Have you gotten on the food truck bandwagon?!
I wish I lived closer to the city for one reason-To take advantage of the food truck craze! I love all the creative combinations you see-Mexican and Korean fusion; Chinese tamales, etc. You dream of it and they have created it.
I first discovered food trucks two years ago when my sister and I were in Austin, TX.
Here she is diving into our order of fried avocado. Brilliant, ay?!
I live in a small town which of course has its advantages as well. I drive past llamas to get to my house for goodness sake– and I call that a perk!
Anyway, I have been making up all sorts of tacos in the spirit of the food trucks and these Turkish Tacos are one of many random combinations I have created.
I hope you enjoy them and stay warm this chilly fall day!
Here’s What You Need: Serves ~ 3 but easy to double!
3-4 Sweet Italian Sausages Links; casings removed (Chicken preferred to cut down on fat! Smart Chicken makes a great one)
Penzey’s Turkish Seasoning*
1 cup of chopped kale (I think lacinto or black kale work best)
Handful of pitted kalamata olives
~1 TBS of kalamata juice
1 medium/small tomato, diced
Crumbled feta cheese
Extra virgin olive oil
Hummus or Greek plain yogurt (optional)
Here’s What You Do:
Heat about 1 capful of evoo over medium high heat. Add in Turkish seasoning (about a palmfull) and the sausage. Use the back of a wooden spoon to break up the sausage and stir it around, cooking until the sausage is browning and cooked through. Set the sausage aside and add the kale along with the tomatoes and the olives and their juices to the pan. Add another dash of Turkish seasoning and salt and pepper if you choose. Cook for about 2 minutes or until the kale stars to wilt slightly. Assemble each taco with a dollop of hummus or yogurt, the sausage, kale mixture and then a good dash of feta cheese. Enjoy!
I usually deconstruct my meals and use the little plastic plates with compartments. For this one I gave the boys some meat and pita with hummus and some fruit. Baby steps 😉
*The Kangaroo pita pockets that are already cut in half work great for this. Bake them at 400 for about 7 minutes. They are especially good if you spray them with non-sick and add seasoned salt to the outside.
*I highly recommend you get this seasoning-It’s great in hummus and pretty much in anything! If you don’t have it on hand and still want to make these, go ahead and create your own mix using these spices and at least it will be close! (salt, garlic, cumin, Tellicherry black pepper, oregano, sweet paprika)