Gyros Smashed Tacos Recipe
Introduction
These Gyros Smashed Tacos are a delicious fusion of Greek flavors and Mexican comfort food. Crispy tortillas are topped with spiced beef or lamb, creamy tzatziki, fresh tomatoes, and tangy sumac onions for a unique twist on taco night.
Ingredients
- 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
- 8 mini flour tortillas (15 cm / 6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (see recipe or store-bought)
- 2 tomatoes, sliced
- Sumac onions (red onions mixed with sumac spice)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or freezer chips
- Lemon wedges
Instructions
- Step 1: 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 black pepper. Use your hands to mix thoroughly so the spices are evenly distributed. Divide the mixture into eight equal portions.
- Step 2: Lay out the tortillas on a flat surface. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly to flatten and spread the meat evenly towards the edges of the tortilla.
- Step 3: 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 until the meat is browned and crispy. Flip the tortillas and cook the other side for about 30 seconds or until the tortilla is golden.
- Step 4: Repeat the cooking process with the remaining oil and meat portions. Keep the finished tacos warm in a 120°C (250°F) oven if needed; they’ll become crispier without drying out thanks to the fat content of the meat. Optionally, brush the tops with olive oil before warming.
- Step 5: To serve, top each taco with a generous dollop of tzatziki, sliced tomatoes, sumac onions, and a sprinkle of parsley. Add a few fries on the side and serve with lemon wedges for squeezing over.
Tips & Variations
- Use 20% fat ground meat to keep the tacos juicy and flavorful without drying out while cooking.
- If you can’t find sumac, substitute with a sprinkle of lemon zest mixed with a little chili powder for tang and heat.
- Try adding crumbled feta cheese on top for an extra creamy, salty note.
- For a lighter option, swap flour tortillas for whole wheat or gluten-free tortillas.
- Prepare homemade tzatziki for authentic Greek flavor or choose your favorite store-bought brand for convenience.
Storage
Store any leftover cooked tacos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or skillet to retain crispness. Keep the tzatziki, tomatoes, and fresh toppings separate and add after reheating to maintain freshness and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these tacos with chicken instead of beef or lamb?
Yes, ground chicken can be used, but add a bit more olive oil to keep the mixture moist. Adjust seasoning as desired since chicken has a milder flavor.
How do I make sumac onions?
Thinly slice red onions and toss them with a pinch of sumac spice and a squeeze of lemon juice. Let them sit for 10 minutes to soften and develop flavor before serving.
Print
Gyros Smashed Tacos Recipe
- Total Time: 30 minutes
- Yield: 8 mini tacos 1x
Description
Gyros Smashed Tacos combine the vibrant flavors of Greek gyros with the fun and crunch of tacos. Ground beef or lamb is seasoned with classic Mediterranean spices, flattened onto mini flour tortillas, and pan-fried until crispy and golden. Topped with creamy tzatziki, fresh tomatoes, sumac onions, and parsley, this dish offers a delightful fusion perfect for a casual meal or entertaining guests.
Ingredients
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
Other Ingredients
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (about 1 cup)
- 2 tomatoes, sliced
- Sumac onions (prepared separately, about ½ cup)
- ¼ bunch flat-leaf parsley, finely chopped
- Air-fryer chips (fries) or freezer chips, to serve
- Lemon wedges, to serve
Instructions
- Prepare the meat mixture: In a large bowl, 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. Use your hands to thoroughly combine the mixture so that the spices are evenly distributed throughout the meat. Once mixed, divide the meat into eight equal portions.
- Prepare the tacos: Lay out the mini flour tortillas on a flat surface or a sheet of baking/parchment paper to keep your workspace clean. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press down firmly on the meat to flatten it evenly and spread it out toward the edges of the tortilla, creating a thin, even layer.
- Cook the tacos: Heat half of the olive oil (1 tbsp) in a large frying pan over medium-high heat. Carefully place the tortillas, meat-side down, into the hot pan. Cook for 2 to 3 minutes or until the meat is browned and crispy. Flip each taco and cook for another 30 seconds or until the tortilla side is golden and crisp. You may need to do this in batches, adding more olive oil as required. To keep the cooked tacos warm and crisp, place them on a baking tray in a 120°C (250°F) oven (or 100°C/200°F fan-forced) while finishing the rest.
- Assemble and serve: Place the cooked tacos on serving plates. Top each taco with a dollop of tzatziki, followed by sliced tomatoes, a spoonful of sumac onions, and a sprinkle of finely chopped flat-leaf parsley. Add a few air-fryer or freezer chips on the side for extra crunch, and serve with lemon wedges to squeeze over before eating.
Notes
- Use 20% fat mince to ensure the meat remains juicy and does not dry out during cooking.
- If keeping tacos warm in the oven, you may brush or spray them lightly with olive oil to maintain extra crispiness, although this is optional.
- Sumac onions can be prepared by thinly slicing red onions and marinating them in lemon juice and sumac powder for about 15 minutes.
- For a gluten-free version, substitute the flour tortillas with gluten-free tortillas or lettuce wraps.
- This recipe pairs well with a fresh Greek salad or extra tzatziki as a dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean/Greek
Keywords: Gyros Tacos, Greek Tacos, Ground Beef Tacos, Mediterranean Recipe, Tzatziki Tacos, Crispy Tacos, Smashed Meat Tacos
