Greek Tacos

Name: Greek Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 Tbsp olive oil; 1/2 cup chopped red onion; 20 oz 93% lean ground turkey; Salt; 1 Tbsp minced garlic; 1/2 cup tomato sauce; 1/4 cup + 2 Tbsp low-sodium chicken broth; 1 1/2 tsp dried oregano; 1/2 tsp each dried thyme and ground coriander; 2 Tbsp fresh lemon juice; 8 flour tortillas; 1/2 cup tzatziki sauce; 1/2 English cucumber; 2 chopped roma tomato; 2 cups shredded romaine lettuce; 1/2 cup crumbled feta

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
American

Greek Tacos

Iris Warren

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Easy to make greek tacos! They have the flavors of a gyro without all the hassle! Just be sure to load them up with veggies and tzatziki sauce.

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Ingredients

Servings

Taco filling

1 Tbsp olive oil
1/2 cup chopped red onion
20 oz 93% lean ground turkey
Salt, to taste
1 Tbsp minced garlic
1/2 cup tomato sauce
1/4 cup + 2 Tbsp low-sodium chicken broth
1 1/2 tsp dried oregano
1/2 tsp each dried thyme and ground coriander
2 Tbsp fresh lemon juice

For serving

8 flour tortillas
1/2 cup tzatziki sauce
1/2 English cucumber, diced
2 chopped roma tomato
2 cups shredded romaine lettuce
1/2 cup crumbled feta

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Instructions

Heat olive oil in a large non-stick skillet over medium-high heat.
Add in red onion and saute 2 minutes then add turkey, season with salt to taste and cook, breaking up and stirring occasionally, until nearly cooked through.
Then add garlic and continue to cook until turkey is cooked through. Stir in tomato sauce, chicken broth, oregano, thyme and coriander. Season with salt to taste.
Bring to a boil then reduce heat to a simmer and cook uncovered, stirring occasionally until sauce has reduced, about 6 - 8 minutes.
Stir in lemon juice. Serve warm over tortillas with toppings listed.

Notes

For the tzatziki:1 small cucumber, peeled, seeded and chopped into chunks1 tsp salt, plus more to taste1 cup plain Greek yogurt (I recommend Fage 2%, it's thick)1 clove garlic, minced1 Tbsp fresh lemon juice1 Tbsp extra virgin olive oil1 Tbsp chopped fresh parsley1 Tbsp chopped fresh dill
Directions:Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 20 minutes at room temperature.Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine. Dab cucumbers with a paper towel to soak up more moisture, then add in Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt to taste. Plus to blend. Store in refrigerator in an airtight container up to 3 days.