Description
These Gyros Smashed Tacos bring a flavorful Mediterranean twist to your taco night by combining spiced minced beef or lamb pressed into mini flour tortillas and pan-fried until crispy. Served with the BEST classic tzatziki, fresh tomatoes, sumac onions, and a sprinkle of parsley, these tacos are perfect for a delicious and satisfying meal any day of the week.
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
- 2 tomatoes, sliced
- ¼ bunch flat-leaf parsley, finely chopped
- Sumac onions (prepared separately)
- Air-fryer chips (fries) or freezer chips
- Lemon wedges
- The BEST Tzatziki (classic cucumber yogurt sauce)
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 thoroughly mix so 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 working surface, ideally on baking or parchment paper to avoid sticking. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly and evenly to flatten the meat mixture so that it spreads out to the edges of the tortilla, forming a thin layer.
- Cook the tacos: Heat half the olive oil in a large frying pan over medium-high heat. Carefully place the tortillas meat-side down in the pan. Cook for 2 to 3 minutes or until the meat is browned and crispy on the bottom. Flip the tortillas and cook the other side for about 30 seconds until the tortilla itself is golden and slightly crispy. 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). If desired, you can brush the top of the tacos with olive oil before placing them in the oven for extra crispiness, though this is optional with 20% fat mince.
- To serve: Top each crispy taco with a generous dollop of the BEST Tzatziki sauce, followed by sliced tomatoes, sumac onions, and a sprinkle of finely chopped flat-leaf parsley. Add a few air-fryer or freezer chips on the side for a fun, indulgent touch. Serve immediately with lemon wedges for squeezing over the tacos just before eating.
Notes
- Use mince with about 20% fat content to keep the meat juicy and tender during cooking.
- Sumac onions can be prepared by thinly slicing onions and sprinkling with sumac and a pinch of salt to taste.
- The BEST Tzatziki is a traditional Greek yogurt sauce made from strained yogurt, grated cucumber, garlic, lemon juice, olive oil, and fresh dill or mint.
- You can prepare the meat mixture ahead of time and keep it refrigerated until ready to cook.
- Mini flour tortillas are ideal as they hold the meat and toppings well and crisp nicely in the pan.
- If you do not have an oven to keep tacos warm, cover them with foil and keep them on the stove at very low heat after cooking.
