Smashed Organic Beef Greek Gyro Tacos
plus Tomato-Radish Relish, Tzatziki & Roasted Potatoes
- Wheat
- Soy
We take shawarma-seasoned ground beef, “smash” it over flour tortillas, then cook to sizzly perfection in this riff on the iconic Greek-style street sandwich. We load the smashed tacos up with golden spiced potato wedges, a drizzle of cooling, creamy cucumber tzatziki, and a final topping of tangy pickled radish and tomato relish for bright, crunchy contrast.
Ingredients
10 ounce
Organic Ground Beef
12 ounce
Potatoes
5 teaspoon
White Wine Vinegar
1 tablespoon
Shawarma Spice Blend
3 unit
Radishes
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 ounce
Tzatziki Sauce
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and finely dice radishes. Dice tomato into ½-inch pieces.
Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Shawarma Spice Blend later.) Roast on top rack until browned and tender, 20-25 minutes.
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.
Using a slotted spoon, transfer radishes to a second small bowl (reserve pickling liquid). Stir in tomato. Add a drizzle of olive oil; taste and season with salt and pepper.
In a third small bowl, combine tzatziki and 2 tsp pickling liquid (4 tsp for 4 servings).
Divide smashed tacos between plates. Top with as many roasted potatoes as you like. Drizzle with tzatziki sauce and top with tomato-radish relish. Serve with any remaining roasted potatoes on the side.
