Edit Greek Turkey Tacos

Instructions

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1) Prepare ingredients | Rince all produce. Pat spinach dry with paper towel. Halve cucumber lengthwise and scoop out seeds with a spoon, then cut crosswise into 1/2-inch half-moons (see recipe tip). Halve grape tomatoes. Set aside half of oregano sprigs for another recipe (think tomato sauce for pasta!), then strip and roughly chop leaves of remaining oregano, discarding stems. Halve lemon. Peel onion, halve, and thinly slice. Mince garlic.

2) Marinate salad | In a large bowl, whisk together red wine vinegar, chopped oregano, juice of 1/2 lemon, half of garlic, 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper as desired. Add feta, cucumber, tomatoes, and up to half of onion (see recipe tip). Toss to combine, then set aside to marinate at room temperature until ready to serve.

3) Warm tortillas | Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan -- when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.

4) Saute aromatics | Place pan from tortillas over medium heat and add 2 teaspoons olive oil. When oil is shimmering, add remaining onion and remaining garlic and cook, stirring, until softened and translucent, about 2 minutes.

5) Cook turkey | Add turkey to pan with aromatics and increase heat to medium high. Season with 1/2 teaspoon salt and pepper as desired. Cook, breaking up, until meat is browned, about 5 minutes. Add spinach to pan and stir to wilt, about 1 minute more. Remove pan from heat.

6) Plate Greek turkey tacos | Divide tacos between serving plates. Using a slotted spoon, layer with turkey-spinach filling and cucumber-tomato salad (a slotted spoon helps keep any excess moisture out of your tacos). Cut remaining lemon into wedges for squeezing over, if desired. Dig in!

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Ingredients