Greek Tacos (and/or Salad)

 

 

Why had I never thought of this?  I do loves me tacos....traditional, shrimp or fish, why not a change in the ethnicity?

 

Not only is this really tasty, but you can make everything a day ahead.  And then make a taco or a salad!  For the taco, use a flatbread like a pocketless pita or naan or make your own soft wrap bread (if, unlike me, you don't have a fear of working with yeast).  This is an absolutely delicious blend either way you go.

 

GREEK TACOS (and or SALAD) (about 6 servings)

 

Cucumber Tomato Salsa:

1 Tbsp EVOO

1 Tbsp red wine vinegar

2 firm, large tomatoes, seeded (if desired) and diced

1 English or 2 pickling cucumbers, seeded (if desired) and diced

1/2 cup diced red onion

S&P to taste

 

Feta Mint Tzatziki:

1 English or 2 pickling cucumbers

1 cup plain Greek yogurt

3/4 cup crumbled feta cheese

1 tsp finely minced garlic

1-2 Tbsp minced fresh mint

S&P to taste

 

Taco Meat:

2 pounds ground lamb

1 1/2 tsp salt

1 tsp pepper

1/2 cup minced red onion

4 tsp minced garlic

2 tsp dried oregano

3 Tbsp tomato paste

1/4 cup broth (chicken, beef, or vegetable)

 

For the tacos:

6 flatbreads

 

For the salad:

chopped or shredded romaine or iceberg lettuce

additional crumbled feta cheese

 

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 S&P 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 grater.  Place the shredded cucumber in a clean kitchen towl 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.  Season with S&P to taste.  The tzatziki can be refrigerated up to 24 hours.  Stir well before serving.

 

For the meat, heat a large 12" nonstick skillet over medium heat.  Cook the ground lamb with the S&P, 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 S&P to taste.

 

For the tacos:

Warm the bread in a cast-iron skillet or on a griddle until soft and heated through.  Serve the tacos by spooning meat into the center and top with salsa and tzatziki.

 

For the salad:

 

Place lettuce on plate.  Sprinkle with warmed taco meat and then with salsa.  Garnish with additional feta cheese, if desired.  Serve with tzatziki on the side.