Tuesday, October 20, 2015

Greek Tacos

I searched and searched for a good recipe for greek tacos, and finally one popped up in my feed the other day.  After the first bite, my husband said, "Add these to the rotation!"  My thoughts exactly.  So, they are now part of our "rotation".  The only thing that requires some time, is the homemade tzatziki sauce I made.  I highly recommend you make your own.  It doesn't take long and can be made hours in advance.  The best part, every child ate their dinner.  

Greek Tacos
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.
  • Recipe source: Cooking Classy
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.
{cooks note}
For the tzatziki sauce, I used nonfat plain yogurt and it turned out great.  I think next time I will add feta cheese to the sauce.