Description
These Gyros Smashed Tacos combine the flavors of traditional Greek gyros with the fun and convenience of tacos. Ground beef or lamb is seasoned with classic Mediterranean spices, smashed flat onto mini flour tortillas, and pan-fried until crispy and golden. Topped with creamy tzatziki, fresh tomatoes, tangy sumac onions, parsley, and crispy air-fryer chips, these tacos offer a delightful blend of textures and flavors perfect for a quick, satisfying 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 and Toppings
- 8 mini flour tortillas (15 cm / 6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (prepared tzatziki sauce, approximately 1 cup)
- 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 (about 2 cups)
- Lemon wedges (for serving)
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 all the spices are evenly incorporated. Divide the seasoned meat mixture into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat surface, preferably on a sheet of baking or parchment paper to keep your workspace clean. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly to flatten the meat evenly and spread it out to cover the tortilla almost to the edges.
- Cook the tacos: Heat half of the olive oil in a large frying pan over medium to high heat. Carefully place the tortillas meat-side down in the pan. Cook for 2 to 3 minutes, or until the meat is browned and crispy. Flip the tacos and cook the other side for about 30 seconds until the tortilla is golden and crisp. Repeat the process with the remaining tacos, adding more oil as needed. To keep the cooked tacos warm and crisp, place them in a preheated oven at 120°C (250°F) — or 100°C (200°F) if using a fan-forced oven. Optionally, lightly spray or brush the tops with olive oil before placing in the oven, but this is not necessary if using 20% fat mince.
- Serve: Top each taco with a generous dollop of tzatziki. Add sliced tomatoes, sumac onions, a sprinkle of finely chopped flat-leaf parsley, and a few crispy fries or air-fryer chips on top or on the side. Serve immediately with fresh lemon wedges for squeezing over the tacos to add a zesty finish.
Notes
- Using 20% fat minced meat is important to keep the tacos juicy and prevent drying out during cooking.
- Sumac onions add a tangy and slightly citrusy flavor that pairs perfectly with the spices and tzatziki.
- Mini flour tortillas approximately 6 inches in diameter are ideal for these tacos for the perfect balance of meat and toppings.
- Keep cooked tacos warm in a low oven to maintain crispiness without overcooking.
- For a lighter option, use air-fryer chips instead of deep-fried fries.
- Tzatziki can be homemade or store-bought, but fresh homemade tzatziki enhances the authenticity of the dish.
