Greek Turkey Tacos with Farm Fresh Veggies and Crema Rosa

Greek Turkey Tacos Recipe

Crisp cucumbers, fresh red cabbage, savory sun dried tomatoes and JENNIE-O® Lean Ground Turkey make a wholesome meal the entire family can enjoy on a weeknight.


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Greek Turkey Tacos with Farm Fresh Veggies and Crema Rosa

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Recipe Ingredients

  • For Turkey:
  • 2 tbsps olive oil
  • 1 lb JENNIE-O® Lean Ground Turkey
  • 2 tsps smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 cup LA VICTORIA® SUPREMA® Salsa
  • 1/4 cup sliced sun dried tomatoes in oil, drained
  • Juice of 1 lime
  • Salt and pepper, to taste
  • For Sauce:
  • 1/2 cup plain Greek yogurt
  • 1/2 cup LA VICTORIA® Red Taco Sauce
  • For Assembly:
  • 8 LA VICTORIA® Flour Tortillas
  • 1 cup shredded red cabbage
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber - peeled, seeded, halved and thinly sliced
  • 1 fresh ear of corn, kernels cut off
  • 1/2 cup crumbled Feta cheese
  • 3 tbsps fresh basil, cut into thin strips
  • 3 tbsps fresh mint, cut into thin strips

Cooking Directions

  1. Heat olive oil in large skillet over medium-high heat. Add turkey and cook until browned all over, stirring often. Once turkey is cooked through, add smoked paprika, oregano, cumin, LA VICTORIA® SUPREMA® Salsa, sun dried tomatoes, lime juice and salt and pepper. Mix well and simmer on low 5 minutes.
  2. In small mixing bowl, combine Greek yogurt and LA VICTORIA® Red Taco Sauce. Stir to combine.
  3. Warm tortillas in dry skillet over medium heat for 30 seconds on each side. Place shredded cabbage on bottom of each tortilla and top with spoonful of ground turkey. Top with cherry tomato halves, cucumber slices, fresh corn kernels, crumbled Feta cheese, basil and mint. Spoon yogurt sauce over tacos or place sauce in a squeeze bottle and generously top tacos.