Taco Tuesday: Greek Tacos

Succulent ground turkey, a zesty Greek tomato and cucumber salsa, creamy tzatziki sauce spiked with feta cheese, and crisp romaine lettuce all wrapped in a grilled flour tortilla. Yep, these are the bomb dot com.

Last week was craze balls in the Epstein house. If it wasn’t karate and soccer, it was tennis and swimming. I swear we had something every night. I had an especially busy week on the blog and the Mr. was busy crashing cars. It rained every single day and to top things off, my allergies were so bad that I ended up with a sinus infection. So yeah, like I said, last week was craze balls. Never have I been so happy to see a week over.

And in the midst of all the craziness, I kind of forgot about taco tuesday. Oh, ok, I totally forgot about taco tuesday. I’m not exactly sure how I spaced the fact that I’ve been posting taco recipes every tuesday for the last two months but I did. It wasn’t until Saturday, in the middle of the night, that I remembered this thing called taco tuesday. I’m not sure what woke me up or why I was thinking about tacos at three in the morning but there I was wide awake fretting over the fact that I was a total space cadet.

Not one to really fret, I could only laugh and chalk it up to a crazy week. More than happy to move on, I’m happy to report that it’s not raining anymore and after three days on antibiotics I can breathe again. I’m also psyched to share these greek tacos with you. Dare I say they’re my favorite tacos I’ve made thus far? I know they don’t look like much, but the combination and layers of flavors are everything. The ground turkey is cooked in tomato paste, white wine, garlic and oregano. The tomato and cucumber salad is crunchy and has a nice tang from the lemon juice and the creamy tzatziki is studded with feta cheese and dill. Tons of flavor, easy to make and overall pretty darn healthy. A win-win if you ask me.

For what it’s worth, my dog seems to like the tacos too.

Taco Tuesday: Greek Tacos

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Description

Warm tortillas filled with savory ground turkey, cucumber-tomato salsa and a creamy tzatziki sauce.

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Ingredients

For the cucumber-tomato salsa:

• 3 roma tomatoes, seeded and diced
• 1 English cucumber, diced
• 1/2 small red onion, diced
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• salt

For the tzatziki sauce:

• 1 cup plain Greek yogurt
• 1/3 cup crumbled feta cheese
• 1 clove garlic, finely minced
• 1 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 1/4 cup finely diced cucumber
• salt

For the turkey:

• 1 tablespoon olive oil
• 1/2 small red onion, diced
• 1 lb ground turkey breast
• 1 clove garlic, minced
• 1/2 teaspoon ground oregano
• 1/8 cup dry white wine
• 3 tablespoons tomato paste
• 1/4 cup chicken broth
• salt

To assemble tacos:

• flour tortillas
• romaine lettuce
• lemon wedges (optional)

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Instructions

1. Prepare the cucumber-tomato salsa by combining tomatoes, cucumbers and onions in a bowl with olive oil, lemon juice and vinegar. Season with salt to taste; set aside while you prepare the tzatziki and turkey.
2. To make the tzatziki, dice the cucumber fairly small. In a medium bowl, stir together the cucumber, into the yogurt and add feta cheese, garlic powder and dried dill. Season with salt; set aside while you prepare the turkey.
3. In a large skillet over medium heat, add the olive oil and onion and cook just until soft about 5 minutes. Add turkey and cook 5 minutes, breaking any big pieces up. Add garlic and oregano and cook 1 minute more. Turn the heat up to medium-high and add white wine. Cook, stirring, until most of the wine evaporates. Stir in the tomato pasta and chicken broth. Turn heat back down to medium and let cook another 3-4 minutes. Season with the salt.
4. When ready to assemble the tacos, either grill or toast the tortillas in a dry skillet until warmed and slightly crispy.
5. In each tortilla add a leaf or two of romaine and then add a scoop of turkey. Top with tomato-cucumber salsa and tzatziki. Serve with lemon wedges if desired.

Notes

Cucumber-tomato salad and tzatziki sauce can be made up to a day ahead.

*Recipe adapted from Food Network