Gyros Smashed Tacos

Crispy, saucy and totally fakeaway-worthy – these Gyros Smashed Tacos are your weeknight saviour with all the classic flavours of gyros in half the time.

Ingredients

Beef or Lamb Mixture

• 500 g regular (20% fat) minced 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

• 8 mini flour tortillas (15 cm)
• 2 tbsp olive oil

Serving Suggestions

• Tzatziki
• 2 tomatoes, sliced
• Sumac onions
• ¼ bunch flat-leaf parsley, finely chopped
• Chips or fries
• Lemon wedges

Method

1. Add the beef or lamb mixture ingredients to a large bowl. Use your hands to combine well so spices are evenly distributed. Divide into eight portions.
2. Arrange the tortillas on a flat work surface. Place one portion of meat in the centre of each tortilla, then press down firmly to flatten the meat evenly to the edges.
3. Heat half the oil in a large frying pan over medium-high heat. Place tortillas meat-side down and cook for 2–3 minutes until browned and crispy. Flip and cook for 30 seconds until the tortilla is golden.
4. Repeat in batches, adding more oil as needed. Keep tacos warm in a 120°C (250°F) oven if needed.
5. Top with tzatziki, sliced tomatoes, sumac onions, parsley and fries. Serve with lemon wedges.

Tips

• Use minced beef or lamb with around 20% fat – it’s the secret to juicy meat that doesn’t dry out.
• Press the mince right to the tortilla edges for even browning.
• Keep the pan hot but not smoking – too high and the tortillas will burn before the meat cooks.
• Season and portion the mince mixture up to 24 hours in advance, or freeze for up to 2 months.