Ingredients:

  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb lean ground turkey
  • 2 tbsp olive oil
  • 6 small (6-inch) corn tortillas
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated cucumber, squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1/2 cup cucumber, finely diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely diced
  • 1/4 cup feta cheese, crumbled
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar

Instructions:

  1. In a small bowl, combine Greek yogurt, squeezed cucumber, lemon juice, minced garlic, and chopped dill. Stir until smooth and refrigerate until serving.
  2. In a separate bowl, combine diced cucumber, quartered cherry tomatoes, diced red onion, and crumbled feta. Drizzle with 1 tablespoon olive oil and red wine vinegar, then toss gently to coat.
  3. In a mixing bowl, combine the ground turkey with dried oregano, garlic powder, onion powder, salt, and black pepper until evenly incorporated.
  4. Divide the seasoned turkey into 6 equal portions. Place one portion of meat in the center of each tortilla and spread it thin with a spoon, pressing it toward the edges.
  5. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Place the tortillas meat-side down into the pan.
  6. Use a heavy spatula or press to firmly smash the turkey into the skillet. Sear until the meat develops a mahogany-colored crust and is cooked through.
  7. Remove from heat and top each taco with a dollop of tzatziki and a spoonful of the fresh Greek relish.