Greek Taco Recipes

BIG FAT GREEK TACOS

Steps:

• At least one hour or as early as one day before you are serving, 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.
• For the tzatziki, peel the cucumber 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, garlic and mint. Again, season with salt and pepper to taste. The tzatziki can be refrigerated up to 24 hours. Give it a good stir before serving.
• For the meat, heat a large, 12-inch nonstick skillet over medium heat. Cook the ground lamb or 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.
• 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 5-10 minutes. Season with additional salt and pepper to taste.
• 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.

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.

GROUND TURKEY GYROS

Steps:

• In a large bowl, combine the cherry tomatoes, red onion and cucumber.
• In a small bowl whisk the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt together.
• Pour this mixture over the tomato cucumber salsa and toss to combine. Set aside.
• Add the olive oil to a large skillet over medium-high heat.
• Add the onions, saute for 4-5 minutes, add the garlic, saute 1 minute, then add the ground turkey.
• Cook the turkey through, drain any grease, then add the oregano, black pepper, kosher salt and the sun dried tomatoes.
• Simmer on low for 5 minutes.
• Warm the pita bread in a dry skillet over medium heat for 30-60 seconds on each side.
• Add the cooked ground turkey to the pita bread, top with the cucumber tomato salsa, feta cheese, fresh mint and tzatziki sauce.
• Serve with lemon wedges on the side for squeezing over the tacos.

GREEK FISH TACOS

Steps:

• Combine the olive oil, lemon juice, garlic, thyme, oregano and salt and pepper in a container. Add the fish filets, turn to coat, and marinate, covered in the refrigerator, for 2 to 4 hours.
• Heat a large skillet over medium high heat. Cook the tortillas one at a time for 15 seconds on each side until pliable, browned in spots, and warmed through. Stack the tortillas on a plate as they are cooked and cover with a clean dish towel to keep them warm.
• Return the pan to medium high heat. Remove the fish from the marinade, allowing excess to drip back into the container and add the fish without crowding (cooking it in batches if necessary). Discard the marinade. Sauté until cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that's perfectly fine. Place them on a serving plate and use a fork to pull the pieces into bite-sized pieces.
• Serve the fish, tortillas, and the toppings you like. Let everyone assemble their own tacos.

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.

INSTANT POT GREEK BEEF TACOS

Steps:

• In a fine-mesh strainer, toss the cucumber with the salt. Let the cucumber drain for 15 minutes over a bowl or the sink to remove excess water.
• In a medium-size bowl, stir together the drained cucumber, yogurt, lemon juice, dill, garlic, and pepper until well combined. Refrigerate until ready to use.
• Heat the pressure cooking pot using the Sauté function. Add the oil and red onion and sauté for about 2 minutes, until softened. Stir in the beef broth, tomato paste, oregano, garlic, salt and pepper. Add the ground beef.
• Lock the lid in place and select High Pressure and a 3 minute cook time. (For frozen beef, select High Pressure and set the cook time for 5 minutes.) When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid and give everything a good stir.
• Select Sauté and cook, stirring frequently, until the water evaporates and the beef is browned and crumbled, about 5 minutes. Stir in the lemon juice and season to taste with additional salt and pepper.
• Warm pitas in the toaster or microwave and fill with taco meat. Top with tzatziki and other toppings of choice.

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.