Description
These Gyros Smashed Tacos pack all the bold, traditional flavors of Greek gyros into a fun and easy-to-make taco format. Ground beef or lamb is seasoned with garlic, oregano, cumin, and paprika, then smashed and cooked directly on mini flour tortillas until crispy and golden. Topped with creamy homemade tzatziki, fresh tomatoes, zesty sumac onions, parsley, and crispy fries, these tacos offer a satisfying fusion of Mediterranean and street food with a delightful crunch and vibrant flavors.
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
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
Toppings
- The BEST Tzatziki (homemade or store-bought)
- 2 tomatoes, sliced
- Sumac onions (thinly sliced onions mixed with sumac spice)
- 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 thoroughly mix all ingredients together until spices are evenly distributed throughout the meat. Divide the meat mixture into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat work surface, preferably on a sheet of baking or parchment paper for easy handling. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly on the meat to smash it flat, spreading it evenly out to the edges of the tortilla, forming a thin patty that covers the entire tortilla surface.
- 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 has browned and crisped well. Flip the tacos gently and cook on the tortilla side for an additional 30 seconds until the tortilla is golden and slightly crispy. Repeat this process in batches for all tortillas, adding more 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). This step thickens their crispiness while keeping the meat moist as long as 20% fat mince is used. Optionally, lightly spray or brush the tops with a little olive oil before placing in the oven to enhance crispness, though this is usually not necessary.
- To serve: Top each crispy taco with a generous dollop of tzatziki. Add sliced tomatoes, a spoonful of sumac onions, and sprinkle with finely chopped parsley. Add a few air-fryer or freezer fries on the side of each taco, and serve with lemon wedges for squeezing over the top. Enjoy the fusion of crunchy, savory, fresh, and tangy flavors.
Notes
- Use 20% fat mince to ensure the meat stays juicy and doesn’t dry out during cooking.
- If you don’t have sumac spice, you can substitute with a squeeze of lemon juice and a pinch of paprika for a similar tangy flavor in the onions.
- The BEST Tzatziki can be homemade with Greek yogurt, cucumber, garlic, lemon juice, and dill or purchased from the store.
- The tacos can be kept warm in a low oven and crisped further without drying out thanks to the fat content in the meat.
- Mini flour tortillas of about 6 inches diameter work best to hold the meat evenly smashed and provide easy handling.
