Why You’ll Love This Recipe
These tacos are a vibrant twist on traditional Greek fare—easy to make, full of fresh ingredients, and endlessly adaptable. Whether you’re vegan, vegetarian, or simply trying to add more Mediterranean flavors into your routine, this recipe is satisfying, healthy, and fun to eat. Plus, the smashing technique adds a crispy, caramelized texture that takes the flavor to the next level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mini pita breads or small Greek-style flatbreads
- Plant-based ground meat or chickpea patties
- Olive oil
- Garlic powder
- Oregano
- Cucumber
- Cherry tomatoes
- Red onion
- Romaine lettuce or arugula
- Tzatziki (vegan or regular)
- Fresh dill or parsley
- Lemon wedges (for serving)
- Salt and pepper to taste
Directions
- Heat a skillet or grill pan over medium-high heat. Form the plant-based ground or patties into small balls (about 2-3 oz each).
- Drizzle a bit of olive oil in the pan, place the balls on the hot surface, and immediately press down (smash) with a spatula to flatten.
- Season with garlic powder, oregano, salt, and pepper. Cook for 3-4 minutes per side until crispy and browned.
- Warm the pita breads in a skillet, oven, or microwave until soft and pliable.
- Assemble the tacos by spreading a layer of tzatziki on each pita.
- Add a smashed patty, followed by chopped lettuce, cucumber, tomatoes, red onion, and herbs.
- Finish with an extra drizzle of tzatziki and a squeeze of lemon juice.
- Serve immediately while warm and fresh.
Servings and timing
This recipe makes 4 servings (2 tacos per person).
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
- Protein Options: Use falafel, grilled chicken, or beef if not plant-based.
- Vegan Tzatziki: Make your own using coconut yogurt, cucumber, lemon, and dill.
- Low-Carb: Use lettuce wraps instead of pita.
- Add Heat: Include sliced pepperoncini or a drizzle of harissa for spice.
- Extra Crunch: Add pickled red onions or shredded cabbage.
Storage/Reheating
Store the cooked smashed patties separately from the vegetables and pita in airtight containers.
Refrigerate for up to 3 days. To reheat, warm the patties and pita in a skillet or microwave. Assemble fresh to maintain texture and flavor.
Avoid storing fully assembled tacos, as the pita may get soggy.
FAQs
Can I make these tacos gluten-free?
Yes, use gluten-free pita or serve the fillings in lettuce wraps for a gluten-free option.
What kind of plant-based meat works best?
Any ground-style plant-based meat or burger patties work well—look for options that brown and crisp up when cooked.
Can I use regular tortillas instead of pita?
You can, but pita gives it a more authentic Greek flavor and better structure for holding the fillings.
How do I make vegan tzatziki?
Combine dairy-free yogurt (like coconut or almond), grated cucumber, lemon juice, garlic, olive oil, and fresh dill.
Can I prepare any components in advance?
Yes, the smashed patties, chopped veggies, and tzatziki can all be prepped ahead and assembled when ready to serve.
What can I use instead of tzatziki?
Hummus or a lemon tahini sauce also pair well with the Mediterranean flavors.
Are these tacos good cold?
They’re best warm, but the flavors still hold up if served cold for a quick lunch or picnic.
Can I grill the smashed patties?
Yes, you can grill them on a flat top or grill pan for extra flavor.
Can I add cheese?
Yes, crumbled feta or a plant-based feta-style cheese works wonderfully.
What other toppings go well with this?
Olives, roasted red peppers, or sun-dried tomatoes can elevate the flavors even more.
Conclusion
Greek Pita Smash Tacos are a flavorful, satisfying, and healthy twist on taco night. With bold Mediterranean ingredients wrapped in warm pita, they’re both comforting and refreshing. Perfect for a weeknight dinner or a gathering with friends, these tacos are sure to become a new favorite.
PrintGreek Pita Smash Tacos
Greek Pita Smash Tacos are a Mediterranean-inspired twist on taco night, featuring smashed plant-based patties, crisp veggies, tangy tzatziki, and warm pita. They’re quick, flavorful, and ideal for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 tacos per person)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 8 mini pita breads or small Greek-style flatbreads
- 1 lb plant-based ground meat or chickpea patties
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup romaine lettuce or arugula, chopped
- 1 cup tzatziki (vegan or regular)
- 2 tbsp fresh dill or parsley, chopped
- Lemon wedges, for serving
- Salt and pepper, to taste
Instructions
- Heat a skillet or grill pan over medium-high heat. Form the plant-based ground meat into 8 small balls (2-3 oz each).
- Drizzle olive oil in the pan, place the balls on the hot surface, and press down with a spatula to flatten into patties.
- Season with garlic powder, oregano, salt, and pepper. Cook 3-4 minutes per side until browned and crispy.
- Warm the pita breads in a skillet, oven, or microwave until soft and pliable.
- Spread a layer of tzatziki on each pita.
- Add a smashed patty, then top with lettuce, cucumber, cherry tomatoes, red onion, and herbs.
- Drizzle with more tzatziki and a squeeze of lemon juice.
- Serve immediately while warm and fresh.
Notes
- Use gluten-free pita or lettuce wraps for a gluten-free version.
- Prep veggies and patties ahead for faster assembly.
- Try hummus or lemon tahini sauce if tzatziki is unavailable.
- Top with olives, feta (vegan or regular), or roasted red peppers for extra flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
