Greek Chickpea Tacos with Tzatziki
and cucumber and tomato salsa
- Oregano, dried - 1 tsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Lemons - 1, wedges
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, olive - 1 Tbsp
- Tortillas, taco-sized flour or corn - 12
- Baby spinach - 2 oz
- Garlic - 2 cloves, chopped
- Mint - 6 leaves, finely chopped
- Cucumbers - 4 oz, grated
- Yogurt, plain or Greek - 1 cup
- Lemon zest - 1/2 tsp
- Onions, medium red - 1/4, diced
- Tomatoes, cherry or grape - 1 1/2 cups, halved
- Cucumbers - 12 oz, diced
- Vinegar, red or white wine - 2 tsp
- Oil, olive - 2 tsp
- Make seasoning for chickpeas - Combine oregano, paprika, salt, and black pepper. (Can be done up to 5 days ahead)
- Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mint / Cucumbers (portion for tzatziki) - Prep as directed and combine. (Can be done up to 3 days ahead)
- Make tzatziki - Combine garlic, mint, cucumbers (portion for tzatziki), yogurt, and lemon zest. (Can be done up to 3 days ahead)
- Lemons / Tomatoes / Cucumbers (portion for salsa) - Prep as directed. Store lemon wedges in one container. Combine tomatoes and cucumbers in another container.
- Make salsa - Combine tomatoes, cucumbers (portion for salsa), onions, vinegar, and olive oil (portion for salsa). Season with some salt and pepper.
- Beans - Drain and rinse.
- Toss beans with seasoning.
- Heat a skillet with olive oil (portion for tacos) and add beans. Saute until beans are warmed through, 4 to 5 minutes.
- Warm tortillas according to package directions.
- Assemble tacos by filling tortillas with spinach, chickpeas, tzatziki, and some salsa. Serve with lemon wedges and any remaining salsa on the side. Enjoy!
This was delicious! The tzatziki and tomato/cucumber combo accented the nicely seasoned fish well. We replaced tilapia with halibut and I added some sour cream and dill to the tzatziki for more of a texture and flavor that I like. For the salsa, I went easy on the cukes to match tomato ratio and it still made too much.1 Helpful
This was delicious! We don't like fish, so we did the vegetarian version and used dairy free yogurt. I cut the amount of cucumber in half and still thought there was WAY too much, and that there should have been more onion, but I think that's just my personal preference. Overall super tasty!0 Helpful
This was just ok. We used cod, since we couldn’t get tilapia, and we subbed the dairy for dairy free alternatives. The salad was delicious though! And really, everything was good by itself. I just felt like there wasn’t a good balance of texture, so everything felt soft. It definitely needed a crunchy aspect.0 Helpful
Great spiced chickpeas! Could also sub naan, pita or other flatbreads, if that’s what folks have on hand. Everyone ate it happily! We added some cherries on the size.0 Helpful
I was pretty underwhelmed by this. The proportions for the salsa, we felt, made WAY too much of it, and the whole ensemble together was just okay. We added feta and salad peppers, which helped, but I still think I'd skip it next time, or use meatier fish (such as cod). The tilapia just didn't seem substantial enough.0 Helpful
Loved this!!0 Helpful
Used flounder. Cooked up fast and a great dinner for a hot day!0 Helpful