Big Fat Greek Tacos 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.

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 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.