Epirotic Tacos

Ingredients

In this adaptation, the traditional frybread base of Navajo Tacos is replaced with crispy pita bread, which adds a distinct Mediterranean touch. The filling is prepared in the Epirotic style, using grilled lamb or chicken marinated with Epirotic spices. The tzatziki sauce, a staple in Epirotic cuisine, replaces the traditional toppings, adding a refreshing and tangy element to the dish. The use of fresh Epirotic ingredients and spices gives this dish a unique twist while still honoring the essence of Navajo Tacos. We alse have the original recipe for Navajo Tacos, so you can check it out.

• 4 pita breads 4 pita breads
• 500g (1.1 lb) lamb or chicken, thinly sliced 500g (1.1 lb) lamb or chicken, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup Greek yogurt 1 cup Greek yogurt
• 1 cucumber, grated and squeezed to remove excess moisture 1 cucumber, grated and squeezed to remove excess moisture
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 1 tomato, diced 1 tomato, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cup lettuce, shredded 1 cup lettuce, shredded

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the sliced lamb or chicken and toss to coat evenly. Let it marinate for at least 30 minutes.
3. 3.
   In another bowl, mix the Greek yogurt, grated cucumber, chopped dill, chopped mint, salt, and pepper to make the tzatziki sauce. Refrigerate until ready to use.
4. 4.
   Grill the marinated lamb or chicken for about 4-5 minutes per side, or until cooked to your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing it into thin strips.
5. 5.
   Warm the pita breads on the grill for about 1 minute on each side.
6. 6.
   To assemble the Epirotic Tacos, spread a generous amount of tzatziki sauce on each pita bread. Top with the grilled lamb or chicken, diced tomatoes, sliced red onions, and shredded lettuce.
7. 7.
   Serve the Epirotic Tacos immediately and enjoy!

Treat your ingredients with care...

• Lamb or chicken — For a more tender and flavorful result, marinate the meat for at least 30 minutes or overnight in the refrigerator.
• Tzatziki sauce — Make sure to squeeze out excess moisture from the grated cucumber to prevent the sauce from becoming watery.
• Pita bread — If you prefer a softer texture, you can lightly steam the pita bread before warming it on the grill.

Tips & Tricks

• If you're vegetarian, you can substitute the lamb or chicken with grilled vegetables such as zucchini, eggplant, and bell peppers.
• For an extra burst of flavor, sprinkle some crumbled feta cheese on top of the tacos before serving.
• If you don't have access to a grill, you can cook the lamb or chicken on a stovetop grill pan or in the oven.
• Customize your Epirotic Tacos by adding additional toppings such as olives, roasted red peppers, or pickled onions.
• To make the dish spicier, add a pinch of crushed red pepper flakes to the marinade.

Serving advice

Serve the Epirotic Tacos hot, allowing the flavors to meld together. They can be enjoyed as a main course or cut into smaller portions for appetizers or party snacks. Provide extra tzatziki sauce on the side for dipping.

Presentation advice

Arrange the Epirotic Tacos on a platter, garnishing them with a sprinkle of fresh herbs like dill and mint. The vibrant colors of the tomatoes, red onions, and lettuce will add visual appeal. Serve with a side of Greek salad or roasted potatoes for a complete Epirotic meal.