Greek Tacos
Add a Greek Flair to one of the greatest Mexican dishes ever. Gyro-flavored meat topped with Greek Pico de Gallo, Tzatziki sauce, shredded lettuce and Feta cheese, all nestled inside a warm tortilla. *Chef's kiss*
Equipment
- Normal Kitchen Utensils
Ingredients
- For the Meat
- 1 Lb Ground Beef
- 1 Lb Ground Lamb Or Additional Ground Beef
- 1/2 Medium Red Onion Finely Diced (White or Yellow Also Works)
- 2-3 Cloves Garlic Minced
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tsp Dried Marjoram Or Additional Oregano
- 1 tsp Ground Cumin
- 1 tsp Dried Rosemary
- Salt and Pepper to Taste
- For The Greek Pico
- 2 Large Roma Tomatoes
- 1/2 Medium Cucumber
- 1/4 Medium Red Onion
- 1/4 C Kalamata Olives
- 1 Medium Pepperoncini or Jalapeño Pepper
- 1 Tbsp Olive Oil
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Dried Oregano
- Salt and Pepper to Taste
- For the Tzatziki
- 2 C Greek Yogurt Full Fat is Best
- 1 Cucumber
- 2 Cloves Garlic
- 1/4 C Olive Oil
- 1 Tbsp Red Wine Vinegar
- Salt and Pepper to Taste
- For the Tacos
- 16 Flour Tortillas
- 2 C Shredded Romaine Lettuce About Half of a Head
- 6 Oz. Crumbled Feta Cheese
Instructions
- For the Meat
- Mix all the ingredients, including 1 tsp of pepper and 1/4 tsp of salt, together in a bowl. Chill for 2 hours to let everything meld together.1 Lb Ground Beef, 1 Lb Ground Lamb, 1/2 Medium Red Onion, 2-3 Cloves Garlic, 1 tsp Dried Thyme, 1 tsp Dried Oregano, 1 tsp Dried Marjoram, 1 tsp Ground Cumin, 1 tsp Dried Rosemary, Salt and Pepper to Taste
- Heat a large skillet over medium high heat. You want as much surface area in the skillet as possible, at least 1/4 of open pan, to be able to spread the ground meat mixture out and get some crunchy bits. Cook in two batches if need be.
- Cook the meat mixture 5-10 minutes, stirring occasionally, until cooked through. Check for salt and pepper.
- For the Greek Pico
- Remove the seeds from the tomatoes and cucumber.2 Large Roma Tomatoes, 1/2 Medium Cucumber
- Dice the tomatoes, cucumber and onion to a uniform size. I usually aim for 1/4 inch to 1/3 inch. Add to a bowl and toss with a heavy pinch of salt. Let them sit for 5 minutes to draw moisture.1/4 Medium Red Onion, Salt and Pepper to Taste
- While the cucumber mixture sits, finely dice the (drained) olives and Jalapeño/Pepperoncini pepper. Aim for around 1/8 inch, and be sure to deseed the Jalapeño if you want to cut back on the spice.1/4 C Kalamata Olives, 1 Medium Pepperoncini or Jalapeño Pepper
- Once the cucumber mixture has sat for 5 minutes, drain off any excess moisture (if there is any).
- Mix the peppers and olives, olive oil, vinegar and oregano in with the tomatoes, cucumber and onion.1 Tbsp Olive Oil, 1 Tbsp Red Wine Vinegar, 1 Tbsp Dried Oregano
- Chill the mixture for at least an hour before tasting for salt and pepper.
- For the Tzatziki
- Cut the cucumber in half, lengthwise, and scoop the seeds out with a spoon. Discard the seeds.1 Cucumber
- Grate the cucumber into a bowl, lined with a paper towel or cheese cloth, and mix with a heavy pinch of salt. Set aside for ten minutes to let the water draw out.Salt and Pepper to Taste
- While the cucumber rests, peel and mince the garlic.2 Cloves Garlic
- Mix the yogurt, garlic, olive oil, red wine vinegar and a heavy pinch, each, of salt and pepper in a second bowl or container.2 C Greek Yogurt, 1/4 C Olive Oil, 1 Tbsp Red Wine Vinegar
- Once the cucumber has rested ten minutes, wrap it in the towel or cheese cloth and squeeze out as much of the juice as you can. The juice will not be needed for this dish.
- Stir the grated cucumber into the yogurt mixture and chill for at least an hour to allow the flavors to meld.
- Give it a taste for salt and pepper before serving.
- Assembling the Tacos
- Heat a Comal or skillet over medium high heat. Warm the tortillas in the pan for roughly 30 seconds on each side. Alternatively, you can microwave the tortillas, all at once, for 30 seconds under a damp paper towel.16 Flour Tortillas
- Feel free to serve the tacos family style, to let everyone build them the way they like.
- Here's how I like to build mine: Stack a tortilla with a couple spoonfuls of meat (about 2 oz.), a sprinkling of Feta, a scoop of the Greek Pico, and a dollop of Tzatziki. Then top it off with shredded lettuce.2 C Shredded Romaine Lettuce, 6 Oz. Crumbled Feta Cheese
Notes
This does make a lot of tacos, but who ever complained about too many tacos? Either way, if you want to half the recipe, be my guest.
All these toppings make great burrito bowls as well. For a Greek-inspired burrito bowl, replace the tortillas with your favorite cooked rice. Add it to a bowl and top with everything else. Maybe add some marinated chickpeas or hummus!
I have individual recipes for the toppings in these tacos. Click here for the Greek Taco Meat, here for the Tzatziki and here for the Greek Pico.