Recipe

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These Greek steak tacos have all the Mediterranean flavors you love in a handheld meal!

Combine tender steak with the most delicious Greek-inspired toppings, and you’ll want to make this taco recipe again and again!

greek tacos with cucumber tacos on a plate

Greek Inspired Steak Tacos

All the classic flavors of Mediterranean food inside a taco? Yes, please! These steak tacos are a tasty way to enjoy two of your favorite foods!

While I love authentic Mexican tacos topped with pico de Gallo, these take a spin by being topped with a fresh cucumber salsa that’s out of this world. In fact, they’re so good, I included them in the Taco Tuesday Cookbook on page 99 to be enjoyed year-round!

Ingredients

I recommend flank or skirt steak for any steak taco since they are tender and require no marinating. The Greek flavors in this recipe come from the fresh cucumber salsa and the delicious homemade dressing, which is similar to tzatziki but easier and tastes even better!

Recipe Variations

Tacos are a terrific meal you can customize with what you have around! To make these tacos even more Greek-style, you can swap regular tortillas for pita. Or, if you don’t have steak in the fridge, grab some chicken and make this flavorful Greek Chicken Marinade.

greek tacos with cucumber tacos on a plate with more tacos in the background

How to Make Greek Tacos

Prep the sauce and salsa ahead to save time, and then just cook the steak in the skillet. That's all you have to do to enjoy a Greek-inspired taco night! The step-by-step:

Make El Griego Sauce
Mix the grated cucumber, garlic, yogurt, lemon juice, salt, and dill. Refrigerate for at least 1 hour before serving. Leftovers last up to 5 days in an airtight container in the fridge.
Prep Cucumber Salsa
Combine cucumber, Kalamata olives, grape tomatoes, lime juice, jalapeño, garlic, and cilantro.
Cook the steak
You can cook it in a grill or a large skillet. Cooking time typically ranges from 10 to 12 minutes but may vary depending on the steak’s thickness.
Assemble
Let the steak rest for 15 minutes before assembling these delicious Greek tacos. In the meantime, enjoy a spicy cucumber margarita or a tequila soda!

What to Serve with Greek Tacos

Let's keep this taco night yummy and Greek-inspired by adding toppings like sour cream, olives, and feta cheese and pairing these steak tacos with tasty Mediterranean sides like these air fryer falafel, these Greek nachos, a Watermelon Mint Salad, or my delicious homemade hummus.

More Fusion Taco Recipes

Asian, Latin, Thai, Greek- I love all types of food and tacos are a great way to take the classic flavors of those recipes and fuse them into a hand-held meal we all love. Some fusion tacos you can find on this site are Asian Thai Rib, Orange Ginger Mushroom tacos, and Jamaican Jerk Chicken tacos, to share a few.

Looking for more amazing Taco Tuesday recipes? Find 51 additional recipes in my Taco Tuesday Cookbook for you and your family to enjoy.

Greek Steak Tacos with Cucumber Salsa

Servings: 6

Prep Time: 10

Resting Time: 15

Cook Time: 10

Total Time: 35

These Greek steak tacos have all the Mediterranean flavors you love in a handheld meal!

5 from 17 votes

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Watch how it’s made:

Ingredients

For El Griego Sauce:

1 medium cucumber, peeled
1 garlic clove, peeled
1 cup plain yogurt
2 teaspoons fresh lemon juice
½ teaspoon salt
¼ teaspoon dried dill

For the Cucumber Salsa:

1 small cucumber, finely diced
4 ounces Kalamata olives, pitted and chopped
1 cup grape tomatoes, halved
1 lime, juiced
½ jalapeño, seeded if desired and minced
1 clove garlic, minced
½ cup fresh cilantro, chopped
Pinch salt and freshly ground black pepper

For the steak:

2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
1 ½ pound flank or skirt steak
1 tablespoon extra-virgin olive oil

For serving:

12 corn tortillas, store-bought or homemade, warmed
El Griego sauce

Instructions

Make El Griego Sauce:

Grate the cucumber and garlic clove into a bowl. Add the yogurt, lemon juice, salt, and dill. Mix well. Cover and refrigerate for at least 1 hour before serving. Store leftovers in an airtight container in the fridge for up to 5 days.

Make the Cucumber Salsa:

In a medium bowl, combine cucumber, Kalamata olives, grape tomatoes, lime juice, jalapeño, garlic, and cilantro. Season with a pinch of salt and pepper. Set aside.

Cook the steak:

In a small bowl, mix the cumin, paprika, and ½ teaspoon salt. Season the steak with the mixture on both sides, then brush olive oil over the steak.
Preheat a grill or heat a large skillet over medium-high heat. Cook the steak for 5 to 7 minutes on the first side, flip, and cook for an additional 5 minutes, or until it reaches your desired doneness.
Transfer the steak to a plate, cover, and let it rest for 15 minutes. Slice the steak thinly against the grain.