GREEK TACOS
Try a surprising twist on tacos by using Greek seasoning, spinach and feta instead of taco seasoning, lettuce and cheddar. You'll be impressed! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings..
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until thickened. Add spinach and olives; cook and stir for 2-3 minutes or until spinach is wilted. , Meanwhile, place taco shells on an ungreased baking sheet. Bake at 300° for 3-5 minutes or until heated through. Spoon about 1/4 cup beef mixture into each shell. Top with feta cheese and onion.
Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
GREEK TACO!
Provided by Jeff Mauro, host of Sandwich King
Time 1h50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
- For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
- For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
- For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.
GROUND TURKEY GREEK TACOS WITH TZATZIKI RECIPE
A fun spin on taco night - go Greek! Ground turkey seasoned with Greek flavor and topped with a fresh vegetable relish and homemade yogurt Tzatziki sauce does not get any better than this Ground Turkey Greek Taco.
Provided by Camille Beckstrand
Categories Main Course
Time 1h20m
Number Of Ingredients 19
Steps:
- Make the tzatziki and relish at least 1 hour ahead or up to 2 days in advance so the flavors meld together.
- For the tzatziki, shred the cucumbers and blot with a paper towel or clean kitchen towel to remove as much moisture as possible. Mix together the shredded cucumbers, strained yogurt, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Cover and keep in the fridge until serving.
- For the relish, gently mix olive oil, vinegar, tomatoes, cucumbers and onions in a medium bowl and add salt and pepper as desired. Cover and let sit in the fridge until serving.
- For the meat, in a large skillet over medium-high heat, sauté ground turkey and onions until turkey is no longer pink, drain grease. Season with salt and pepper, as desired. Decrease temperature to low. Add oregano, garlic, tomato paste, and red wine vinegar to skillet and stir until meat is coated with seasonings.
- To serve, add meat, relish, and tzatziki to a pita and enjoy.
Nutrition Facts : Calories 397 kcal, Carbohydrate 42 g, Protein 41 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 67 mg, Sodium 437 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
HEALTHY GREEK STYLE CHICKEN TACOS
Idea I came up with for something quick and healthy that can be mostly prepared in advance. I used a large cooked chicken breast cut-up but would also be a good use for leftover roast chicken. Makes 4 large tacos so I think would be a complete meal for two or a light snack / lunch for four, if using the smaller shells you'll probably be able to fill six of them. I listed a gherkin because that's what I used but you could also use a small handful of diced cucumber. Because it's served slightly chilled I think this would make a nice and quick summer meal at the end of a hot day. You could also use a low-fat Greek yoghurt and/or omit the feta. There is not a lot of sweetness in the recipe so I couldn't really say it was a kid pleaser, more of a slightly sharp taste from the salty and sour ingredients.
Provided by Peter J
Categories Lunch/Snacks
Time 25m
Yield 4 Tacos, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all sauce ingredients well in a medium bowl. This may be prepared and refrigerated in advance but remove 10 minutes or so before serving. The flavours will blend better if you do it in advance.
- When ready to serve warm up taco shells for 10 minutes or so as per directions on pack.
- Place two tomato slices and a few slices of lettuce in each shell.
- Stir the diced chicken through the sauce and stuff each shell with equal amounts.
- Top each with the crumbled feta and serve.
HEAVENLY GREEK TACOS
The first time I made these, my fiance and I were in heaven! I don't think I've ever said "mmm" so many times. -Meagan Jensen, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, lemon zest, 2 garlic cloves, oregano, salt and pepper. Add the mahi mahi; seal bag and turn to coat. Refrigerate for up to 30 minutes., In a large bowl, combine the cabbage, onion, red pepper, cheese, 3 tablespoons olives and parsley; set aside., Place the yogurt, cucumber, dill, coriander and remaining garlic and olives in a food processor; cover and process until blended., Drain fish and discard marinade. Lightly oil the grill rack. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork., Place a portion of fish on each tortilla; top with cabbage mixture and sauce.
Nutrition Facts : Calories 561 calories, Fat 19g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 793mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 6g fiber), Protein 41g protein.
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