Description
These Gyros Smashed Tacos combine the rich, spiced flavors of traditional gyros with the fun and casual format of tacos. Ground beef or lamb mixed with Mediterranean spices is smashed thinly onto mini flour tortillas and pan-fried until crispy and golden. Topped with creamy tzatziki, fresh tomatoes, sumac onions, parsley, and served alongside air-fryer chips or fries, these tacos offer a delightful fusion of Greek and Mexican cuisines perfect for a flavorful and easy weeknight 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 & Toppings
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (prepared separately)
- 2 tomatoes, sliced
- Sumac Onions (prepared separately)
- 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, 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 all spices are evenly distributed. Divide the spiced meat mixture into eight equal portions.
- Prepare the tacos: Lay the mini flour tortillas on a flat work surface, preferably on parchment paper to prevent sticking. Place one portion of the spiced meat mixture in the center of each tortilla. Using your fingers, press down firmly to flatten and spread the meat evenly to the edges of the tortilla, creating a thin meat 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. Cook for 2 to 3 minutes or until the meat is browned and the tortilla edges are crispy. Flip the tacos and cook the other side for about 30 seconds, until the tortilla is golden brown. Repeat this process in batches, adding more oil as needed. To keep tacos warm and crisp, place them in a preheated oven at 120°C (250°F) conventional or 100°C (200°F) fan-forced until serving. Optionally, you can lightly brush or spray the tops with extra olive oil before oven warming.
- Serve the tacos: Top each crispy taco with a generous dollop of tzatziki, a few slices of fresh tomato, a spoonful of sumac onions, and sprinkle with finely chopped flat-leaf parsley. Add a handful of air-fryer chips or fries alongside each taco. Garnish with lemon wedges for a fresh citrus squeeze.
Notes
- Use 20% fat mince to ensure juicy, flavorful meat that won’t dry out during cooking.
- If desired, sumac onions can be made by thinly slicing onions and tossing them with lemon juice and sumac spice.
- The BEST Tzatziki is typically made from Greek yogurt, cucumber, garlic, lemon juice, and fresh dill or mint.
- Keep cooked tacos warm in a low oven to maintain crispiness without drying out the meat.
- Mini flour tortillas are recommended for the best size and texture balance in these tacos.
