Description
These Gyros Smashed Tacos combine Greek-inspired flavors with a fun and crispy taco presentation. Ground beef or lamb is seasoned with traditional spices and smashed onto mini flour tortillas, then pan-fried until golden and crispy. They are topped with refreshing tzatziki, sliced tomatoes, sumac onions, parsley, and served alongside crispy fries and lemon wedges for a vibrant and satisfying meal perfect for sharing.
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 (homemade or store-bought)
- 2 tomatoes, sliced
- Sumac Onions (thinly sliced onions tossed with sumac spice)
- 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 until the spices are evenly distributed. Divide the mixture into eight equal portions.
- Assemble the Tacos: Lay out the mini flour tortillas on a flat surface or a sheet of parchment paper. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly and spread the meat evenly to cover the tortilla edges, creating a thin, flat layer.
- 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 to 3 minutes, or until the meat is browned and crispy. Flip each taco carefully and cook the other side for 30 seconds or until the tortilla is golden and crisp. Repeat cooking with remaining oil and meat portions. To keep cooked tacos warm and allow them to crisp further, place them in a preheated oven at 120°C (250°F) or 100°C (200°F) fan-forced if needed. Optionally, lightly brush or spray the tops with olive oil before oven warming to enhance crispness.
- Serve: Top the crispy tacos generously with a dollop of tzatziki, sliced tomatoes, sumac onions, and a sprinkle of chopped parsley. Add a few air-fryer chips or fries on top or on the side. Serve each with a wedge of lemon to squeeze over for added freshness and zing.
Notes
- Use 20% fat mince to keep the meat juicy and prevent drying out during cooking.
- Sumac onions add a tangy, slightly sour element that complements the rich meat and creamy tzatziki.
- If preferred, homemade tzatziki enhances freshness but store-bought tzatziki works well too.
- Mini flour tortillas are ideal for these tacos; avoid corn tortillas as they may not hold the smashed meat as well.
- Keeping cooked tacos warm in a low oven crisps them further without drying out the meat.
