These Ground Turkey Greek Tacos with Tzatziki are a vibrant fusion of Mediterranean flavors and wholesome ingredients. Juicy, herb-seasoned turkey pairs perfectly with crisp veggies and creamy tzatziki, creating a satisfying balance of textures. Ready in just over an hour, this dish is a quick yet impressive way to bring bold, fresh flavors to your table.
Every bite bursts with tangy, garlicky tzatziki and the bright zest of lemon, while warm pita wraps cradle the hearty filling. Packed with protein and fiber, these tacos are as nourishing as they are delicious. Whether it’s a weeknight dinner or a casual gathering, this recipe promises a meal that’s both light and deeply satisfying.
Ingredients for Ground Turkey Greek Tacos with Tzatziki
- Tzatziki:
- 1 cucumber, peeled and seeded (shredded and blotted dry to remove moisture)
- 16 ounces plain Greek yogurt (strained for thicker consistency)
- 2 teaspoons minced garlic
- 1 teaspoon red wine vinegar
- ½ teaspoon lemon juice
- ¼ teaspoon dried dill weed (or fresh dill for a brighter flavor)
- Salt and pepper, to taste
- Fresh Greek Relish:
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- 2 Roma tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- ½ red onion, diced
- Salt and pepper, to taste
- Meat:
- 1½ pounds lean ground turkey
- ½ red onion, minced
- Salt and pepper, to taste
- 2 teaspoons dried oregano
- 4 teaspoons minced garlic
- 2 Tablespoons tomato paste
- 4 Tablespoons red wine vinegar
- For Serving:
- 6 pita breads (warmed for better texture)
Step-by-Step Instructions
- Prepare the Tzatziki:
- Shred the peeled and seeded cucumber, then blot with a paper towel or clean kitchen towel to remove excess moisture.
- In a medium bowl, mix the shredded cucumber, strained Greek yogurt, minced garlic, red wine vinegar, and lemon juice.
- Add dried dill weed, salt, and pepper to taste. Cover and refrigerate for at least 1 hour (or up to 2 days) to let the flavors meld.
- Make the Fresh Greek Relish:
- In a medium bowl, gently combine olive oil, red wine vinegar, diced tomatoes, diced cucumber, and diced red onion.
- Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Cook the Ground Turkey:
- Heat a large skillet over medium-high heat. Add the ground turkey and minced red onion, sautéing until the turkey is no longer pink (about 8-10 minutes). Drain any excess grease.
- Season with salt and pepper to taste. Reduce the heat to low.
- Add dried oregano, minced garlic, tomato paste, and red wine vinegar. Stir until the meat is evenly coated with the seasonings. Cook for an additional 2-3 minutes.
- Assemble and Serve:
- Warm the pita breads slightly for better texture.
- Fill each pita with a generous portion of the seasoned ground turkey, a spoonful of fresh Greek relish, and a dollop of tzatziki.
- Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the tzatziki and relish are stars of this recipe, you can elevate your tacos with additional toppings. Try adding crumbled feta cheese for a tangy kick or a sprinkle of Kalamata olives for a briny bite. For a spicy twist, drizzle with hot sauce or add a pinch of red pepper flakes to the meat mixture. Fresh herbs like parsley or mint can also brighten up the flavors!
Make It Your Own: Recipe Variations
This recipe is versatile! Swap ground turkey for ground chicken or lamb for a different flavor profile. If you’re vegetarian, use crumbled tofu or chickpeas as a meat substitute. For a low-carb option, skip the pita and serve the filling over a bed of greens or in lettuce wraps. You can also experiment with different herbs, like fresh oregano or basil, to customize the seasoning.
Time-Saving Tips for Busy Cooks
To save time, prepare the tzatziki and relish up to 2 days in advance—they taste even better as the flavors meld. Use pre-minced garlic and pre-diced veggies to cut down on prep work. If you’re in a rush, skip the homemade relish and use a store-bought Greek salad mix instead. For quicker cooking, use two skillets to sauté the meat and prep the toppings simultaneously.
Storage and Reheating Tips
Store leftovers in separate airtight containers: keep the meat, tzatziki, and relish apart to maintain freshness. The tzatziki will last up to 3 days in the fridge, while the meat and relish are best eaten within 2 days. To reheat the meat, warm it in a skillet over medium heat with a splash of water to prevent drying out. Assemble your tacos fresh for the best texture!
Equipment Guidance for Easy Prep
A box grater is perfect for shredding the cucumber for the tzatziki, while a sharp knife will make dicing the relish ingredients a breeze. Use a large skillet with high sides to cook the ground turkey, as it prevents splatters and allows room for stirring. If you have a garlic press, it’s a handy tool for mincing garlic quickly. For serving, warm the pitas in a toaster or skillet for extra softness.
Ground Turkey Greek Tacos with Tzatziki Recipe
Ingredients
Tzatziki
- 1 cucumber, peeled and seeded
- 16 ounces plain Greek yogurt
- 2 teaspoons minced garlic
- 1 teaspoon red wine vinegar
- ½ teaspoon lemon juice
- ¼ teaspoon dried dill weed
Fresh Greek Relish
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- 2 Roma tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- ½ red onion, diced
Meat
- 1½ pounds lean ground turkey
- ½ red onion, minced
- salt and pepper, to taste
- 2 teaspoons dried oregano
- 4 teaspoons minced garlic
- 2 Tablespoons tomato paste
- 4 Tablespoons red wine vinegar
- 6 pita breads
Instructions
- Make the tzatziki and relish at least 1 hour ahead or up to 2 days in advance so the flavors meld together.
- For the tzatziki, shred the cucumbers and blot with a paper towel or clean kitchen towel to remove as much moisture as possible. Mix together the shredded cucumbers, strained yogurt, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Cover and keep in the fridge until serving.
- For the relish, gently mix olive oil, vinegar, tomatoes, cucumbers and onions in a medium bowl and add salt and pepper as desired. Cover and let sit in the fridge until serving.
- For the meat, in a large skillet over medium-high heat, sauté ground turkey and onions until turkey is no longer pink, drain grease. Season with salt and pepper, as desired. Decrease temperature to low. Add oregano, garlic, tomato paste, and red wine vinegar to skillet and stir until meat is coated with seasonings.
- To serve, add meat, relish, and tzatziki to a pita and enjoy.