Greek Tacos Food

GREEK TACOS

Steps:

• 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.

GREEK TACOS

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.

GREEK TACO!

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.

GREEK TACOS

Steps:

• In large skillet, cook turkey over medium heat until no longer pink. Drain. Stir in tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce and simmer 8-10 minutes or until thickened. Add spinach and olives. Cook and stir for 2-3 minutes or until spinach is wilted.
• Place taco shells on an ungreased baking sheet. Bake at 300 degrees for 3-5 minutes, or until heated through. Spoon mixture into each taco shell. Top with feta cheese.

HEAVENLY GREEK TACOS

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.

GREEK TACOS

Steps:

• In a large size skillet, add ground beef and fry until browned and cooked through, drain and add chopped onions and continue to cook until onions are tender then add chilies, tomato sauce, garlic powder, salt and pepper. (Add more salt if needed).
• Place meat mixture on simmer and cover while preparing salad mixture and taco shells.
• In a large size mixing bowl add chopped lettuce, black olives and seasoning, DO NOT ADD OIL OR VINEGAR YET, (or mixture will become soggy), set aside.
• In a small size skillet, add oil and heat to a medium/high temperature Gently add one tortilla at a time into hot oil, using tongs, turn the tortilla until it is soft fried but a little crunchy, dab off excess oil from tortillas with paper towels, fold each fried tortilla in half and line them in a row on a platter.
• Now, mix in oil and vinegar to salad, mix well to evenly coat.
• TO ASSEMBLE TACO'S: Add about 2 or 3 tablespoons of meat mixture in a thin line inside tortilla bottom, add about 4 tablespoons (or small handful) of salad mixture on top of meat, repeat for each taco until they are all filled, serve hot.
• Cook's Notes:.
• "These tacos are WONDERFUL! I've never tasted a taco quite like them!".
• A little bit of feta cheese on top of tacos adds a nice flavor!