Description
A flavorful twist on traditional gyros, these Gyros Smashed Tacos feature spiced ground beef or lamb pressed into mini flour tortillas and pan-fried until crispy. Topped with creamy tzatziki, fresh tomatoes, sumac onions, parsley, and served alongside crispy fries and lemon wedges, this dish offers a delicious fusion perfect for a casual meal or entertaining.
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
Toppings and Sides
- The BEST Tzatziki (recipe or store-bought)
- 2 tomatoes, sliced
- Sumac Onions
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer Chips (Fries) or freezer chips
- Lemon wedges
Instructions
- Prepare the Meat Mixture: Add the minced beef or lamb along with garlic powder, onion powder, dried oregano, ground cumin, sweet paprika, sea salt flakes, and freshly cracked black pepper to a large bowl. Use your hands to combine the mixture thoroughly, ensuring all spices are evenly distributed. Divide the seasoned meat into eight equal portions.
- Assemble the Tacos: Lay the mini flour tortillas flat on a clean work surface, preferably on baking or parchment paper for easy handling. Take one portion of the meat mixture and place it in the center of each tortilla. Using your fingers, press down firmly to smash and spread the meat evenly to the edges of the tortilla, forming a thin 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 carefully into the pan. Cook for 2–3 minutes or until the meat is browned and the tortilla edges become crispy. Flip the tacos and cook for an additional 30 seconds or until the tortilla is golden brown. Repeat this process in batches with the remaining tortillas, adding more oil if necessary. Keep the cooked tacos warm in a low oven set at 120°C (250°F) or 100°C (200°F) fan-forced. Optionally, brush or spray the top of the tacos with olive oil to enhance crispiness.
- Serve: To serve, place a generous dollop of tzatziki on each taco, then top with sliced tomatoes, sumac onions, and a sprinkle of finely chopped flat-leaf parsley. Add a few air-fryer or freezer chips on the side and serve with fresh lemon wedges for squeezing.
Notes
- Using 20% fat mince ensures the meat stays juicy and prevents drying out during frying and warming.
- Sumac onions are slices of onion soaked briefly in water and sumac spice, adding a tangy flavor; if unavailable, red onions with lemon juice can be substituted.
- The recipe works well with either beef or lamb according to preference.
- The tacos can be kept warm and crisp in the oven until all batches are cooked.
- If preferred, tzatziki can be homemade or purchased ready-made for convenience.
