Greek Tacos

Greek chicken gyros are one of my favorite foods so I decided to create a simplified version of those that can be made into a easy weeknight dinner......

Greek chicken gyros are one of my favorite foods so I decided to create a simplified version of those that can be made into a easy weeknight dinner! These Greek ground turkey tacos taste just like a gyro but they can be ready in 30 minutes! My husband and I couldn’t get over how good they were! This will definitely be making it to our dinner rotation! Even my kids polished theirs off.

I love greek food not only for it’s amazing flavor but also because it’s usually packed with so many fresh, good for you ingredients and it’s not high in fat. These make for a delicious healthy dinner, and if you wanted to make them that much healthier you could do lettuce wrap tacos. You don’t have to add everything I did for toppings, just like any taco add what you like – but I’d say the tzatziki sauce is a must! I also love the crunch the cucumbers add and the tang from of the feta – plus what’s a taco without cheese and tomatoes?  I hope you love these as much as I do, they’re definitely being added to my list of favs! They reminded me a lot of my  CHIKEN Gyros with Homemade Pita Bread  but with far less work. Can’t beat that!

Ingredients

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 + 2 Tbsp chicken broth
• 1 1/2 tsp dried oregano
• 1/2 tsp each dried thyme and ground coriander
• 2 Tbsp fresh lemon juice
For serving
• Flour tortillas, tzatziki (homemade - recipe in notes below, or store bought), chopped romaine lettuce, crumbled feta cheese, diced Roma tomatoes, peeled and diced cucumbers, chopped red onion, fresh cilantro

Directions

• 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 chunks 1 tsp salt, plus more to taste 1 cup plain Greek yogurt (I recommend Fage 2%, it's thick) 1 clove garlic, minced 1 Tbsp fresh lemon juice 1 Tbsp extra virgin olive oil 1 Tbsp chopped fresh parsley 1 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.