Crispy Viral Dubai Tacos Recipe
Experience the ultimate luxury street food with these viral smashed Dubai tacos. Featuring spiced ground lamb, a unique coffee-infused sear, and a perfectly crisp tortilla, this fusion dish is a game-changer for taco night.
Equipment
- Frying pan or flat grill
- Spatula
- Mixing Bowl
Ingredients
- 500 g ground lamb
- 2 tbsp Kofta seasoning
- 1 onion finely diced
- 2 red chillis finely chopped
- 2 red bell peppers sliced and diced
- 10 Soft taco shells
- 1 red onion finely sliced and pickled
- Tomatoes and herbs to top
Garlic yoghurt:
- 2 tbsp Greek yoghurt
- 2 small cloves garlic
- 1 pinch Salt and pepper
To serve:
- 1 bottle Red Dawg Apache Sauce
Instructions
Season, Mix, and Shape
- In a large mixing bowl, combine the ground lamb with the Kofta seasoning, one tablespoon of finely ground Turkish coffee, and half a teaspoon of baking powder. Mix thoroughly until the meat is cohesive and the seasonings are evenly distributed.
- Fold in the diced onion, chopped red chillis, and diced red bell peppers. Divide the mixture into ten equal balls (approximately 100g each), rolling them firmly so they maintain their shape.
Chill for Better Smash and Better Flavor
- Place the prepared meat balls in the refrigerator for at least 2 hours. Chilling the fat ensures a cleaner render and helps the meat bond to the tortilla during the cooking process.
Garlic Yoghurt Sauce
- Whisk together the Greek yoghurt, minced garlic, salt, and pepper in a small bowl. Keep the sauce chilled in the refrigerator until you are ready to serve the tacos.
The Sizzle, Smash, Flip, and Build
- Heat a flat grill or frying pan over high heat with a light drizzle of oil. Place a chilled lamb ball on the surface, immediately top it with a soft taco shell, and press down firmly with a spatula to flatten the meat completely against the tortilla.
- Cook until the meat forms a dark, fragrant crust, then flip the entire taco. Continue cooking until the tortilla edges are crispy and the meat is fully cooked through.
- Remove from heat and garnish with pickled red onions, fresh tomatoes, herbs, a generous dollop of garlic yoghurt, and a drizzle of Red Dawg Apache Sauce.
Notes
Pro Tip: Always hand-chop your vegetables. Using a food processor can release too much moisture, making the meat mixture watery and preventing that iconic crispy sear.
Science Tip: The addition of baking powder raises the meat's pH, which speeds up the Maillard reaction. This allows the meat to develop a deep brown crust quickly without drying out the center.
Storage Tip: These tacos are best served fresh. To store leftovers, keep the components separate and reheat the assembled taco in an air fryer or dry skillet to maintain the crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 315kcalCarbohydrates: 24gProtein: 16gFat: 19gSaturated Fat: 8gCholesterol: 42mgSodium: 580mgPotassium: 310mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 28mgCalcium: 65mgIron: 2.8mg
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