Description
These Gyros Smashed Tacos combine the rich, spiced flavors of traditional Greek gyros with the fun, handheld convenience of tacos. Ground beef or lamb seasoned with Mediterranean spices is smashed flat onto mini flour tortillas and pan-fried until crispy and golden. Topped with creamy tzatziki, fresh tomatoes, tangy sumac onions, parsley, and a side of crispy fries, these tacos deliver a flavorful fusion perfect for a quick and satisfying 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
Tacos
- 8 mini flour tortillas (15 cm / 6 inches)
- 2 tbsp olive oil
Toppings and Sides
- The BEST Tzatziki (prepared or homemade)
- 2 tomatoes, sliced
- Sumac onions (red onions thinly sliced and tossed with sumac)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or frozen fries, cooked as preferred
- 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 thoroughly, ensuring the spices are evenly distributed throughout the meat. Divide the mixture into eight equal portions.
- Assemble the tacos: Arrange the mini flour tortillas on a flat work surface, preferably on baking or parchment paper for easy handling. Place one portion of the spiced meat mixture in the center of each tortilla. Using your fingers, flatten the meat firmly and evenly, spreading it out towards the edges of the tortilla to form a thin, uniform layer.
- 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 into the pan and cook for 2–3 minutes until the meat is browned and the tortilla edges are crispy. Flip each taco and cook for an additional 30 seconds until the underside of the tortilla is golden. Repeat the cooking process in batches, adding more olive oil as needed. To keep the cooked tacos warm, place them in a preheated oven at 120°C (250°F) conventional or 100°C (200°F) fan-forced. Optionally, brush or spray the tops with extra olive oil before oven warming to enhance crispiness.
- Serve: Top each taco with a generous dollop of tzatziki, followed by sliced tomatoes, sumac onions, and a sprinkle of finely chopped flat-leaf parsley. Add a few air-fryer or cooked fries on the side and serve with fresh lemon wedges for squeezing over the tacos.
Notes
- Using 20% fat minced meat ensures the meat remains juicy and does not dry out during cooking.
- If sumac onions are unavailable, thinly sliced red onions tossed with lemon juice or vinegar can be used as an alternative.
- You can prepare the BEST Tzatziki sauce in advance to save time.
- The tacos can be kept warm and crisped further in the oven after frying if necessary.
- For a slightly healthier option, use air-fried chips instead of deep-fried fries.
