Description
These Gyros Smashed Tacos combine the flavors of traditional Greek gyros with the fun and convenience of tacos. Ground beef or lamb is seasoned with aromatic spices, flattened onto mini flour tortillas, and pan-fried until crispy and golden. Served with a creamy tzatziki sauce, fresh tomatoes, sumac onions, parsley, and chips, these tacos offer a deliciously easy twist on a classic street food fusion perfect for a casual meal with family or friends.
Ingredients
Scale
Meat Mixture
- 500 g (1 lb 2 oz) regular (20% fat) minced (ground) beef or lamb
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp sweet paprika
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Other Ingredients
- 8 mini flour tortillas (15 cm / 6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (homemade or store-bought)
- 2 tomatoes, sliced
- Sumac onions (onions tossed with sumac spice)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or freezer chips
- Lemon wedges
Instructions
- Prepare the meat mixture: In a large bowl, add the minced beef or lamb along with garlic powder, onion powder, dried oregano, ground cumin, sweet paprika, sea salt flakes, and freshly cracked black pepper. Use your hands to mix everything thoroughly so the spices are evenly distributed throughout the meat. Once combined, divide the mixture into eight equal portions.
- Prepare the tacos: Lay the mini flour tortillas flat on a clean surface or a sheet of baking/parchment paper. Take one portion of the meat mixture and place it in the center of a tortilla. Press down firmly with your fingers to spread and flatten the meat evenly right to the edges of the tortilla, creating a thin layer of meat on each tortilla.
- Cook the tacos: Heat half of the olive oil in a large frying pan over medium–high heat. Carefully place the tortillas meat-side down in the hot pan. Cook for 2 to 3 minutes until the meat is browned and the tortilla edge becomes crispy. Flip each taco and cook for an additional 30 seconds or until the tortilla is golden on the other side. Repeat this process in batches, adding more olive oil as necessary. To keep cooked tacos warm and to deepen the crispiness, place them in a preheated oven at 120°C (250°F) or 100°C (200°F) fan-forced as needed. You may optionally brush or spray the tops with more olive oil before oven warming for extra crispness, but this is not required if using 20% fat mince.
- To serve: Top each crispy taco with a generous dollop of tzatziki sauce. Add sliced tomatoes, sumac-infused onions, and sprinkle with finely chopped flat-leaf parsley. Serve alongside air-fryer or freezer chips and lemon wedges for squeezing over the top, providing a fresh, zesty contrast.
Notes
- Using 20% fat minced meat ensures the tacos remain juicy and prevents the meat from drying out during cooking and warming.
- Sumac onions are made by tossing thinly sliced onions with sumac spice, which adds a lemony, tangy flavor typical in Middle Eastern cuisine.
- The BEST Tzatziki can be homemade with Greek yogurt, cucumber, garlic, lemon juice, and dill or purchased ready-made for convenience.
- If you prefer a gluten-free option, substitute the flour tortillas with gluten-free tortillas or pita bread.
- For added crispiness, you can lightly brush the tacos with olive oil before placing them in the oven for keeping warm.
- This recipe works well for meal prep; prepare the meat mixture in advance and cook fresh when ready to eat.
