Description
These Gyros Smashed Tacos are a delicious fusion of Greek and Mexican flavors, featuring spiced ground beef or lamb flattened onto mini flour tortillas and pan-fried until crispy. Topped with fresh tomatoes, sumac onions, parsley, and the classic creamy tzatziki sauce, these tacos offer a perfect balance of savory, tangy, and fresh notes. Ideal for a flavorful weeknight dinner or a fun party snack, they are served with lemon wedges and crispy air-fried or freezer fries for a complete meal.
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
Assembly & Serving
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (store-bought 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 for serving
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, ensuring all the spices are evenly incorporated. Divide the mixture into eight equal portions.
- Prepare the tacos: On a flat surface lined with baking or parchment paper, arrange the mini flour tortillas. Place one portion of the meat mixture in the center of each tortilla, then press down firmly with your fingers 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–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 the other side for about 30 seconds until the tortilla is golden. Repeat in batches, adding the remaining oil as needed. If necessary, keep the cooked tacos warm in a preheated oven at 120°C (250°F) or 100°C (200°F fan-forced). For extra crispness, you can lightly brush the tops with olive oil before placing them in the oven, though this is optional.
- Serve: Top each taco with a generous dollop of tzatziki, add sliced tomatoes, sumac onions, and sprinkle with finely chopped parsley. Serve alongside crispy air-fryer or freezer chips and garnish with lemon wedges for squeezing over the tacos.
Notes
- Using 20% fat minced meat ensures juiciness and prevents drying during cooking.
- For best results, press the meat mixture thinly and evenly to promote even cooking and crispy edges.
- Sumac onions provide a tangy flavor but can be omitted if unavailable; substitute with thinly sliced red onions if desired.
- Tzatziki can be homemade using Greek yogurt, cucumber, garlic, lemon juice, and dill, or store-bought for convenience.
- If you prefer gluten-free tortillas, substitute the flour tortillas accordingly.
- Chips can be cooked in an air fryer for a healthier option or baked/fried as preferred.
