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In my world, tacos are a staple typically enjoyed more often than just on Taco Tuesday. And while you can’t go wrong with the classic Mexican-style, lately I’ve been trying to mix things up in the flavor department. So for this week, I found a little inspiration from some of my favorite Greek flavors for a Mediterranean twist.
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In addition to being fresh and delicious, the Mediterranean diet has been proven in numerous studies to reduce the risk of chronic disease and prevent heart attacks, stroke, diabetes and more.
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This lifestyle includes consuming mainly fruits, vegetables, nuts, seeds, legumes, whole grains, herbs, spices, fish, seafood and extra virgin olive oil. All of my favorites! While I don’t personally label my diet as anything in particular, I tend to stick to the above foods because they make me feel my best.
And regardless of the style of tacos you choose to go for, I think we can all agree that loading up on ALL the toppings is the best part. For this recipe, I included my Greek go-tos including olives, cucumber, tomatoes, red onion and fresh herbs.
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Ground turkey is likewise one of the easiest, simple proteins to add to a variety of meals. Because of its mild flavor, it’s the perfect base for any and all spices you love. Here, I stuck to the Greek theme with oregano, garlic, salt and pepper. Throwing in some spinach likewise adds an extra green boost of color and nutrients.
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For a little more healthy richness, I whipped up a batch of The Minimalist Baker’s Vegan Tzatziki. It requires only 6 ingredients and is completely dairy free but full of flavor! Drizzle on top of these tacos, use as a dip for pita and crudité or add to your favorite loaded bowl. Likewise, feta is always a must in every Mediterranean dish. Go for the real-deal or try out a dairy-free version. Whole Foods typically has a wide selection, such as this Violife Foods Vegan Feta.
While the toppings in this recipe might steal the show, you can’t forget about what holds it all together! I’m a loyal Siete Foods fan, and these Greek flavors work perfectly with both their grain-free tortillas and taco shells. It just depends if you’re in a soft or hard taco mood!
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Lastly, my go-to trick is to smear each tortilla with your hummus of choice before loading up on the toppings. If you’re a Texan or fellow transplant, you’ll agree that The Mediterranean Chef’s “Grandma’s Hummus” is easily the best on earth. But if you can’t find it, I recommend giving Trader Joe’s Eggplant Hummus a try. The ingredients are simple and clean, and the flavor is the best of babaganoush and hummus, all in one.
I highly encourage you to spice things up this Taco Tuesday with a little Greek flair, but go ahead and check out my Shredded Chicken Sheet Pan Nachos, Breakfast PBJ & Banana “Quesadilla”, Shredded Chicken Taco Bowls with Mexican Cauliflower Rice and Loaded Chicken Quesadilla to keep in mind for next week .
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Ingredients
- tortillas or taco shells
- 1 lb ground turkey
- 2 tbsp olive oil
- 3 cups spinach
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp dried oregano
- pinch of salt
- ½ cup red onion, minced
- ½ English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta, crumbled
- 1 tbsp red wine vinegar
- hummus of choice
- tzatziki to drizzle, optional
- fresh chopped mint and dill to top
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