Description
Gyros Smashed Tacos combine the bold, savory flavors of traditional Greek gyros with the fun, handheld format of tacos. Ground beef or lamb is seasoned with classic spices, pressed into mini flour tortillas, and pan-fried until crispy and golden. Served with fresh tomatoes, tangy sumac onions, vibrant parsley, and creamy tzatziki, these tacos deliver a perfect balance of textures and Mediterranean flavors in under an hour.
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
Accompaniments
- The BEST Tzatziki (recipe or store-bought)
- 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 throughout the meat. Divide the mixture into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat work surface, preferably on parchment paper for easy handling. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly and spread the meat evenly to the edges of the tortilla, forming a thin, flat-pressed meat 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 and cook for 2-3 minutes until the meat is nicely browned and the bottom tortilla is crispy. Flip each taco and cook for an additional 30 seconds or until the tortilla side is golden. Repeat the process in batches using the remaining oil as needed. To keep cooked tacos warm, place them in a preheated oven at 120°C (250°F) until ready to serve. Optionally, to enhance crispiness, you can lightly brush the tacos with extra olive oil before warming in the oven, although this is not necessary if using 20% fat mince.
- Assemble and serve: Top each cooked taco with a generous dollop of tzatziki, add sliced tomatoes, sumac onions, and a sprinkle of finely chopped parsley. Add a few fries on the side or inside the taco for added crunch. Serve immediately with lemon wedges for squeezing over the top to add a fresh, citrusy finish.
Notes
- Using 20% fat mince is essential to ensure the meat stays juicy when pressed thin and cooked quickly.
- If you don’t have sumac spice, you can substitute with a squeeze of lemon juice on the onions for a similar tangy flavor.
- Mini flour tortillas of about 6 inches work best to hold the smashed meat and toppings.
- For an easier side, use air-fryer chips or ready-made freezer chips/fries.
- To keep the tacos crispy without drying out the meat, keep them warm in a low oven and optionally brush with olive oil.
