Ingredients
Scale
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