Greek Steak Tacos with Tzatziki

These Greek Steak Tacos with Tzatziki are incredibly satisfying which means they are the perfect blend of filling and tasty.

One of the main strategies I use to eat healthily in a consistent manner is the law of satisfaction. When we eat with satisfaction in mind, we choose foods that both fill us up physically and satisfy our tastebuds. We are less likely to snack on processed foods when we are satisfied, and we are more likely to feel fuller for longer.

I find that using ethnic flavour combinations makes my meals even more satisfying. Whether it is greek style (like these tacos!) with red onions, oregano, olives, and dill or typical mexican ingredients like cilantro, lime, corn and avocado, having delicious flavour combinations in salads, soups, burgers, tacos or stir fries makes our meals have more staying power.

I always overload my tacos with tons of fillings, so these are messy but well worth the clean up 🙃

Can’t wait to hear what you think!

Greek Steak Tacos with Tzatziki

These tacos are filling and tasty with a greek inspired flair. A perfect option for lunch or dinner when you're looking for to balance protein, fibre and tons of flavour.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Course: Dinner

Cuisine: General

Servings: 3 tacos

Ingredients

• 1 strip loin steak
• 3 corn or flour tortillas use corn tortillas for a gluten free option
• 2 1/2 cups mixed greens
• 1/4 cup red onion
• 1/4 cup kalamata olives
• 2 tbsp parsley
• salt + pepper to taste

Tzatziki Dressing

• 1 tsp olive oil
• 2 garlic cloves pressed through a garlic press
• 1 cup grated cucumber
• 1 cup plain greek yogurt
• 1 tsp fresh lemon juice
• 2 tbsp fresh dill finely chopped
• salt + pepper to taste

Instructions

• Heat a cast iron pan to medium-high heat and cook strip loin steak for 2-3 minutes on each side or until desired doneness. I prefer a medium rare steak, and this time frame is perfect on a hot cast iron pan.
• While the steak is cooking, prepare the taco fillings. Chop the mixed greens into smaller pieces, dice the red onion, remove the pits from the kalamatas and finely chop the parsley.
• Add all the tzatziki ingredients into a small food processor and pulse until combined. This dip tastes amazing the next day, so use it as a delicious dip for fresh veggies.
• Heat your tortillas in the oven at 300F for 5 minutes.
• When the steak is finished cooking, remove it from the cast iron pan and let it sit for 2-3 minutes on a cutting board. Slice very thinly, aiming to get 5-6 slices per taco.
• Assemble each taco with mixed greens, red onion, kalamata olives, steak slices, a heaping tablespoon of tzatziki and chopped parsley.

Notes

A family favourite, any time of the year! You can easily substitute pitas for the tortillas to change up the recipe a bit.

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