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greek tacos

My Big Fat Greek Tacos


Cucumber Tomato Relish

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1 cucumber seeded and diced
  • 1 beefsteak tomato seeded and diced
  • 1/2 red onion diced
  • fresh ground pepper

Feta Mint Tzatziki

  • 1/2 cup feta plus ½ cup for serving
  • 1 cucumber
  • 1 cup whole milk plain Greek yogurt
  • 2 Tbsp fresh mint minced
  • 1 clove Garlic, minced or pressed
  • Salt to taste

Filling & Pitas

  • 1 Tbsp olive oil
  • 1 1/2 lb ground lamb beef, turkey, or meatless crumbles
  • Kosher salt and fresh ground pepper
  • 1/2 red onion minced
  • 2 tsp dried oregano
  • 4 cloves Garlic, minced
  • 2 Tbsp tomato paste
  • 4 Tbsp red wine or red wine vinegar
  • 4-6 pitas


  • At least one hour or as early as one day before you prepare the meat, prepare the relish and tzatziki.

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.


  • Seed and then finely dice the cucumber and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt & let sit 10 minutes. Squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic, and mint. Adjust the seasoning if necessary.

Filling & Pitas

  • In a large skillet, heat the oil over med-high heat. Add the ground meat, sprinkle with salt & pepper and cook until golden brown, 10 to 12 minutes. With a slotted spoon, remove the meat and reserve. Lower the heat to medium and sauté the onions in the 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 meat back in, stir and keep warm.
  • In a cast iron or other heavy skillet, drizzle a small amount of olive oil and heat to medium high.
  • Place pita in pan and heat each side for just about 20 seconds.
  • Serve buffet style with extra feta.


Recipe from Good Dinner Mom.
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