Loaded Beef Gyros Smash Taco With Crispy Potatoes and Herby Fetta Tzatziki

Preheat oven to 190 degrees. Slice potatoes lengthwise into 1cm thick planks. Stack these and slice again into long, even batons. Don't worry about perfection, just aim for similar sizes so they all turn golden and crisp at the same time. Toss trough olive oil and salt. Lay onto a lined baking tray and cook for 15- 20 minutes or until golden

In a bowl combine the mince with the taco seasoning and mix well. Cut tomato in half then slice. Chop parsley and dill. Cut cucumber into small, diced pieces or grate. Thinly slice the shallot.

In a bowl mix the yoghurt and crumble fetta. Add the cucumber, dill and parsley. Add lemon juice to taste and season with salt and pepper.

Place tortillas on a flat surface. Spread beef mince evenly over each, pressing firmly to the edges. Heat oil in a pan over medium-high. Cook meat-side down for 2–3 minutes until browned and crispy. Flip for 30 seconds to crisp the base. Repeat in batches. Keep warm in a 120°C oven; the fat will keep the beef juicy and extra crunchy!

Divide the warm tortillas between plates. Top each with the cooked mince, sliced tomato, and shallot. Layer a generous dollop of the homemade tzatziki over the top, and finish by piling the crispy potato chips right on top of the taco for the ultimate crunch!

Preheat oven to 190 degrees. Slice potatoes lengthwise into 1cm thick planks. Stack these and slice again into long, even batons. Don't worry about perfection, just aim for similar sizes so they all turn golden and crisp at the same time. Toss trough olive oil and salt. Lay onto a lined baking tray and cook for 15- 20 minutes or until golden

In a bowl combine the mince with the taco seasoning and mix well. Cut tomato in half then slice. Chop parsley and dill. Cut cucumber into small, diced pieces or grate. Thinly slice the shallot.

In a bowl mix the yoghurt and crumble fetta. Add the cucumber, dill and parsley. Add lemon juice to taste and season with salt and pepper.

Place tortillas on a flat surface. Spread beef mince evenly over each, pressing firmly to the edges. Heat oil in a pan over medium-high. Cook meat-side down for 2–3 minutes until browned and crispy. Flip for 30 seconds to crisp the base. Repeat in batches. Keep warm in a 120°C oven; the fat will keep the beef juicy and extra crunchy!

Divide the warm tortillas between plates. Top each with the cooked mince, sliced tomato, and shallot. Layer a generous dollop of the homemade tzatziki over the top, and finish by piling the crispy potato chips right on top of the taco for the ultimate crunch!

Preheat oven to 190 degrees. Slice potatoes lengthwise into 1cm thick planks. Stack these and slice again into long, even batons. Don't worry about perfection, just aim for similar sizes so they all turn golden and crisp at the same time. Toss trough olive oil and salt. Lay onto a lined baking tray and cook for 15- 20 minutes or until golden

In a bowl combine the mince with the taco seasoning and mix well. Cut tomato in half then slice. Chop parsley and dill. Cut cucumber into small, diced pieces or grate. Thinly slice the shallot.

In a bowl mix the yoghurt and crumble fetta. Add the cucumber, dill and parsley. Add lemon juice to taste and season with salt and pepper.

Place tortillas on a flat surface. Spread beef mince evenly over each, pressing firmly to the edges. Heat oil in a pan over medium-high. Cook meat-side down for 2–3 minutes until browned and crispy. Flip for 30 seconds to crisp the base. Repeat in batches. Keep warm in a 120°C oven; the fat will keep the beef juicy and extra crunchy!

Divide the warm tortillas between plates. Top each with the cooked mince, sliced tomato, and shallot. Layer a generous dollop of the homemade tzatziki over the top, and finish by piling the crispy potato chips right on top of the taco for the ultimate crunch!

Preheat oven to 190 degrees. Slice potatoes lengthwise into 1cm thick planks. Stack these and slice again into long, even batons. Don't worry about perfection, just aim for similar sizes so they all turn golden and crisp at the same time. Toss trough olive oil and salt. Lay onto a lined baking tray and cook for 15- 20 minutes or until golden

In a bowl combine the mince with the taco seasoning and mix well. Cut tomato in half then slice. Chop parsley and dill. Cut cucumber into small, diced pieces or grate. Thinly slice the shallot.

In a bowl mix the yoghurt and crumble fetta. Add the cucumber, dill and parsley. Add lemon juice to taste and season with salt and pepper.

Place tortillas on a flat surface. Spread beef mince evenly over each, pressing firmly to the edges. Heat oil in a pan over medium-high. Cook meat-side down for 2–3 minutes until browned and crispy. Flip for 30 seconds to crisp the base. Repeat in batches. Keep warm in a 120°C oven; the fat will keep the beef juicy and extra crunchy!

Divide the warm tortillas between plates. Top each with the cooked mince, sliced tomato, and shallot. Layer a generous dollop of the homemade tzatziki over the top, and finish by piling the crispy potato chips right on top of the taco for the ultimate crunch!

Preheat oven to 190 degrees. Slice potatoes lengthwise into 1cm thick planks. Stack these and slice again into long, even batons. Don't worry about perfection, just aim for similar sizes so they all turn golden and crisp at the same time. Toss trough olive oil and salt. Lay onto a lined baking tray and cook for 15- 20 minutes or until golden

In a bowl combine the mince with the taco seasoning and mix well. Cut tomato in half then slice. Chop parsley and dill. Cut cucumber into small, diced pieces or grate. Thinly slice the shallot.

In a bowl mix the yoghurt and crumble fetta. Add the cucumber, dill and parsley. Add lemon juice to taste and season with salt and pepper.

Place tortillas on a flat surface. Spread beef mince evenly over each, pressing firmly to the edges. Heat oil in a pan over medium-high. Cook meat-side down for 2–3 minutes until browned and crispy. Flip for 30 seconds to crisp the base. Repeat in batches. Keep warm in a 120°C oven; the fat will keep the beef juicy and extra crunchy!

Divide the warm tortillas between plates. Top each with the cooked mince, sliced tomato, and shallot. Layer a generous dollop of the homemade tzatziki over the top, and finish by piling the crispy potato chips right on top of the taco for the ultimate crunch!

Preheat oven to 190 degrees. Slice potatoes lengthwise into 1cm thick planks. Stack these and slice again into long, even batons. Don't worry about perfection, just aim for similar sizes so they all turn golden and crisp at the same time. Toss trough olive oil and salt. Lay onto a lined baking tray and cook for 15- 20 minutes or until golden

In a bowl combine the mince with the taco seasoning and mix well. Cut tomato in half then slice. Chop parsley and dill. Cut cucumber into small, diced pieces or grate. Thinly slice the shallot.

In a bowl mix the yoghurt and crumble fetta. Add the cucumber, dill and parsley. Add lemon juice to taste and season with salt and pepper.

Place tortillas on a flat surface. Spread beef mince evenly over each, pressing firmly to the edges. Heat oil in a pan over medium-high. Cook meat-side down for 2–3 minutes until browned and crispy. Flip for 30 seconds to crisp the base. Repeat in batches. Keep warm in a 120°C oven; the fat will keep the beef juicy and extra crunchy!

Divide the warm tortillas between plates. Top each with the cooked mince, sliced tomato, and shallot. Layer a generous dollop of the homemade tzatziki over the top, and finish by piling the crispy potato chips right on top of the taco for the ultimate crunch!