My daughter and I made these for dinner last week. Well, I prepared both the tzatziki sauce and cuke-tomato salsa ahead of time and made the flat breads; she made the meat filling. She really enjoyed making them and then eating them. :)
Greek Tacos
adapted from Mel's Kitchen Cafe
Cucumber Tomato Salsa:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm large tomatoes, seeded and diced
1/2 English cucumber, seeded and diced
1/2 cup diced red onion
Salt and black pepper to taste
Feta Tzatziki:
1/2 English cucumber
1 cup plain Greek yogurt
1/2- 3/4 cup crumbled feta cheese
1 clove garlic, finely minced
Salt and black pepper to taste
Turkey Mixture:
2 pounds ground turkey (we used 20 oz.)
1/2 teaspoons salt, use more or less to taste
1 teaspoon pepper
1/2 cup minced red onion
4 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons tomato paste
1/4 cup broth (chicken, vegetable or beef)
For the pitas:
6-8 non-pocket pita or soft wrap breads (we used this soft wrap bread)
1. At least one hour or as early as one day before, prepare the salsa and tzatziki. For the cucumber salsa, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and season with salt and black pepper as needed. Cover and refrigerate for one hour or up to 24 hours to marry the flavors.
2. For the tzatziki, peel the cucumber (optional) and shred on the large holes of a box grater. Place the shredded cucumber in a clean kitchen towel and wring out the excess water until the cucumber is very dry. In a medium bowl, stir together the strained cucumber, yogurt, feta, and garlic. Again, season with salt and pepper to taste. The tzatziki can be refrigerated up to 24 hours. Give it a good stir before serving.
3. For the meat, heat a large, 12-inch nonstick skillet over medium heat. Cook the ground turkey with the salt, pepper, onion and garlic, breaking up the meat into small pieces and cooking until the meat is cooked through, 8-10 minutes.
4. Drain any excess grease. Stir in the oregano and tomato paste and cook over medium heat for 3-4 minutes, stirring often. Stir in the broth and let the mixture simmer for about 5 minutes. Season with additional salt and pepper to taste.
5. Warm the pita breads in a cast iron skillet or in the microwave until soft and heated through. Serve the tacos by spooning meat into the center of a pita bread and topping with cucumber salsa and tzatziki.
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm large tomatoes, seeded and diced
1/2 English cucumber, seeded and diced
1/2 cup diced red onion
Salt and black pepper to taste
Feta Tzatziki:
1/2 English cucumber
1 cup plain Greek yogurt
1/2- 3/4 cup crumbled feta cheese
1 clove garlic, finely minced
Salt and black pepper to taste
Turkey Mixture:
2 pounds ground turkey (we used 20 oz.)
1/2 teaspoons salt, use more or less to taste
1 teaspoon pepper
1/2 cup minced red onion
4 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons tomato paste
1/4 cup broth (chicken, vegetable or beef)
For the pitas:
6-8 non-pocket pita or soft wrap breads (we used this soft wrap bread)
1. At least one hour or as early as one day before, prepare the salsa and tzatziki. For the cucumber salsa, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and season with salt and black pepper as needed. Cover and refrigerate for one hour or up to 24 hours to marry the flavors.
2. For the tzatziki, peel the cucumber (optional) and shred on the large holes of a box grater. Place the shredded cucumber in a clean kitchen towel and wring out the excess water until the cucumber is very dry. In a medium bowl, stir together the strained cucumber, yogurt, feta, and garlic. Again, season with salt and pepper to taste. The tzatziki can be refrigerated up to 24 hours. Give it a good stir before serving.
3. For the meat, heat a large, 12-inch nonstick skillet over medium heat. Cook the ground turkey with the salt, pepper, onion and garlic, breaking up the meat into small pieces and cooking until the meat is cooked through, 8-10 minutes.
4. Drain any excess grease. Stir in the oregano and tomato paste and cook over medium heat for 3-4 minutes, stirring often. Stir in the broth and let the mixture simmer for about 5 minutes. Season with additional salt and pepper to taste.
5. Warm the pita breads in a cast iron skillet or in the microwave until soft and heated through. Serve the tacos by spooning meat into the center of a pita bread and topping with cucumber salsa and tzatziki.
Made the Greek Tacos last night. This is a yummy recipe! Only change I made to the recipe was the addition of some chile piquins to the turkey for some added flavor. Will definitely be making these again!
ReplyDeleteThanks for the recipe!
Great to hear! Thanks.
ReplyDelete