Description
Gyros Smashed Tacos combine the rich, savory flavors of seasoned ground beef or lamb with crispy mini flour tortillas, topped with creamy tzatziki, fresh tomatoes, sumac onions, and herbs. This recipe offers a fusion of Greek and Mexican influences, delivering a delicious and unique twist on traditional tacos. Perfect for a quick and satisfying meal, these tacos are pan-fried to crispy perfection and served with air-fried chips and lemon wedges for an added zesty kick.
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 & Garnish
- 8 mini flour tortillas (15 cm / 6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (prepared or homemade)
- 2 tomatoes, sliced
- Sumac Onions (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 all spices are evenly distributed. Divide the mixture into eight equal portions.
- Prepare the tacos: On a flat surface or on a sheet of baking/parchment paper, lay out the eight mini flour tortillas. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, firmly press the meat down and spread it evenly outwards to the edges of each tortilla, flattening it into a thin, even layer.
- Cook the tacos: Heat half 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 crispy and the tortilla edges start to crisp. Flip each taco and cook for an additional 30 seconds or until the tortilla is golden and slightly crispy. Repeat in batches using the remaining oil as needed. To keep the cooked tacos warm and preserve crispiness, place them in a preheated oven at 120°C (250°F) or 100°C (200°F fan-forced). Optionally, brush the tops with olive oil before placing them in the oven to enhance crispiness, though this is usually not necessary.
- Serve the tacos: Top each taco with a generous dollop of tzatziki, sliced tomatoes, sumac onions, and a sprinkle of chopped flat-leaf parsley. Add a few air-fryer or frozen chips on the side and garnish with lemon wedges for squeezing over the tacos before eating.
Notes
- Use regular (20% fat) minced beef or lamb to ensure the meat remains juicy and flavorful after frying and baking.
- Sumac onions add a bright, tangy flavor that complements the richness of the meat; if unavailable, red onions with a dash of lemon juice can substitute.
- For extra crispiness, you can lightly brush the tacos with olive oil before warming in the oven.
- The recipe works well with either beef or lamb depending on your flavor preference.
- Serving with air-fried or oven-baked chips keeps the entire meal lighter compared to deep-fried fries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Greek-Mexican Fusion
