Easy to make greek tacos! They have the flavors of a gyro without all the hassle! Just be sure to load them up with veggies and tzatziki sauce.
Ready in: 30minutes
1/2cupchopped red onion
20oz93% lean ground turkey
1/4cup + 2 Tbsplow-sodium chicken broth
1 1/2tspdried oregano
1/2tspeach dried thyme and ground coriander
2Tbspfresh lemon juice
1/2cup tzatziki sauce
2chopped roma tomato
2cupsshredded Romaine lettuce
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.
For the tzatziki: 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 dillDirections: 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.