Greek Smash Tacos With Roasted Strawberry Basil Ice Cream for Dessert

Smash tacos + Greek flavors? Match made in heaven.

All the bright, herby flavors of Greek fare, in handy taco form! These Greek smash tacos will refresh your dinner routine.

Our friend Wendy Paul is putting a twist on taco night. Whether you’re using chicken, turkey, beef, or lamb, this simple cooking method delivers flavor in every bite. Serve these tacos with her roasted strawberry basil ice cream for a dinner that’s anything but ordinary. 

Find the taco holder Wendy showed on Amazon.

Greek Smash Taco

INGREDIENTS

• 1 lb ground chicken, beef, turkey or lamb
• 1 tsp. dried oregano
• 2 tsp. freeze dried chives
• Kosher salt
• Tortillas
• Diced cucumber
• Diced tomato
• Tzatziki sauce (below)
• Pickled onions, kalamata olives, feta cheese for garnish 

 METHOD

1. Mix your ground meat, oregano, chives, salt together, until combined. 
2. Place a spoonful of meat onto your tortilla (I love the street taco size). Schmear the meat mixture onto the tortilla, and place meat side down in a large skillet over medium heat. Cook for 2-3 minutes until meat is golden, and flip over. Cook meat side up until cooked through, and tortilla is golden.
3. Repeat until all the tacos are made, meat is used. Makes 12 small street tacos.
4. Garnish with cucumber, tomato, onion, tzatziki, olives, feta cheese.  

Roasted Strawberry Basil Ice Cream  

INGREDIENTS

• 11 oz can sweetened condensed coconut milk
• 16 oz country crock plant cream
• 1 pint strawberries
• 1 c raspberries
• 1/2 c brown sugar
• 1/3 c balsamic vinegar
• 1/2 c fresh basil finely diced 

METHOD

1. Preheat your oven to 425°. Line of baking sheet with parchment paper. Core and diced your strawberries, placed them on the parchment lined baking sheet. Along with the raspberries. Sprinkle with brown sugar and drizzle with balsamic vinegar. Bake for 30 minutes until soft, remove from the heat and cool slightly.
2. Make your base. In a large bowl, whip, the plant cream until stiff peaks form.
3. Once the roasted fruit has cooled, assemble your ice cream.
4. Fold together the whipped plant cream, coconut, sweetened condensed milk, fruit, and the juices, and fresh basil. Place in the freezer sealed tightly until firm. Stir halfway through freezing. This ice cream is usually ready after 5 to 6 hours freezing or overnight.

   ***For 12 people, Wendy doubled this recipe. 

Find more recipes from Wendy on Instagram, @therealwendypaul, or at wendypaulcreations.com. 

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