Description
These Gyros Smashed Tacos combine the flavors of traditional Greek gyros with the fun and casual style of tacos. Ground beef or lamb is seasoned with garlic, oregano, cumin, and paprika, then smashed onto mini flour tortillas and pan-fried until crispy and golden. Served with creamy tzatziki, sliced tomatoes, sumac-spiced onions, fresh parsley, and a side of air-fried or frozen chips, these tacos make a perfect flavorful and satisfying meal in just 45 minutes.
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 (store-bought or homemade)
- 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, to serve
Instructions
- Prepare the meat mixture: 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 to a large bowl. Use your hands to combine the ingredients thoroughly so the spices are evenly distributed throughout the meat. Divide the mixture into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat work surface or parchment paper. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly to flatten and spread the meat mixture evenly to the edges of each tortilla, shaping them like flattened patties on the tortillas.
- Cook the tacos: Heat half of the olive oil in a large frying pan over medium–high heat. Carefully place the prepared tortillas meat-side down in the pan. Cook for 2 to 3 minutes or until the meat is browned and crispy and the tortilla underside is golden. Flip the tacos and cook for another 30 seconds or until the tortilla is fully golden. Repeat the process in batches, adding more olive oil as needed.
- Keep warm: To keep the cooked tacos warm and to allow them to crisp up further without drying out, place them in a preheated oven at 120°C (250°F) – 100°C (200°F) if fan-forced. You can optionally brush or spray a little olive oil over the tacos before placing them in the oven, although this is not necessary if you used 20% fat mince.
- Assemble and serve: Top each crispy taco with a generous dollop of tzatziki, then add sliced tomatoes, sumac onions, and a sprinkle of finely chopped flat-leaf parsley. Serve alongside air-fried or frozen fries and lemon wedges to squeeze over before eating.
Notes
- Use minced beef or lamb with around 20% fat content to ensure juicy and flavorful meat that crisps well without drying out.
- Sumac onions are simply sliced onions tossed with sumac spice, which adds a tangy lemony flavor complementing the gyros.
- You can use store-bought or homemade tzatziki for convenience or freshness.
- If you don’t have mini flour tortillas, you can use regular size and adjust meat portions accordingly.
- The cooking is done on the stovetop in a frying pan and also finished in a low-temperature oven to keep warm and enhance crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
