Mediterranean Street Tacos
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Mediterranean Street Tacos
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| Servings |
| 8 |
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Ingredients
Tacos
- 8 Street Taco Flour Tortillasabout 4.5 in.
- 1teaspoon olive oil
- 2cups low sodium garbanzo beansdrained, rinsed
- 1teaspoon ground oregano
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1/2teaspoon Ground Basil
- 1/2teaspoon ground dill
- 1/2teaspoon black pepper
- 1/8teaspoon salt
- 1/2 English cucumberchopped (reserve the other half)
- 1/4cup red onionchopped
- 1/4cup cherry tomatoesquartered
- 1/8cup black oliveschopped
- 1/8cup feta cheesecrumbled
Tzatziki
- 1/2 English cucumbergrated and excess water drained
- 1/2cup plain nonfat Greek yogurt
- 1clove garlicminced
- 2Tablespoons fresh dillchopped
- 1Tablespoon lemon juice
- 1Tablespoon lemon juice
Instructions
- Wash your hands and clean your preparation area.
- Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
- For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
- In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
- In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
- To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
- Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
- Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
- Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.
Recipe Notes
