Description
These Gyros Smashed Tacos are a delicious fusion of Mediterranean and Mexican flavors, featuring spiced minced beef or lamb pressed into mini flour tortillas and pan-fried until crispy. Topped with fresh tzatziki, tomatoes, sumac onions, and parsley, they make for a perfect flavorful meal served with crispy air-fryer chips and lemon wedges.
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
Tacos & Toppings
- 8 mini flour tortillas (15 cm / 6 inches)
- 2 tbsp olive oil
- The BEST Tzatziki (prepared 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: 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 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 work surface, preferably on parchment paper for ease. Place one portion of the meat mixture in the center of each tortilla. Using your fingers, press the meat firmly and flatten it evenly, spreading it out to the edges of each tortilla to form 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 into the pan and cook for 2 to 3 minutes or until the meat is browned and the tortilla underneath is crisp. Flip each taco carefully and cook for an additional 30 seconds until the tortilla becomes golden and crispy. Repeat the process in batches, adding the remaining olive oil as needed. Keep the cooked tacos warm by placing them in an oven preheated to 120°C (250°F) or 100°C (200°F fan-forced). Optionally, you can lightly brush the tops with extra olive oil before placing them in the oven to enhance crispiness, but it's not necessary if the meat contains 20% fat.
- Assemble and serve: To serve, add a generous dollop of tzatziki on top of each taco. Add sliced tomatoes, sumac onions, and sprinkle with finely chopped parsley. Serve alongside air-fryer chips or fries and garnish with lemon wedges for squeezing over the tacos.
Notes
- Using regular 20% fat minced meat ensures the tacos remain juicy and flavorful without drying out during cooking.
- Sumac onions can be prepared in advance by marinating thinly sliced onions with sumac spice and a little lemon juice or vinegar.
- If preferred, homemade tzatziki sauce enhances flavor but store-bought varieties are convenient alternatives.
- Keeping cooked tacos warm in a low oven helps maintain crispiness and warmth without drying them out.
- You can substitute lamb for beef or mix both for a richer flavor profile.
