Name: Gyro Street Taco's
Prep time: 30 min
Cook time: 15 min
Ingredients: 1/2 tsp Garlic powder (to taste); 1/2 tsp Dried oregano (to taste); 3 tsp Lemon juice (to taste); 6 TBSP Extra-virgin olive oil (to taste); Salt (to taste); Black pepper (to taste); 1 large Tomato (sliced into wedges); 1 cup Cucumber (sliced 1/2 in thick into half circles); 1/4 cup Red onion (sliced thin); 1/3 cup Kalamata olives (Fresh olives from olive bar not from jar, halved); 3 TBSP Feta cheese (block feta in brine crumbled (not pre crumbled)); 1 TBSP White vinegar (to taste); 8 oz Ground beef; 1 tsp Garlic powder; 1/2 tsp Ground cumin; 3 TBSP Fresh cilantro (chopped); 1 TBSP Extra-virgin olive oil; 12 Street Taco Shells (about 3 inch in diameter flour tortilla shells); 1 cup Romaine lettuce (shredded); 1 cup Tomato (chopped); 2 TBSP Red onion (minced); 2 TBSP Feta cheese (crumbled); 4 TBSP Greek yogurt; 1 clove Garlic; 1/2 tsp Lemon juice; 2 tsp Fresh dill; Water (as needed); 16 oz Iced tea (cold)

Gyro Street Taco's

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Prep Time: 30

Cook Time: 15

Servings: servings

Calories: 1297kcal

Ingredients

Village Salad

Marinade

1/2 tsp Garlic powder to taste
1/2 tsp Dried oregano to taste
3 tsp Lemon juice to taste
6 TBSP Extra-virgin olive oil to taste
Salt to taste
Black pepper to taste

Salad

1 large Tomato sliced into wedges
1 cup Cucumber sliced 1/2 in thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
3 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
1 TBSP White vinegar to taste

Tacos

8 oz Ground beef
1 tsp Garlic powder
1/2 tsp Ground cumin
3 TBSP Fresh cilantro chopped
1 TBSP Extra-virgin olive oil
12 Street Taco Shells about 3 inch in diameter flour tortilla shells
1 cup Romaine lettuce shredded
1 cup Tomato chopped
2 TBSP Red onion minced
2 TBSP Feta cheese crumbled

Sauce

4 TBSP Greek yogurt
1 clove Garlic
1/2 tsp Lemon juice
2 tsp Fresh dill
Water as needed

Iced Tea

16 oz Iced tea cold

US Customary - Metric

Instructions

Prep the salad ingredients per instruction above.
In a bowl whisk together the ingredients for the marinade. Season with salt and pepper.
Make the salad: Mix the tomatoes, cucumber, onion, olives, feta, with the remaining marinade. Add white vinegar to taste.
Add all of the ingredients for the sauce into a blender or food processor. Blend until smooth. Add water, about 1 teaspoon at a time as needed to thin out to a creamy sauce. Season with salt and pepper to taste. Set aside.
In a bowl mix the ground beef, garlic powder, cumin, salt, and pepper, and half of the cilantro until fully combined.
Heat a nonstick pan on medium heat. Once hot, add the oil. Brown the beef mixture while breaking it up into smaller pieces until it is no longer pink and cooked through. Season with salt and pepper to taste as needed.
Warm the taco shells on both sides in a pan over medium heat for approximately 10 seconds per side.
Layer the taco shells with beef mixture, lettuce, tomato, onion, sauce, and feta. Serve with village salad and iced tea.

Nutrition