Description
These Gyros Smashed Tacos combine the bold flavors of Greek gyros with the fun and convenience of tacos. Ground beef or lamb seasoned with garlic, oregano, cumin, and paprika is pressed directly onto mini flour tortillas and pan-fried until crispy and golden. Topped with creamy tzatziki, fresh tomatoes, tangy sumac onions, and parsley, these tacos offer a delicious and satisfying meal perfect for a casual weeknight dinner or entertaining guests.
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
Tacos & Toppings
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (prepared or homemade)
- 2 tomatoes, sliced
- Sumac onions (thinly sliced 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, combine the ground beef or lamb with garlic powder, onion powder, dried oregano, ground cumin, sweet paprika, sea salt flakes, and freshly cracked black pepper. Use your hands to mix thoroughly until all spices are evenly distributed. Divide the mixture into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat work surface, preferably on baking or parchment paper for easy handling. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly to flatten the meat evenly, spreading it out to the edges of the tortilla.
- Cook the tacos: Heat half of the olive oil in a large frying pan over medium to high heat. Place the tortillas meat-side down in the pan and cook for 2 to 3 minutes until the meat is browned and crispy. Flip the tacos carefully and cook for another 30 seconds or until the tortilla is golden and crisp. Repeat the process in batches, adding the remaining oil as needed. To keep the cooked tacos warm and crisp, place them in a preheated oven at 120°C (250°F) (or 100°C/200°F fan-forced). Optionally, brush the top of the tacos with a little olive oil before placing them in the oven to enhance crispness.
- Assemble and serve: Place the tacos on plates and top each with a generous dollop of tzatziki. Add sliced tomatoes, sumac onions, and a sprinkle of finely chopped parsley. Serve alongside air-fryer chips or freezer fries and garnish with lemon wedges for squeezing over the tacos.
Notes
- Using 20% fat mince ensures the meat stays juicy and flavorful during cooking.
- Sumac onions can be made by tossing thinly sliced red onions with sumac spice and a little lemon juice to add a tangy flavor.
- If you don’t have mini flour tortillas, regular-sized tortillas can be used but may require adjusting portion sizes.
- To make homemade tzatziki, combine strained Greek yogurt with grated cucumber, garlic, lemon juice, dill, and olive oil.
- These tacos can be cooked in batches and kept warm in the oven to serve all at once.
- For a crispier taco shell, brushing the cooked taco tops with olive oil before placing in the oven is optional but recommended.
