These Flavors Will Take You To The Mediterranean Sea

Check out what my friends over at have to say about this recipe:

“Love these flavors! These tacos would be a great way to switch up taco night!” – Jessica

Jessica loves these Tacos and I definitely feel the same way as well. I love the idea of having these for Taco night. I’d also love to cook these together with my friends! My kids love this dish as well. That is why I am also planning to make these for their next birthday dinner. I think it would be a blast and I am sure my whole family would love it.



Roasted Vegetables

2 cups Green Giant zucchini, cubed

1 Green Giant bell pepper, chopped into cubes

½ cup Green Giant red onion, cut into chunks

½ tablespoon Bertolli extra-virgin olive oil

½ tablespoon sherry

Kosher salt and Black pepper

1 cup cherry tomatoes, halved


8 6-inch Old El Paso flour tortillas

2 cups pulled pork OR shredded chicken

½ cup Kraft feta cheese, crumbled

1 lemon, cut into wedges

2 tablespoons fresh oregano leaves

yogurt or tzatziki




Roasted Vegetables

Pre-heat oven to 400°F. Toss the zucchini, bell pepper and red onions in the

sherry and olive oil. Place in a baking dish. Sprinkle with salt and pepper.

Roast for 15 minutes. Add the tomatoes to the dish and return to the oven for 5 more minutes.

To assemble a taco

Place ¼ cup of pulled beef on a 6-inch tortilla.

Top with roasted veggies.

Sprinkle with feta, squeeze lemon over, and top with yogurt/tzatziki if desired.






Quick Tip: Use fresh tomatoes for perfect flavor!

Thanks again to Denise for this amazing recipe.

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