Greek Tacos
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Greek Tacos – similar to the flavors of a gyro but without all the extra time marinating and prepping! The perfect lazy weeknight dinner recipe!
Ground Turkey Tacos Meets Greek Food!
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 its 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 or in a bowl format.
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 of the feta cheese – plus what’s a taco without cheese and tomatoes? You can create your own vegetable mixture to include the balance of Greek flavor that you enjoy. Mint, bell pepper, lemon zest, kalamata olives, cabbage slaw, hummus, and red onion are some great options for your wraps or taco shells.
Greek Chicken Tacos
I really liked using this ground turkey, but I think these would be amazing with boneless skinless chicken breast, and a good red wine vinegar chicken marinade.
I hope you love these Mediterranean flavors as much as I do, they’re definitely being added to my list of favs! They reminded me a lot of my Chicken Gyros with Homemade Pita Bread but with far less work. Can’t beat that!
More Delicious Greek Recipes to Try!
- Chicken Gyros
- Greek Salad with Avocado
- Greek Pasta Salad
- Greek Chicken Kebabs
- Greek Lemon Chicken
- Grilled Salmon Avocado Greek Salsa
Follow Cooking Classy
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 cup + 2 Tbsp low-sodium chicken broth
- 1 1/2 tsp dried oregano
- 1/2 tsp each dried thyme and ground coriander
- 2 Tbsp fresh lemon juice
For serving
- 8 Flour tortillas
- 1/2 cup tzatziki sauce
- 1/2 English cucumber, diced
- 2 chopped roma tomato
- 2 cups shredded Romaine lettuce
- 1/2 cup crumbled feta
Instructions
- 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
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.