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Greek Turkey Tacos

Greek Turkey Tacos with Feta and Cucumber-Tomato Salad

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Recipe Details


In this summery mashup, Chef Elana's folding Greek flavors into one of Mexico's best handheld delights. Turkey and tender spinach are paired with bright and juicy cucumber, grape tomato, and feta marinated in a lemony red wine vinaigrette with fresh oregano. What's more: You need just one pan for quickly toasting the tortillas, then assembling the filling, so cooking and cleanup go down just as quickly as these tacos.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 800
  • Protein 46g
  • Total Carb 63g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    4 ounces
    baby spinach
  • English cucumber
    English cucumber
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • oregano
    1/4 ounce
  • lemon
  • red onion
    red onion
  • garlic
    2 cloves
  • red wine vinegar
    2 teaspoons
    red wine vinegar
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • flour tortillas
    flour tortillas
  • ground turkey
    12 ounces
    ground turkey

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pat spinach dry with paper towel. Halve cucumbers lengthwise, then cut crosswise into ½-inch half-moons. 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

    Marinate salad

    In a large bowl, whisk together red wine vinegar, chopped oregano, juice of ½ lemon, half of garlic, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add feta, half of cucumber, tomatoes, and up to half of onion. Toss to combine, then set aside to marinate at room temperature until ready to serve. Save remaining cucumbers for a snack.

  3. Warm tortillas

    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. Sauté aromatics

    Sauté 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

    Cook turkey

    Add turkey to pan with aromatics and increase heat to medium high. Season with ½ 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

    Plate Greek turkey tacos

    Divide tortillas between serving plates. Using a slotted spoon to leave excess moisture behind, layer with turkey-spinach filling and cucumber-tomato salad. Cut remaining lemon into wedges for squeezing over, if desired. Dig in!

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