Description
Gyros Smashed Tacos combine the bold flavors of Greek gyros with a fun and crispy taco presentation. Ground beef or lamb seasoned with classic Mediterranean spices is smashed thin onto flour tortillas and pan-fried until golden and crispy. Topped with homemade tzatziki, fresh tomatoes, sumac onions, parsley, and a side of crispy air-fryer chips, these tacos offer a delicious fusion meal perfect for a casual dinner or entertaining guests.
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 & Garnishes
- 8 mini flour tortillas (15 cm / 6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (recipe or store-bought)
- 2 tomatoes, sliced
- Sumac Onions (prepared separately)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or freezer chips, to serve
- 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 all spices are evenly distributed through the meat. Divide the mixture into eight equal portions.
- Prepare the tacos: Lay out the eight mini flour tortillas on a clean, flat surface, ideally on a sheet of baking or parchment paper for easier handling. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly to smash the meat evenly so it spreads out to the edges of the tortilla, creating a thin, even layer.
- Cook the tacos: Heat half of the olive oil in a large frying pan over medium-high heat. Place the tortillas meat-side down into the pan and cook for 2 to 3 minutes until the meat is browned and crispy. Flip each taco carefully and cook for an additional 30 seconds to crisp the tortilla. If necessary, cook in batches using the remaining olive oil. To keep cooked tacos warm, place them in a preheated oven at 120°C (250°F) or 100°C (200°F) fan-forced, optionally brushing or spraying the top with a little olive oil to maintain crispiness (though this is usually not needed).
- Serve: Top each crispy taco with a generous dollop of tzatziki, sliced tomatoes, sumac onions, and a sprinkle of finely chopped flat-leaf parsley. Add a few crispy air-fryer chips or fries on top or alongside, and serve with lemon wedges for squeezing over just before eating.
Notes
- Using 20% fat content mince is key to keeping the meat juicy during cooking and avoiding dryness even when cooked until crispy.
- Sumac onions are thinly sliced onions soaked in lemon juice and sumac, adding a tangy, slightly sour flavor complementing the rich meat.
- Tzatziki can be homemade or store-bought; choose a thick, creamy version for the best authentic flavor.
- If preferred, you can substitute the mini flour tortillas with corn tortillas, but ensure they can hold up to smashing and frying.
- Keep the cooked tacos warm in the oven if preparing in batches to maintain crispiness and temperature before serving.
