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Indian Smashed Tacos

Savory Indian Smashed Tacos Bursting with Flavor

These Indian Smashed Tacos are a delightful fusion of Indian flavors and classic tacos, perfect for a quick and easy dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Sweet Potatoes Adds natural sweetness and texture; substitute with butternut squash for a different flavor.
  • 1 large Potato Provides bulk and earthiness; Russet or Yukon Gold works well.
  • 3 tablespoons Scallions Adds freshness and mild onion flavor; substitute with chives if unavailable.
  • 1 teaspoon Salt Enhances overall flavor; use sea salt or kosher salt for better texture.
  • 1 teaspoon Sugar Balances savory and spicy flavors; brown sugar can be used for a deeper flavor.
  • 1 tablespoon Garam Masala Essential spice blend for Indian flavors; can substitute with curry powder.
  • 1 teaspoon Ground Coriander Adds citrusy notes; no direct substitute exists, so omit if unavailable.
  • 1 teaspoon Ground Cumin Provides warmth and depth; use smoked cumin for extra flavor.
  • 1/2 teaspoon Turmeric Gives color and a mild, earthy aroma; essential for taste and color.
  • 1 teaspoon Smoked Paprika Introduces subtle smokiness; regular paprika works in a pinch.
  • 1 teaspoon Adobo Seasoning Adds complexity and heat; use taco seasoning as an alternative.
  • 2 tablespoons Lime Juice Brightens flavors and adds acidity; substitute with vinegar for tang.
  • 1 cup Crumbled Paneer Adds creaminess and authenticity; substitute with ricotta or feta.
For Tacos
  • 8 mini Tortillas Base for tacos; use corn or flour based on preference.
  • 1 medium Thinly Sliced Red Onion Adds crunch and sharpness; use yellow onions for a milder flavor.
  • 2 medium Thinly Sliced Jalapeños Provides heat and crunch; substitute with bell peppers for milder option.

Equipment

  • Blackstone griddle
  • non-stick skillet
  • blender

Method
 

Preparation
  1. Boil or steam the sweet potatoes and large potato until fork-tender, about 15-20 minutes.
  2. Drain and mash the sweet potatoes and large potato together in a large bowl.
  3. Stir in finely chopped scallions, salt, sugar, garam masala, ground coriander, ground cumin, turmeric, smoked paprika, and lime juice until smooth.
  4. Form small balls of the mixture, roughly 2-3 inches in diameter, about 10-12 total.
Cooking
  1. Heat a griddle or skillet over medium-high heat and add a drizzle of oil.
  2. Sauté sliced red onions and jalapeños until fragrant, around 2-3 minutes.
  3. Place taco filling balls on the skillet, pressing down to flatten them, and cook for 3-4 minutes until golden brown, then flip and cook for another 1-2 minutes.
Sauce
  1. In a blender, combine mayonnaise, sour cream, lime juice, minced garlic, cilantro, and sliced jalapeño. Blend until smooth.
Assembly
  1. Assemble each mini tortilla with crispy filling, drizzle with jalapeño garlic sauce, and add optional toppings.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 350mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Serve with additional toppings like avocado or lime wedges for personal customization.

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