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.
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.
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.
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.
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!
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 .
- 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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