Description
These Gyros Smashed Tacos combine the delicious flavors of traditional Greek gyros with the fun, handheld convenience of tacos. Ground beef or lamb is seasoned with garlic, oregano, cumin, and paprika, then smashed and cooked directly on mini flour tortillas for a crispy, flavorful base. Topped with tzatziki, fresh tomatoes, sumac onions, parsley, and served alongside crispy fries and lemon wedges, these tacos offer a perfect fusion of Mediterranean and Mexican street food influences, ready in just 45 minutes.
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 (approximately ½ cup per serving)
- 2 tomatoes, sliced
- Sumac Onions (prepared as desired)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or frozen chips, cooked as per package instructions
- 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, ensuring the spices are evenly distributed throughout the meat. Once mixed, divide the mixture into eight equal portions.
- Assemble the tacos: Lay the mini flour tortillas flat on a clean work surface or on a sheet of baking/parchment paper. 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 the edges of each tortilla, creating a thin, even layer.
- 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 to 3 minutes until the meat is browned and crispy and the tortilla edges have started to crisp. Flip each taco and cook for an additional 30 seconds, allowing the tortilla side to turn golden. Repeat this process in batches if necessary, adding the remaining olive oil as needed. To keep cooked tacos warm, place them in a preheated oven at 120°C (250°F) (100°C/200°F fan-forced) while continuing to cook the remaining portions. If desired, lightly brush or spray the top of tacos with olive oil before placing in the oven to enhance crispiness.
- Serve: Top each cooked taco with a generous dollop of tzatziki, followed by sliced tomatoes, sumac onions, and a sprinkle of finely chopped parsley. Add a side of crispy air-fryer or frozen chips, and serve with lemon wedges on the side for squeezing over the tacos. Enjoy your flavorful gyros smashed tacos immediately.
Notes
- Use regular beef or lamb with around 20% fat content to ensure the meat stays juicy and flavorful when smashed and cooked.
- Sumac onions are thinly sliced onions soaked briefly in lemon juice and sumac spice for a tangy, vibrant topping.
- If you don’t have an air fryer, you can bake or fry the chips separately to accompany the tacos.
- Warming the cooked tacos in a low oven helps maintain crispiness without drying out the meat.
- Tzatziki can be store-bought or homemade; its freshness greatly enhances the flavor of these tacos.
