Smashed Organic Beef Greek Gyro Tacos

• Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (You'll use the rest of the Shawarma Spice Blend later.)

• While potatoes roast, in a small microwave-safe bowl, combine vinegar, 2 TBSP water, ½ tsp sugar, and a pinch of salt (4 TBSP water and 1 tsp sugar for 4 servings). Stir in radishes. Microwave for 30 seconds. Set aside to pickle until ready to use in Step 6.

• In a medium bowl, combine beef*, remaining Shawarma Spice Blend, ½ tsp salt (1 tsp for 4 servings), and pepper. Form into 6 2-inch meatballs (12 meatballs for 4). • Arrange tortillas on a clean work surface. Place a meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Reuse the plastic wrap as you go.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two tortillas at a time in pan; add another drizzle of oil between batches). Cook until beef is browned and almost cooked through, 2-3 minutes. • Flip and cook until tortillas are toasted and beef is cooked through, 30-60 seconds more. TIP: Poke out any air bubbles that form in tortillas with the tip of a sharp knife. • Transfer to a second paper-towel-lined baking sheet. Cover with foil to keep warm.