder, cayenne, until evenly combined.1 pound ground chicken, 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoons garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper
- In a separate bowl, whisk together the mayonnaise, chopped pickles, ketchup, yellow mustard, pickle brine, smoked paprika, honey, garlic powder, salt, and black pepper until smooth. Set aside.½ cup mayonnaise, ¼ cup pickles, 2 tablespoons ketchup, 2 teaspoons yellow mustard, 2 ½ tablespoons pickle brine, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon honey
- Divide the chicken mixture into 12 equal portions. Spread one portion in a thin, even layer over one side of each street taco tortilla, almost to the edges.12 taco flour tortillas
- Heat a little of the oil in a large skillet or griddle over medium heat. Working in batches, place the tortillas chicken side down and press them flat with a large spatula so they cook evenly. Cook for 3 to 4 minutes, until the chicken is cooked through and golden brown.3 tablespoons olive oil
- Flip the tacos and put a half slice of cheese on each chicken patty. Cook for another 30 to 60 seconds, until the cheese melts and the tortilla is crispy.12 slices cheddar
- Remove from the pan and spread generously with the Big Mac sauce. Top with shredded lettuce and 2 pickle slices. Serve immediately.2 cups iceberg lettuce, 20-30 pickle slices
Nutrition
Notes
- Press firmly and evenly: a thin, even layer of chicken all the way to the edges is what makes these crisp up like a smash burger instead of steaming.
- Do not skip the flip: the cheese needs direct heat on the patty side to melt properly before the tortilla goes fully crisp.
- Storage: best eaten fresh. Store leftover tacos and toppings separately. Keep cooked tacos in an airtight container in the fridge for up to 2 days and reheat in a dry skillet to bring back the crispiness. The sauce keeps in the fridge for up to 5 days.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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