Description
These Gyros Smashed Tacos combine the savory flavors of traditional Greek gyros with the fun and convenience of tacos. Ground beef or lamb is seasoned with aromatic spices and cooked directly on mini flour tortillas until crispy and golden. Topped with creamy tzatziki, fresh tomatoes, tangy sumac onions, and parsley, these tacos offer a vibrant, Mediterranean-inspired meal perfect for a flavorful twist on taco night.
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 (recipe or prepared tzatziki)
- 2 tomatoes, sliced
- Sumac Onions (thinly sliced onions tossed with sumac spice)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer Chips (Fries) or freezer chips
- Lemon wedges, to serve
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 until the spices are evenly distributed throughout the meat. Divide this mixture into eight equal portions.
- Assemble the Tacos: Lay out the mini tortillas on a flat surface such as a sheet of baking or parchment paper. Place one portion of the meat mixture onto the center of each tortilla. Using your fingers, press the meat down firmly and spread it evenly to cover the tortilla almost edge to edge, forming a flattened meat layer on each one.
- 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 2–3 minutes or until the meat is browned and crispy. Flip each taco and cook the tortilla side for about 30 seconds or until golden. Repeat the process with the remaining tortillas, adding more olive oil if necessary. To keep cooked tacos warm and crisp, place them in a preheated oven at 120°C (250°F) for conventional or 100°C (200°F) fan-forced oven. Optionally, spray or brush the tops with extra olive oil before warming, though this is usually not necessary if the meat has sufficient fat.
- Serve: Top each cooked taco with a generous dollop of tzatziki, sliced tomatoes, sumac-seasoned onions, and a sprinkle of chopped parsley. Add a few air-fryer or freezer chips alongside and serve with lemon wedges for squeezing.
Notes
- Using 20% fat minced meat is important to keep the tacos juicy and to prevent drying out during cooking and warming.
- Sumac onions are simply thinly sliced onions tossed with sumac spice to add a tangy, citrus-like flavor.
- You can prepare your own tzatziki or use a high-quality store-bought version for convenience.
- Keeping the cooked tacos warm in the oven allows the meat to deepen in flavor and the tortilla to become crispier without drying.
- For a crispier tortilla, you can lightly brush or spray olive oil on the top side before warming in the oven.
- These tacos pair wonderfully with air-fried chips or your favorite frozen fries for a complete meal.
