Description
Gyros Smashed Tacos combine crispy, savory minced beef or lamb seasoned with classic Greek spices, pressed into mini flour tortillas and pan-fried to golden perfection. Topped with creamy tzatziki, fresh tomatoes, sumac onions, parsley, and served alongside crispy fries and lemon wedges, this budget-friendly, customizable meal is perfect for quick weeknight dinners that satisfy a craving for fakeaway-style gyros.
Ingredients
Scale
Beef or Lamb 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
Serving Suggestions
- The BEST Tzatziki (store-bought or homemade)
- 2 tomatoes, sliced
- Sumac onions (red onions sprinkled with sumac)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or frozen chips
- Lemon wedges
Instructions
- Prepare the meat mixture: In a large bowl, combine the minced 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 the spices are evenly distributed. Divide the seasoned meat mixture into eight equal portions.
- Prepare the tacos: Lay the mini flour tortillas flat on a clean surface, such as a baking or parchment paper sheet. 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 evenly to cover the tortilla edges.
- 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 2–3 minutes until the meat is browned and crispy. Flip the tacos and cook for an additional 30 seconds or until the tortilla side is golden. Repeat with the remaining tortillas, adding more oil as needed. If required, keep the cooked tacos warm in a preheated oven at 120°C (250°F) or 100°C (200°F fan-forced). Optionally, lightly brush or spray the tacos with extra olive oil before placing in the oven to maintain crispiness.
- Serve: Top the crispy gyros smashed tacos with a generous dollop of tzatziki, sliced tomatoes, sumac onions, finely chopped parsley, and a side of fries or air-fried chips. Garnish with lemon wedges for squeezing over before eating.
Notes
- Using 20% fat mince is important to keep the meat juicy and prevent drying out during cooking and warming.
- Sumac onions can be made by slicing red onions thinly and sprinkling with sumac and a pinch of salt.
- To speed up the meal, use store-bought tzatziki and frozen fries cooked in an air fryer or oven.
- If preferred, lamb mince can be substituted with beef or a mix of both for a slightly different flavor.
- Keep tacos warm in the oven at low temperature to maintain crispiness without drying out meat.
