Description
These Gyros Smashed Tacos combine the classic flavors of Greek gyros with the fun, handheld convenience of tacos. Ground beef or lamb is seasoned with aromatic spices, smashed onto mini flour tortillas, and pan-fried until crispy and golden. Topped with creamy tzatziki, fresh tomatoes, tangy sumac onions, and a sprinkle of parsley, these tacos offer a delightful fusion of textures and tastes perfect for a casual meal or entertaining guests.
Ingredients
Scale
For the 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
For the Tacos and Toppings
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (recipe or store-bought)
- 2 tomatoes, sliced
- Sumac onions
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or freezer chips
- 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 thoroughly combine all ingredients until the spices are evenly distributed. Divide the mixture into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a clean, flat surface such as a sheet of baking 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 evenly to the tortilla’s edges, creating a smashed look.
- Cook the tacos: Heat half of the olive oil in a large frying pan over medium–high heat. Place each tortilla meat-side down into the pan and cook for 2 to 3 minutes until the meat is browned and crispy. Flip the taco and cook for an additional 30 seconds, or until the tortilla itself turns golden. Repeat the process in batches, adding more olive oil as needed. Keep the cooked tacos warm by placing them in a preheated oven at 120°C (250°F) or 100°C (200°F fan-forced) if necessary. For extra crispiness, you can optionally brush or spray the top of the tacos with additional olive oil before oven-warming, although this is generally not required.
- Serve: To assemble, place a dollop of creamy tzatziki atop each taco, then add sliced tomatoes, sprinkle sumac onions, and garnish with finely chopped flat-leaf parsley. Add a few air-fryer or freezer chips on the side and serve with lemon wedges for squeezing over the top. Enjoy your Greek-inspired smashed tacos!
Notes
- Use 20% fat mince to ensure the meat stays juicy and flavorful when cooked at high heat.
- Sumac onions can be made by soaking sliced onions in lemon juice with a sprinkle of sumac spice for a tangy flavor boost.
- If you prefer a gluten-free version, substitute mini flour tortillas with gluten-free or corn tortillas.
- To make the best tzatziki, use Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and olive oil combined and chilled.
- These tacos can be kept warm in a low oven without drying out the meat, thanks to the fat content of the mince.
