155
116.85546875
Greek souvlaki meets Mexican tacos. Lemon-marinated veggies and haloumi (Greek 'grilling' cheese, omit for vegan) sears on the grill via rosemary skewers, gets dressed with yogurt tzatziki, and piled high on a warm flour tortilla. This is food fusion that uses the best of the summer season.
156
107.25
Beautiful homegrown lemon cucumbers
156
103.59375
The cheapest way to make Greek yogurt is to make your own by straining plain yogurt through a paper towel-lined colander
156
103.59375
Yummy mix of veg, cheese and herbs
156
108.31640625
Light and creamy homemade tzatziki
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91.55859375
Use whole grain tortillas for extra flavor and fiber
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105.87890625
Give the taco filling extra punch by using rosemary as grilling skewers

Greek Tacos

July 31, 2011

30 min or less active, 60 min or less total, gluten-free, main, summer, vegan

Greek souvlaki meets Mexican tacos. Lemon-marinated veggies and haloumi (Greek 'grilling' cheese, omit for vegan) sears on the grill via rosemary skewers, gets dressed with yogurt tzatziki, and piled high on a warm flour tortilla. This is food fusion that uses the best of the summer season.

Information

Servings: 6 (2 tacos each)
Time: About 30 minutes active; Less than one hour total
Price: About $21.50 total; $3.50 per serving
Nutrition (per serving):
Calories: 444.2
Protein: 17g
Fat: 19.5g
Saturated fat: 7.4g
Carbohydrates: 52.5g
Fiber: 6.9g
Sodium: 993.6mg
Cholesterol: 35.9mg
High In:
Good Source:
Low In:

Ingredients

Tzatziki Yogurt Sauce

  • 8oz plain yogurt
  • 1/2 lb cucumber, peeled and chopped
  • 1 garlic clove, minced
  • 1-2 Tbsp fresh mint, chopped
  • 1 Tbsp EVOO
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Marinade

  • 2 Tbsp EVOO
  • Juice of 1 lemon, about 3-4 Tbsp
  • 2 garlic cloves, minced
  • 1 Tbsp dried oregano
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 lb eggplant, cut into 1-2" cubes
  • 3/4 lb zucchini, cut into 1" rounds
  • 1/2 lb onion, cut into quarters and then halved again
  • 1/2 lb red pepper, cut into 1" pieces
  • 1/2 lb haloumi (or paneer), cut into 1" cubes
  • 10-12 rosemary, metal or wooden skewers
  • 12 6" tortillas

 

Preparation

  1. For the tzatziki, line a colander with two layers of paper towels. Spoon yogurt onto paper towels and let sit in the sink or over a bowl for 20-30 minutes. (This is the cheap way to make Greek yogurt.)
  2. Meanwhile in a large bowl, whisk together all ingredients from the marinade. Add chopped vegetables and cheese and coat well. Refrigerate for 20 minutes.
  3. Finish tzatziki by turning drained yogurt into a small bowl. Add remaining tzatziki ingredients and mix well. Refrigerate.
  4. Warm oven to 300 degrees. Stack tortillas and lay them on a damp paper towel and then onto a sheet of foil. Wrap the foil around the tortillas and keep them warm in the oven.
  5. Heat grill or gill pan over high heat. Skewer vegetables and cheese on rosemary spears and grill until charred, about 3-5 minutes on each side.
  6. To assemble, lay two warmed tortillas on a plate. Top with one skewer of vegetables and cheese on each tortilla and then a spoon about a tablespoon of tzatziki over it. Serve warm.

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