Description
Delicious Gyros Smashed Tacos combining seasoned ground beef or lamb with crispy tortillas, topped with fresh tzatziki, tomatoes, sumac onions, and parsley. Perfectly pan-fried until golden and crispy, these tacos are served with lemon wedges and your choice of chips for a flavorful and easy-to-make Mediterranean-inspired meal.
Ingredients
Scale
For the Meat
- 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
For the Tacos
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (store-bought or homemade)
- 2 tomatoes, sliced
- Sumac Onions (prepared separately)
- 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 into a large bowl. Use your hands to mix thoroughly so the spices are evenly distributed throughout the meat. Divide the meat mixture into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas flat on a clean surface or baking/parchment paper. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly to flatten the meat evenly and spread it out to the edges of the tortilla.
- 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 to 3 minutes or until the meat is browned and the tortilla edges become crispy. Flip the tacos carefully and cook for an additional 30 seconds or until the tortilla turns golden and crisp. Repeat the process in batches, adding the remaining oil as needed.
- Keep warm: To keep cooked tacos warm and crispy, place them on a baking tray in a preheated oven at 120°C (250°F) (100°C/200°F fan-forced). The tacos will deepen in color without drying out, thanks to the fat content in the mince. For extra moisture, optionally brush or spray the tops lightly with olive oil before placing them in the oven.
- Serve: Top each taco with a dollop of tzatziki, sliced tomatoes, sumac onions, and a sprinkling of finely chopped parsley. Serve alongside air-fryer chips or your preferred fries and lemon wedges for squeezing over the top, adding a bright citrus finish.
Notes
- Use minced beef or lamb with approximately 20% fat content to ensure juicy, flavorful meat that won’t dry out during cooking.
- Sumac onions add a distinctive tangy flavor; prepare these ahead of time by soaking sliced onions in water with sumac spice.
- To keep tacos crispy while waiting to serve, keep them warmed in a low oven as instructed.
- You can substitute homemade tzatziki or store-bought for convenience.
- Make sure tortillas are mini size (15 cm/6 inches) for the best taco proportions.
