Description
My Big Fat Greek Tacos are mediterranean twist on a classic. Packed with so much flavor — perfectly seasoned meat, zesty tomato cucumber salsa, creamy tzatziki sauce, topped with tangy feta crumbles!
Ingredients
Scale
Tomato Cucumber Salsa:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 firm large tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- 1/2 cup diced red onion
- Salt and black pepper to taste
Tzatziki Sauce:
- 1 English cucumber
- 1 cup plain Greek yogurt
- 1/2 cup crumbled feta cheese
- 1 clove garlic, finely minced
- Salt and black pepper to taste
- Optional: may add 1 TB of chopped fresh mint, parsley and/or dill (still good without)
Meat Filling:
- 1 Tablespoon of olive oil
- 1/2 cup minced red onion
- 2 pounds ground turkey, lamb or beef (I like to use turkey)
- 1 teaspoons salt
- 1 teaspoon pepper
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 cup tomato sauce
- 1/4 cup broth (chicken, vegetable or beef)
For Serving:
- 6–8 Naan or soft non pocket Pita Bread OR Soft Flour Tortillas
Instructions
Tomato Cucumber Salsa:
- Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and season with salt and black pepper to taste. Cover and refrigerate for up to 24 hours or at least an hour to ‘marry’ the flavors.
Tzatziki Sauce:
- Shred cucumber using the large hole side of a box grater. Place shredded 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 as much of the liquid from cucumbers as you can (think wringing moisture from a cloth). Place cucumbers in a bowl and add in Greek yogurt, garlic, feta and season with salt to taste. Stir in any of the fresh herbs if you choose. Store in refrigerator in an airtight container up to 7 days.
Meat Filling:
- 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, and oregano. Bring to a boil then reduce heat to a simmer and cook uncovered, stirring occasionally until sauce has reduced, about 6 – 8 minutes.
To Assemble Tacos:
- Warm naan, pita bread or flour tortilla on a hot griddle or in the microwave until warm and slightly toasted. Serve the tacos by spooning meat into the center of a pita bread/ tortilla and topping with tomato cucumber salsa and tzatziki. Sprinkle on additional feta and chopped parsley if desired. ENJOY