My Big Fat Greek Tacos
Try this My Big Fat Greek Tacos recipe, or contribute your own.
Try this My Big Fat Greek Tacos recipe, or contribute your own.
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1/2 red onion minced
- salt
- 1 tablespoon red wine vinegar
- freshly ground black pepper
- kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon tomato paste
- 1 clove garlic minced or pressed
- 2 teaspoon dried oregano
- 1/2 red onion diced
- 1 english cucumber
- 2 tablespoons minced fresh mint
- cucumber tomato relish:
- 2 firm tomatoes seeded and diced
- 1 english cucumber seeded and diced
- feta mint tzatziki:
- 1 cup whole-milk plain greek yogurt
- 1/2 cup crumbled feta cheese plus extra 1/2 cup or so for
- lamb or turkey:
- 1 1/2 pounds ground lamb beef or turkey
- 4 tablespoons dry red wine or cooking wine or red wine vinegar
- for the pitas:
- 4-6 non-pocket greek pitas
- cook's note: this is not necessary for yummy impressive flavor, but if you happen to have a little za'atar seasoning, add 1-2 teaspoons to the oregano when cooking the meat mixture. it will add just that much more out-of-this-world greek gyro flavor. i have made it without and had huge success.
- Carbohydrate 7.44370253907784 g
- Cholesterol 124.1709112875 mg
- Fat 44.2843108134696 g
- Fiber 1.6343031273183 g
- Protein 29.605414614113 g
- Saturated Fat 17.9849735645922 g
- Serving Size 1 1 -6 (287g)
- Sodium 694.373522761129 mg
- Sugar 5.80939941175955 g
- Trans Fat 3.1875581060468 g
- Calories 550 calories
Step-by-step
- At least one hour or as early as one day before you prepare the meat, prepare the relish and tzatziki:
- Prepare 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 tzatziki: Seed and then finely dice the cucumber 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.
- The day of the tacos, start about 20 minutes before ready to serve:
- For the meat: In a large skillet, heat the oil over medium-high heat. Add the ground meat, 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 meat 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 meat back in, stir and keep warm.
- For the pitas: In a cast iron or other heavy skillet, drizzle a small amount of olive oil and heat to medium high. Place pita in pan and heat each side for just about 20 seconds.
- Serve buffet style with extra feta, if desired.
My Big Fat Greek Tacos: A Culinary Adventure
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pickups, homework battles, and the ever-present need to get dinner on the table. That's why I've come to rely on recipes that are both delicious and efficient – recipes that allow me to savor the flavors of a home-cooked meal without sacrificing precious time. My Big Fat Greek Tacos fit that bill perfectly.
The beauty of this recipe lies in its simplicity and versatility. It's a delightful twist on classic tacos, embracing the bold and savory flavors of Greece. The combination of tender, seasoned ground lamb (or turkey, for a leaner option), the bright and refreshing cucumber-tomato relish, and the creamy, tangy feta-mint tzatziki is a symphony of textures and tastes that elevates a simple taco night into a culinary adventure.
The Magic of Preparation
One of the smartest things about this recipe is that much of the preparation can be done ahead of time. The relish and tzatziki can be made hours, even a day, in advance, allowing you to enjoy a relaxing evening without feeling rushed in the kitchen. This is where the real time-saving magic happens. Picture this: You've already prepped the components, the kids are settled with their homework, and you're just minutes away from serving a vibrant and flavorful meal, a true testament to efficient meal planning.
A Flavor Explosion
The flavors of this dish are simply irresistible. The ground lamb, infused with oregano and garlic, boasts a rich depth of flavor that complements the freshness of the relish and the cooling creaminess of the tzatziki. Each bite is an explosion of texture and taste – the tender lamb, the crisp cucumbers and tomatoes, the creamy feta, and the subtly sweet pita bread all work together in perfect harmony. It's a dish that surprises and delights, leaving you wanting more.
Beyond the Taco
While I love this recipe as tacos, the components are incredibly versatile. The seasoned lamb can be used as a filling for pita pockets, layered on top of rice, or used in a salad. The tzatziki and relish are also incredibly adaptable – I often add them to salads, wraps, or even use the tzatziki as a dip with veggies. The possibilities are endless, making this recipe a real culinary workhorse in my kitchen.
A Taste of Greece, Right at Home
This recipe isn't just about convenience; it's about sharing a delicious taste of Greece with my family. The bold Mediterranean flavors transport us, even for a moment, to sun-drenched shores and lively tavernas. It's a reminder that delicious, home-cooked meals don’t have to be complicated or time-consuming. With a little planning and a few simple ingredients, we can create memorable moments around the dinner table, savoring both the flavors and the company.
This My Big Fat Greek Tacos recipe is more than just a meal; it's a testament to the power of simple, flavorful ingredients, smart preparation, and the joy of sharing a delicious meal with loved ones. It's a recipe that has become a staple in my kitchen, and I'm confident it will become one of your favorites, too. So go ahead, give it a try, and experience the culinary magic for yourself!
