Turkey Greek Tacos
with Feta and Lemon Potato Wedges
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
12 unit(s)
Flour Tortillas
6 g
Lemon-Pepper Seasoning
(May contain traces of: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
3 unit(s)
Mini Cucumber
1 unit(s)
Sweet Bell Pepper
227 g
Baby Tomatoes
½ cup
Feta Cheese, crumbled
(Contains: Milk)
3 unit(s)
Russet Potato
1 unit(s)
Lemon
1 unit(s)
Greek Yogurt
4 unit(s)
Garlic, cloves
14 g
Parsley
56 g
Yellow Onion, chopped
Not included in your delivery
4 tbsp
Oil*
1 tsp
Sugar*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil on a baking sheet. Sprinkle over half the lemon-pepper seasoning. Roast in the middle of the oven, until golden-brown, 21-23 min.
While the potatoes roast, coarsely grate one cucumber. Cut the remaining cucumber 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.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, 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.
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 in a small bowl. Season with salt and pepper. Set aside.
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.
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.
