All the flavours of your favourite gyros, smashed into crispy tacos – less mess, less stress, and cheaper than takeaway!
You know those nights when everyone’s starving, the fridge feels uninspiring and takeaway is calling your name? That’s where these Gyros Smashed Tacos swoop in. They’ve got the crispy, juicy, herby vibe of a gyros – smashed straight into a tortilla for maximum crunch (and minimum dishes!). These are well worth adding to your meal plan rotation.
What makes these so brilliant isn’t just the taste – It’s how fast they are to make. This is as low effort/high reward as it gets – all the classic flavours of gyros in half the time it takes to fuss over skewers or slow roasts.
I’ve tackled the usual roadblocks for you. How do you keep them warm if you’re cooking a big batch? How do you know the meat’s cooked through? What’s the trick to making sure the minced (ground) meat actually sticks to the tortilla? All those common “wait, but how?” questions are answered in the FAQs below so you can cook these with confidence.
These aren’t just a lifesaver midweek – they’re also brilliant for entertaining. Mix and portion the minced meat ahead of time, press it onto tortillas as your guests arrive, then cook to order. Stack them up, pop them in the middle of the table with bowls of salad and fries, and let everyone help themselves. It’s casual, fun, and so much easier than plating up individual dinners.
I love serving these with my homemade tzatziki and sumac onions, but the options are limitless. Lettuce, pickles, hot sauce – whatever your crew loves, pile it on. This is DIY dinner at its finest: quick, customisable and guaranteed to disappear fast!
What’s the trick to getting the meat to stick to the tortilla?
Make sure you press it down firmly, right to the edges of the tortilla. No need to be fancy – just use your fingers. Once it hits the pan, the fat in the minced (ground) beef or lamb will seal it in place.
How do I know if my smashed tacos are cooked?
Because the meat is spread so thin, it cooks lightning fast – just a few minutes in a hot pan. If you’re ever unsure, gently peel back the tortilla and check the underside. If the meat still looks pink, give it another minute.
What are some other topping suggestions?
Try crumbled feta, fresh herbs (like dill or coriander/cilantro), hummus, baba ganoush, hot sauce or toum, shredded lettuce, thinly sliced radish, tabbouleh, pickled chillies or jalapeños.
How do I keep my smashed tacos warm while batch cooking?
If you’re barbecuing/grilling outside, you can cook a bunch at once and pile them up on a warm plate. Indoors, the oven is your best friend – preheat to 120°C (250°F) (100°C/200°F fan-forced), line a baking tray with baking (parchment) paper, and pop the cooked tacos in the oven while you finish the batch. They’ll crisp up even more without drying out (thanks to the fat in the meat). If you want extra insurance, brush or spray the tops with a little olive oil before putting them in the oven, but it’s not essential.
Hot Tips
- Use minced (ground) beef or lamb with around 20% fat – it’s the secret to juicy meat that doesn’t dry out, and it helps the taco crisp beautifully.
- 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.
If you enjoyed Gyros Smashed Tacos, I think you’ll love:
Big Mac Tacos
Chicken Gyros
Chicken Caesar Smash Tacos
Chicken Shawarma with Garlic Yoghurt Sauce
One-pan Taco Mac and Cheese
Gyros Smashed Tacos
Crispy, saucy and totally fakeaway-worthy – these Gyros Smashed Tacos are your weeknight saviour. Ready fast, customisable for picky eaters, and made with budget-friendly supermarket ingredients. Add them to your meal plan and thank yourself later.
- Total Time: 45 minutes
- Yield: 4 serves (2 tacos each)
Ingredients
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
TACOS
- 8 mini flour tortillas (15 cm/6 inches)
- 2 tbsp olive oil
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
Instructions
- Prepare the meat mixture – Add the beef or lamb mixture ingredients to a large bowl. Use your hands to combine the mixture well, so that the spices are evenly distributed. Divide into eight portions.
- Prepare the tacos – Arrange the tortillas on a flat work surface (I like to use a sheet of baking/parchment paper on my kitchen bench). Place one portion of the meat mixture in the centre of each tortilla, then press down firmly using your fingers to flatten the meat evenly, spreading it out to the tortilla edges.
- Cook the tacos – Heat half the oil in a large frying pan over medium–high heat. Place the tortillas meat-side down and cook for 2–3 minutes or until browned and crispy. Flip and cook for a further 30 seconds or until the tortilla is golden. Repeat in batches, adding more oil as needed. Keep the tacos warm in a 120°C (250°F) (100°C/200°F fan-forced) oven if needed. (The tacos will deepen in colour and become even crispier – there is no risk of the meat drying out as long as you used 20% fat mince. As a precaution you can spray or brush the tops with extra olive oil prior to placing in the oven, but I rarely do this.)
- To serve, top the tacos with a dollop of tzatziki, then add sliced tomatoes, sumac onions, a sprinkle of parsley and a few fries. Serve with lemon wedges on the side.
Notes
Note 1 – These work with just about any minced (ground) meat (even lean mince or chicken mince) but is best with regular, 20% fat mince, particularly if keeping warm in the oven during cooking (the higher fat content stops the beef/lamb from drying out).
MAKE AHEAD
- Season and portion the mince mixture up to 24 hours in advance. Refrigerate in an airtight container.
- For longer storage, freeze the seasoned minced (ground) meat in portions for up to 2 months. Thaw in the fridge before pressing onto tortillas.
- For best results, press the mixture onto the tortillas just before cooking. If you’d like a head start, you can press them up to 2 hours in advance. Arrange on a tray lined with baking paper, cover lightly and refrigerate. Any longer and the tortillas risk going soft.
LEFTOVERS
- Cooked tacos – Store in an airtight container in the fridge for up to 2 days. Reheat in the oven – 200°C (400°F (180°C/350°F fan-forced) – for 8–10 minutes, or in the air fryer for 3–4 minutes, to bring back the crispness. Avoid the microwave as it makes the tortillas soft. Not suitable to freeze.
- Toppings – Store the tzatziki, sumac onions and other fresh toppings separately in airtight containers. They’ll last 2–3 days in the fridge.
- Pro tip – If you have left-over seasoned minced (ground) meat that hasn’t been cooked yet, freeze it in portions for up to 2 months. Thaw in the fridge and press onto tortillas just before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beef
- Method: Stovetop, One Pot
- Cuisine: Greek-inspired, Fakeaway
