Loaded Beef Smash Taco with Bacon Jalapeno Crema

In a hot skillet, fry the bacon until completely crispy. Remove the bacon and finely crumble it, reserving 1 tablespoon of the rendered bacon fat. In a small bowl, whisk together the sour cream, crumbled bacon, reserved bacon fat, minced pickled jalapenos, and garlic powder until smooth.

Divide the ground beef into two equal portions and roll them into tight balls. Season the outside of the balls generously with sea salt and black pepper. Heat a large cast-iron griddle or skillet over high heat until smoking. Place the beef balls on the hot griddle and place a low-carb tortilla directly on top of each ball. Using a heavy spatula or press, press down firmly on the tortilla to smash the beef underneath into a thin, flat patty that adheres to the tortilla.

Sear the beef undisturbed for 2 to 3 minutes until a deeply browned, crispy crust forms. Carefully flip the entire taco over so the beef side is up and the tortilla is now touching the griddle. Immediately top the hot beef with the cheddar cheese. Cook for an additional 1 to 2 minutes until the tortilla is crisp and the cheese is fully melted.

Remove the tacos from the griddle. Drizzle each taco generously with the Bacon Crema, fold in half, and serve hot in street-style paper wrappers.