Southwest in a Snap

Mexican Smashed Tacos | YIELD: 8 TACOS

Smashed tacos broke the internet in 2024, and I just had to hop on this trend—but with an air fryer version. These tacos are everything you love about a regular taco, with all the classic ingredients, but we take it up a notch by smashing them to make them extra toasted and fun to eat. The air fryer gives them that perfect crunch without all the oil, making them lighter but still packed with flavor. Trust me, once you try these, you won’t want tacos any other way!

1 tbsp olive oil

1 lb ground beef

1 (1-oz) packet taco seasoning or homemade taco seasoning

8 small soft flour tortillas

1 cup shredded Mexican cheese blend

1 cup shredded lettuce

1 small tomato, diced

½ red onion, diced

½ cup sour cream

1 tbsp fresh cilantro, chopped

1 lime, cut into wedges, to garnish

Heat the olive oil in a skillet over medium heat, then add the ground beef and cook until it’s browned. Break it up with a spatula as it cooks. Once the meat is fully cooked, stir in the taco seasoning and let it simmer for another 3 minutes to let the flavors combine.

Warm the tortillas for 10 to 15 seconds in the microwave or on a skillet over low heat—this makes them easier to fold and smash later.

Next, grab a tortilla and pile on some of that delicious taco beef, then sprinkle with a little cheese. Fold the tortilla in half to form a taco and gently press it down to flatten it a bit.

Preheat the air fryer to 400°F. Carefully place your tacos in the basket, making sure they’re not stacked on top of each other. Depending on how big your air fryer is, you might have to cook in batches. Air fry them for 6 to 8 minutes, until they’re golden and toasted.

Once they’re done, top your tacos with shredded lettuce, diced tomato, red onion, a dollop of sour cream, and a sprinkle of cilantro. Squeeze a little lime juice on top to finish it off.

I love serving these with a side of rice and beans to make it a full, satisfying meal.

Note: To make your own taco seasoning, mix the following in a bowl: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional, for heat), 1 teaspoon salt and 1/2 teaspoon black pepper.

Reprinted with permission from Weeknight Air Fryer Cooking by Christina Frangipane. Page Street Publishing Co. 2026. Photo credit: Steve Candal.