Description
These Gyros Smashed Tacos are a flavorful fusion of Greek flavors and Mexican street food. Ground beef or lamb seasoned with classic Mediterranean spices is pressed into mini tortillas and pan-fried until crispy and golden. Topped with cool tzatziki, fresh tomatoes, sumac onions, parsley, and served alongside crispy air-fried chips and lemon wedges, this recipe offers a delicious 45-minute meal perfect for casual gatherings or weeknight dinners.
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 or homemade)
- 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
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 evenly into eight portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat surface, such as a baking sheet 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 from the center towards the edges of the tortilla, forming a thin patty shaped to the tortilla size.
- 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 until the meat is browned and the tortilla base is crispy. Flip them over carefully and cook for an additional 30 seconds until the tortilla is golden and crisp. Repeat the process in batches adding more oil as needed. To keep cooked tacos warm, place them on a baking tray in a 120°C (250°F) oven—this also intensifies crispiness without drying out the meat. Optionally, brush the tops with extra olive oil before warming, though this is rarely necessary.
- Assemble and serve: Top each crispy taco with a generous dollop of tzatziki, a few slices of fresh tomato, sumac onions, and a sprinkle of chopped flat-leaf parsley. Serve alongside a handful of air-fried chips or your preferred freezer fries, accompanied by fresh lemon wedges for squeezing over the tacos just before eating.
Notes
- Use 20% fat minced beef or lamb to ensure the meat stays juicy and flavorful when cooked thinly.
- If sumac onions are not available, substitute with thinly sliced red onions mixed with a pinch of lemon juice for tanginess.
- To save time, prepare the tzatziki in advance or purchase a quality store-bought version.
- Keep cooked tacos warm in a low oven to maintain their crispiness without drying out the meat.
- If preferred, gluten-free tortillas can be used for a gluten-free version.
