Description
These Gyros Smashed Tacos bring together the delicious flavors of Greek gyros and the fun of tacos in one crispy, savory dish. Ground beef or lamb is seasoned with traditional Mediterranean spices, pressed into mini tortillas, and pan-fried to crispy perfection. Served with creamy tzatziki, fresh tomatoes, tangy sumac onions, parsley, and a side of fries, these tacos are a perfect fusion meal that’s quick to prepare and wonderfully satisfying.
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 & Garnishes
- 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 sprinkled with sumac spice)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or frozen chips, cooked according to package directions
- Lemon wedges for serving
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground beef or lamb with garlic powder, onion powder, oregano, cumin, sweet paprika, sea salt flakes, and freshly cracked black pepper. Use your hands to mix thoroughly, ensuring the spices are evenly distributed throughout the meat. Divide the mixture into eight equal portions.
- Assemble the tacos: Lay out the mini flour tortillas on a flat surface, preferably on a sheet of 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 and spread the meat evenly to the edges of the tortilla, creating a thin, flat patty that covers the tortilla surface.
- Cook the tacos: Heat 1 tablespoon of olive oil in a large frying pan over medium–high heat. Place the tortillas meat-side down into the pan and cook for 2 to 3 minutes or until the meat is browned and the tortilla edges have become crispy. Flip the tacos carefully and cook for an additional 30 seconds or until the tortilla side is golden. Repeat this process in batches, adding the remaining olive oil as needed. To keep cooked tacos warm and allow them to crisp further, place them in a preheated oven at 120°C (250°F) or 100°C (200°F fan-forced). If desired, lightly brush or spray the tops with extra olive oil before warming, though this is optional.
- Serve the tacos: Top each crispy taco with a dollop of creamy tzatziki. Add slices of fresh tomato, a spoonful of sumac onions, and sprinkle with finely chopped parsley. Serve alongside air-fryer or frozen chips and lemon wedges for squeezing over the top, enhancing the vibrant flavors.
Notes
- Use minced beef or lamb with approximately 20% fat content to ensure juicy and flavorful meat that won’t dry out during cooking.
- Sumac onions add a tangy, lemony flavor that beautifully complements the spices in the meat; if unavailable, use thinly sliced red onions with a squeeze of lemon juice.
- The BEST Tzatziki can be homemade with Greek yogurt, cucumber, garlic, lemon juice, and dill or store-bought for ease.
- Cooking the tacos in a pan gives a crispy bottom while keeping the meat moist; reheating in the low oven crisps the tortilla further without drying out the meat.
- These tacos can be served with your choice of fries or chips, ideally air-fried for a healthier twist.
