Description
These Gyros Smashed Tacos combine the bold flavors of Greek gyros with the casual fun of tacos. Ground beef or lamb seasoned with traditional gyro spices is smashed onto mini flour tortillas and pan-fried until crispy and golden. Topped with fresh tzatziki, sliced tomatoes, sumac onions, parsley, and accompanied by air-fried chips and lemon wedges, this dish is a delightful fusion perfect for a quick and flavorful 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 Add-ons
- 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)
- 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, ensuring the spices are evenly distributed. Divide the seasoned meat into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat surface or on a sheet of 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 towards the edges of each tortilla.
- 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 crisps. Flip each taco and cook for an additional 30 seconds until the tortilla is golden. Repeat this process in batches, adding more olive 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) fan-forced. Optionally, spray or brush the tops with extra olive oil before placing in the oven to enhance crispiness.
- To serve: Top each crispy taco with a generous dollop of tzatziki, then add sliced tomatoes, sumac onions, and a sprinkle of finely chopped parsley. Serve alongside air-fryer chips or fries and lemon wedges for squeezing over.
Notes
- Use 20% fat minced beef or lamb to keep the meat juicy during cooking and prevent drying out.
- If sumac is unavailable, red onion slices can be soaked briefly in lemon juice as an alternative for tangy onions.
- The tacos can be kept warm and crisp in a low oven; brushing with extra olive oil can aid in crispiness but is optional.
- Air-fryer chips are a great side but regular fries work well too.
- The tzatziki can be homemade or store-bought; homemade offers a fresher taste.
