Description
Gyros Smashed Tacos combine the savory flavors of Greek gyros with the crispy texture of tacos, featuring spiced ground beef or lamb pressed thin on mini flour tortillas and pan-fried to golden perfection. Topped with creamy tzatziki, fresh tomatoes, sumac onions, parsley, and served with crispy fries and lemon wedges, this dish is a delightful fusion perfect for a quick and 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 & Toppings
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (prepared separately)
- 2 tomatoes, sliced
- Sumac Onions (prepared separately)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer Chips (Fries) or freezer chips, cooked as preferred
- 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 mixture into eight equal portions.
- Prepare the tacos: On a flat surface, lay out the mini flour tortillas. Place one portion of the spiced meat mixture in the center of each tortilla. Press down firmly and evenly with your fingers, spreading the meat toward the edges of the tortilla to create 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 in the pan and cook for 2–3 minutes until the meat is browned and the tortilla edge is crispy. Flip the tacos and cook the other side for about 30 seconds until golden. Repeat this process in batches using the remaining olive oil. Keep cooked tacos warm in a low oven set to 120°C (250°F) until ready to serve. Optionally, brush or spray the tops lightly with olive oil before warming to enhance crispiness.
- Assemble and serve: Top each crispy taco with a dollop of tzatziki, sliced tomatoes, sumac onions, and a sprinkle of chopped parsley. Add a few air-fryer chips or fries on top or on the side, and serve with lemon wedges for squeezing over the tacos.
Notes
- Use 20% fat minced meat to ensure the tacos remain juicy and flavorful during cooking and warming.
- Sumac onions are made by soaking thinly sliced onions in lemon juice or vinegar with a sprinkle of sumac spice, adding a tangy crunch.
- The tzatziki used should be thick and creamy to complement the spicy meat.
- Keeping tacos warm in the oven helps further crisp the tortilla edges without drying out the meat.
- Mini flour tortillas (6 inches) work best for this recipe; corn tortillas can be substituted but may alter texture and flavor.
