Combine the ground beef with oregano, smoked paprika, garlic powder, sea salt, black pepper, and 2 tablespoons chopped parsley. Mix gently until evenly seasoned, then divide the mixture into 8 portions and loosely roll each portion into a ball.

Prepare the fresh topping by combining the chopped cherry tomatoes, diced cucumber, sliced red onion, parsley, dill, lemon juice, olive oil, salt, and black pepper in a bowl. Toss gently and set aside while you prepare the tacos.

Make the tzatziki by mixing the Greek yogurt, grated cucumber, grated garlic, lemon juice, chopped dill, olive oil, and salt in a small bowl. Make sure the grated cucumber has been squeezed very well so the sauce remains thick.

Lay the 8 tortillas on a clean work surface. Place one portion of seasoned beef on one side of each tortilla and press it into a very thin, even layer that reaches close to the edges of the tortilla.

Heat a large skillet over medium-high to high heat until thoroughly hot. Add a small amount of olive oil only if needed for your skillet.

Place one or more tortillas into the hot skillet with the beef side facing down. Press gently with a spatula for a few seconds to ensure full contact, then cook undisturbed for approximately 2–3 minutes until the beef develops a deep brown crust and the edges become crispy.

Carefully flip each taco so the tortilla is facing the skillet. Sprinkle approximately 10 grams of crumbled feta over the cooked beef and allow it to warm for 20–30 seconds.

Fold each tortilla over the beef to form a taco and cook for another 30–60 seconds per side until the tortilla is crisp and golden. Repeat with the remaining tacos, cooking in batches if necessary.

Transfer the crispy tacos to a serving plate and immediately add a spoonful of thick tzatziki followed by the fresh tomato, cucumber, and red onion topping.

Finish with a small squeeze of fresh lemon and additional chopped parsley or dill if desired. Serve immediately while the tortillas are still crisp.