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Turkey Greek Tacos

Turkey Greek Tacos

with Feta and Lemon Potato Wedges

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It's taco night and our twist on a classic Greek dinner will have you salivating. Turkey tacos are stuffed full of cucumber, tomatoes, and feta. Add the Greek seasoned potatoes into the warmed tortilla or enjoy them as a side!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Minced Turkey

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

132 g

Mini Cucumber

160 g

Sweet Bell Pepper

113 g

Grape Tomatoes

28 g

Feta Cheese

(ContainsMilk/Lait)

460 g

Russet Potato

1 unit

Lemon

100 g

Greek Yogurt

(ContainsMilk/Lait)

6 g

Garlic

7 g

Parsley

56 g

Onion, chopped

Not included in your delivery

4 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate100 g
Sugar11 g
Dietary Fiber7 g
Protein45 g
Cholesterol125 mg
Sodium1000 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Box Grater
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl
Paper Towel
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F.Before starting, wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Sprinkle over half the lemon-pepper seasoning. Roast in the middle of the oven, until golden-brown, 21-23 min.

2

While the potatoes roast, coarsely grate one cucumber. Cut the remaining cucumber(s) into 1/4-inch half-moons. Halve the tomatoes. Core, then cut the pepper into 1/2-inch pieces. Juice half the lemon, then cut the remaining lemon into wedges. Roughly chop the parsley. Peel, then mince or grate the garlic.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add the remaining lemon-pepper seasoning and garlic. Cook until fragrant, 1 min. Season with salt. Remove from heat.

4

Whisk together the lemon juice, 2 tbsp oil and 1/2 tsp sugar in a large bowl. Add the tomatoes, sliced cucumber, peppers and parsley. Stir to coat veggies with the dressing. Season with salt and pepper. Set aside. Stir together the yogurt, grated cucumber and 1/2 tsp sugar (dbl for 4ppl) in a small bowl. Season with salt and pepper. Set aside.

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. Divide the turkey mixture between tortillas. Top with half the salad. Sprinkle over the feta.

6

Divide Greek tacos between plates. Serve lemon-pepper potatoes and remaining salad on the side, with the tzatziki for dipping. Squeeze over a lemon wedge, if desired.