I love how this recipe transforms simple supermarket ingredients into something so delicious. The smashed tacos get wonderfully crispy on the outside while staying juicy inside, making every bite satisfying. It’s also quick to make—ideal for busy weeknights when I want something comforting yet easy. Plus, I can choose between beef or lamb depending on what I have, and the toppings are totally flexible for any mood or craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
BEEF OR LAMB MIXTURE 500 g (1 lb 2 oz) regular (20% fat) minced (ground) beef or lamb (note 1) 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
SERVING SUGGESTIONS The BEST Tzatziki 2 tomatoes, sliced Sumac Onions ¼ bunch flat-leaf parsley, finely chopped Air-fryer Chips (Fries) or freezer chips Lemon wedges
Directions
I start by preparing the meat mixture—adding all the beef or lamb mixture ingredients to a large bowl. I mix everything by hand to make sure the spices are evenly combined, then divide the mixture into eight portions.
Next, I arrange the tortillas on a flat surface (I usually place parchment paper underneath). I press one portion of meat onto each tortilla, flattening it evenly to the edges.
To cook, I heat half the oil in a large frying pan over medium–high heat. I place the tortillas meat-side down first and cook for about 2–3 minutes until they’re browned and crispy. Then I flip and cook for another 30 seconds until the tortilla is golden. I repeat this in batches, adding more oil as needed, and keep the finished tacos warm in a 120°C (250°F) oven.
When it’s time to serve, I top each taco with tzatziki, sliced tomatoes, sumac onions, chopped parsley, and a few fries. A squeeze of lemon over the top makes it perfect.
Servings and Timing
This recipe makes 4 servings (2 tacos each) and takes about 45 minutes in total, including prep and cooking time.
Variations
I sometimes switch the meat to chicken mince for a lighter version, or even use plant-based mince for a vegetarian option. If I’m craving extra heat, I add a pinch of chili flakes to the meat mixture. For a different twist, I’ve also used pita bread instead of tortillas, which gives a thicker, chewier texture.
Storage/Reheating
I store leftover tacos in an airtight container in the fridge for up to 2 days. When reheating, I place them in a hot skillet for a couple of minutes on each side to bring back the crispiness. I avoid microwaving them because it makes the tortillas soft instead of crispy.
FAQs
Can I make these tacos ahead of time?
I like to prepare the meat mixture ahead of time and store it in the fridge. When I’m ready to cook, I just assemble and fry the tacos fresh.
Can I freeze the cooked tacos?
Yes, I can freeze them in a single layer, then store them in an airtight bag for up to a month. Reheating in a pan keeps them crisp.
What’s the best meat to use?
I prefer beef with 20% fat, but lamb gives a rich, authentic gyro flavor that I also love.
Can I bake these instead of frying?
Yes, I can bake them at 200°C (400°F) for about 10 minutes per side, but frying gives the best crisp texture.
What kind of tortillas work best?
I use mini flour tortillas because they hold up well to the juicy meat and crisp nicely.
Can I make them spicy?
Absolutely. I add chili powder or cayenne pepper to the meat mixture for extra heat.
What toppings go well with these tacos?
I love tzatziki, tomatoes, sumac onions, parsley, and fries, but pickled cucumbers or feta are also great.
How do I make sumac onions?
I slice red onions thinly and toss them with sumac, salt, and a drizzle of olive oil.
Can I use yogurt sauce instead of tzatziki?
Yes, plain Greek yogurt with lemon juice, garlic, and cucumber makes a quick substitute.
What can I serve with these tacos?
I usually serve them with air-fryer fries, a simple Greek salad, or lemon wedges on the side.
Conclusion
These Gyros Smashed Tacos are one of my go-to fakeaway meals—crispy, juicy, and packed with flavor. I love how easy they are to make and how every bite feels like something from a restaurant. Whether I use beef or lamb, the combination of smoky spices, creamy tzatziki, and crispy tortillas never disappoints.
Gyros Smashed Tacos are crispy, flavorful Mediterranean-inspired tacos featuring seasoned beef or lamb smashed onto tortillas and pan-fried until golden, then topped with tzatziki, fresh vegetables, and herbs for a restaurant-quality meal at home.
Ingredients
500 g (1 lb 2 oz) minced (ground) beef or lamb (20% fat)
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
1 cup tzatziki
2 tomatoes, sliced
1 red onion, thinly sliced and tossed with sumac and olive oil
¼ bunch flat-leaf parsley, finely chopped
1 cup air-fryer or freezer fries
Lemon wedges, for serving
Instructions
In a large bowl, combine minced beef or lamb, garlic powder, onion powder, oregano, cumin, paprika, salt, and pepper. Mix well by hand until evenly combined.
Divide the mixture into eight equal portions.
Lay the tortillas flat on a work surface and press one portion of meat evenly over each tortilla, spreading it to the edges.
Heat 1 tbsp olive oil in a large frying pan over medium–high heat. Place the tortillas meat-side down and cook for 2–3 minutes until browned and crispy.
Flip and cook for another 30 seconds until the tortilla is golden. Repeat with remaining tacos, adding more oil as needed. Keep cooked tacos warm in a 120°C (250°F) oven.
Top each taco with tzatziki, sliced tomatoes, sumac onions, chopped parsley, and fries.
Finish with a squeeze of lemon and serve immediately.
Notes
Use lamb for a more traditional gyro flavor, or beef for a milder taste.
For a lighter version, substitute with chicken mince or plant-based mince.
To make the tacos spicier, add chili flakes or cayenne to the meat mixture.
Reheat leftovers in a skillet to restore crispiness—avoid microwaving.
Can be baked at 200°C (400°F) for about 10 minutes per side as an alternative to frying.
