Greek Inspired Turkey Smashed Tacos
#JENNIEOBrandPartner Turkey smash tacos!
Crispy edges, crumbled feta, lemon garlic aioli, pickled onions and lean JENNIE-O® Lean Ground Turkey on repeat in this house. Lunch or dinner. These disappear fast 😮💨
Honestly, these turkey smash tacos are a go-to in our house. We are absolutely obsessed with them! We even add French fries to some of the tacos. The combo is fantastic!
To find Jennie-o Turkey near you click here!
https://www.jennieo.com/where-to-buy/
Recipe is below!
Greek-Inspired Turkey Smash Tacos
Serves 3-4 people / Makes 8 small tacos
Ingredients
1 lb Jennie-O ground turkey
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 small flour tortillas (street-size works best)
Olive oil, for the pan
Quick Pickled Red Onions
1 large red onion, thinly sliced
1/2 cup apple cider vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 cup hot water
1 tsp red pepper flakes, optional **
Garlic Aioli
1/2 cup mayonnaise or thick Greek yogurt
1-2 small garlic cloves, finely grated
1–2 tablespoons lemon juice (to taste)
1/4 tsp salt
1/8 tsp ground pepper
Toppings
Crumbled feta
Thinly sliced cucumber
Fresh dill or parsley
Directions
Pickle the onions: Pack your thinly sliced red onions into a jar. In a measuring cup add vinegar, sugar, salt, and hot water together. Stir to combine. Pour over onions until fully submerged. Close the jar and allow to sit on the counter for one hour to marinate. ** Pickled red onions can be refrigerated for up to 3 weeks.
Make the aioli: To a small bowl add mayo, garlic, lemon juice, pepper, and salt and mix until smooth. Taste and adjust if needed. Set aside.
In a bowl, mix the Jennie-O ground turkey with garlic powder, oregano, smoked paprika, salt, and pepper. Make 8 small turkey balls and smash each one on the back of a small tortilla. Smash the mixture to the edges of the tortilla because the turkey will shrink a bit.
Heat a large skillet or griddle over medium-high with a little olive oil or non-stick spray.
Cook turkey-side down for 3–4 minutes until golden and cooked through, then flip and toast the tortilla side for one minute more.
Add pickled onions, cucumber slices, feta, and herbs. Drizzle with garlic aioli and serve.
