Best 3 Heavenly Greek Tacos Recipes

If you're looking for a heavenly culinary experience, look no further than Greek tacos. This mouthwatering dish combines the vibrant flavors of Mediterranean cuisine with the convenience and portability of the classic taco. Get ready to tantalize your taste buds with a symphony of flavors that will transport you to the sun-kissed shores of Greece. Our carefully curated selection of recipes will guide you through the process of creating heavenly Greek tacos that will leave you craving more. So, prepare to embark on a culinary journey where every bite is a celebration of Greek heritage and culinary excellence.

Here are our top 3 tried and tested recipes!

HEAVENLY GREEK TACOS

Heavenly Greek Tacos image

The first time I made these, my fiance and I were in heaven! I don't think I've ever said "mmm" so many times. -Meagan Jensen, Reno, Nevada

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/3 cup lemon juice
2 tablespoons olive oil
4 teaspoons grated lemon zest
3 garlic cloves, minced, divided
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds mahi mahi
1-1/2 cups shredded red cabbage
1/2 medium red onion, thinly sliced
1/2 medium sweet red pepper, julienned
1/2 cup crumbled feta cheese
6 tablespoons chopped pitted Greek olives, divided
1/4 cup minced fresh parsley
1-1/2 cups plain Greek yogurt
1/2 medium English cucumber, cut into 1-inch pieces
1 teaspoon dill weed
1/2 teaspoon ground coriander
12 whole wheat tortillas (8 inches), warmed

Steps:

In a large resealable plastic bag, combine the lemon juice, oil, lemon zest, 2 garlic cloves, oregano, salt and pepper. Add the mahi mahi; seal bag and turn to coat. Refrigerate for up to 30 minutes., In a large bowl, combine the cabbage, onion, red pepper, cheese, 3 tablespoons olives and parsley; set aside., Place the yogurt, cucumber, dill, coriander and remaining garlic and olives in a food processor; cover and process until blended., Drain fish and discard marinade. Lightly oil the grill rack. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork., Place a portion of fish on each tortilla; top with cabbage mixture and sauce.

Nutrition Facts : Calories 561 calories, Fat 19g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 793mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 6g fiber), Protein 41g protein.

GREEK TACO!

Greek Taco! image

Provided by Jeff Mauro, host of Sandwich King

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine
1 English cucumber
Salt
1 cup whole-milk Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced or pressed
2 tablespoons minced fresh mint
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Freshly ground black pepper
4 non-pocket pitas, oiled and lightly griddled on each side

Steps:

For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, 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 lamb 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 lamb back in, stir and set aside.
For the tzatziki: Grate the cucumber on the large holes of a box grater 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.
For 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 sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.

HEAVENLY GREEK TACOS

Heavenly Greek Tacos image

From taste of Home Magazine The first time I made these, my fiance and I were in heaven! I don't think I've ever said "Mmm" so many times. They're sure to satisfy!-Meagan Jensen, Reno, Nevada

Provided by Lizzie Rodriquez

Categories Greek

Time 40m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup lemon juice
2 tablespoons olive oil
4 teaspoons grated lemon peel
3 garlic cloves, minced, divided
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 lbs mahi mahi
1 1/2 cups shredded red cabbage
1/2 medium red onion, thinly sliced
1/2 medium sweet red pepper, julienned
1/2 cup crumbled feta cheese
6 tablespoons chopped pitted Greek olives, divided
1/4 cup minced fresh parsley
1 1/2 cups plain Greek yogurt
1/2 medium English cucumber, cut into 1-inch pieces
1 teaspoon dill weed
1/2 teaspoon ground coriander
12 whole wheat tortillas, warmed (8 inches)

Steps:

In a large resealable plastic bag, combine the lemon juice, oil, lemon peel, 2 garlic cloves, oregano, salt and pepper. Add the mahi mahi; seal bag and turn to coat. Refrigerate for up to 30 minutes.
In a large bowl, combine the cabbage, onion, red pepper, cheese, 3 tablespoons olives and parsley; set aside.
Place the yogurt, cucumber, dill, coriander and remaining garlic and olives in a food processor; cover and process until blended.
Drain fish and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill mahi mahi, covered, over medium heat or broil 4 inches from the heat for 3-4 minutes on each side or until fish flakes easily with a fork.
Place a portion of fish on each tortilla; top with cabbage mixture and sauce.

Nutrition Facts : Calories 263.6, Fat 7.7, SaturatedFat 1.8, Cholesterol 60.7, Sodium 677, Carbohydrate 28.7, Fiber 0.8, Sugar 1.4, Protein 19.8

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tacos.
Don't be afraid to experiment with different flavors. There are many ways to make Greek tacos, so feel free to get creative and try different combinations of ingredients.
Make sure the lamb is cooked properly. It should be cooked until it is tender and juicy, but not overcooked.
Use a variety of toppings. This will add flavor and texture to your tacos.
Serve the tacos immediately. This will ensure that they are at their best.

Conclusion:

Greek tacos are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you're looking for a new and exciting recipe, give Greek tacos a try!