Over the lifetime of The Skinny Fork, I've been blessed to see such growth between myself and the blog. As strange as it may seem, we both seem to push the other to our limits in mostly positive and amazing ways. I'll be honest in saying that I'm a bit of an introvert. I could hold up in my house for days on end and never give it a second thought. I have a lot of social anxiety that I've been steadily working through as I become older and more confident in myself.
One of the most interesting things I find is that being a blogger has often pushed me into social situations; meeting and working with new people. Whether it be at the farmer's market, social media, or answering your questions. A little over a year ago now I was contacted by Cassie over at OnTheHealthyside.net - she was starting out on her own journey and was seeking some friendly advice. We've followed one another on social media ever since.
She recently became a certified health coach and has started her own business with that. A few weeks ago Cassie reached out to me once again with the hopes that we could collaborate on a recipe post together. How could I say 'no' to such a fun opportunity? Of course, I was a bit nervous at first since I've never set up a 'guest post' before, so I wasn't quite sure what to expect. I'm a bit of a control freak if you haven't noticed.
Cassie knocked it out of the park, y'all. These tacos were out of this world amazing. I mean truly... some of the best effing tacos I've ever eaten. And being a native Texan, I've eaten a lot of dang tacos in my time so I'd like to think I know my way around a good taco or two.
I honestly would have never thought in a million years to melt the feta into the turkey meat here. But, I gotta say... it gives the turkey that much needed moisture and loads of flavor with that sharp saltiness that comes naturally to feta. The zucchini and red onion were the perfect additions to 'beef up' the filling while the tomatoes gave that nod to a traditional tex-mex style taco.
Being as I'm not good friends with cucumbers though, I decided to swap the cucumber in the Tzaziki sauce for zucchini instead since they're pretty similar. But, that is entirely a personal preference thing.
Here's a few notes from Cassie about this fantastic recipe.
This recipe is high in protein, good carbs, and good fats. A great quick dinner for the whole family to enjoy!
Make it Vegetarian: Sub turkey for chickpeas!
Make it Vegan: Use chickpeas and almond milk based cheese.
Make it Gluten Free: Use the almond tortillas.
Cassie Manek is a certified health coach offering coaching services and recipe guides to women who want to gain confidence, look great, and feel better! You can find her at OnTheHealthyside.net or over on instagram at @onthehealthyside.
Turkey Greek Style Tacos
TheSkinnyFork.com & OnTheHealthyside.net
Servings: 4 • Size: 2 Tacos. • Calories: 286.2 • Fat: 8.7 g • Saturated Fat: 3 • Carb: 14.5 g • Fiber: 3.6 g • Protein: 39.5 g • Sugar: 7.1 g • Sodium: 504.8 mg
Homemade Tzaziki Sauce :
1 C. Fresh Dill
1 Large Cucumber or Zucchini
1 Garlic Clove
2 Tsp. Fresh Lemon Juice
8 Oz. Plain Fat Free Greek Yogurt
Salt to Taste
Greek Turkey Taco Meat:
1 Lb. Extra Lean Ground Turkey
1 Tbsp. Extra Virgin Olive oil
1 Small Red Onion, Diced
1 (8 Oz.) Can Salt Free Diced Tomatoes
1 Zucchini, Diced
1-2 Tbsp. Fresh Oregano
1-2 Tbsp. Fresh Lemon Juice
1 Tbsp. Fresh Dill
1 Tsp. Fresh Thyme
1 Tsp. Garlic Powder
1/2 C. Reduced Fat Feta Cheese (+ Extra for Topping!)
Salt & Pepper to Taste
8 Almond Flour Tortillas
Place the 1 C. Fresh Dill, 1 Large Cucumber or Zucchini, 1 Garlic Clove, 2 Tsp. Fresh Lemon Juice, 8 Oz. Plain Fat Free Greek Yogurt into a blender, food processor or large cup for an immersion blender.
Blend down to create your Homemade Tzaziki Sauce; cover and place into the fridge to chill through until ready to use.
Place the 1 Lb. Extra Lean Ground Turkey and 1 Tbsp. Extra Virgin Olive oil into a large skillet and cook over medium-high heat until the turkey is browned and cooked through.
Once the turkey is done add in the 1 Small Red Onion, 1/2 the Can Salt Free Diced Tomatoes 1 Zucchini, 1-2 Tbsp. Fresh Oregano, 1-2 Tbsp. Fresh Lemon Juice, 1 Tbsp. Fresh Dill, 1 Tsp. Fresh Thyme, and 1 Tsp. Garlic Powder. Cook for about 5 minutes.
Add in 1/4 C. of the feta cheese and continue to cook together for about another 10 minutes or until veggies are soft and flavors are immersed.
Heat tortillas according to package direction and add about 1/4 - 1/3 C. of the taco mixture to each tortilla.
Top each with about 2 Tbsp. of the tzaziki, 1 Tbsp. reserved tomatoes and 1/2 Tbsp. of the reserved feta cheese.
Enjoy right away!