Still in my smash taco era! This time I made them Souvlaki style! They're so quick and easy to make. Save time by buying tzatziki instead of making it (if you can tolerate all the garlic!). If not, use this simple recipe for LoFo Tzatziki. The grated cucumber adds a refreshing crunch, while the yogurt and garlic oil create a creamy, tangy base. Fresh dill and a hint of salt tie it all together for...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Salt the grated cucumber and squeeze out the excess liquid.
Add the cucumber to a bowl with yogurt, white vinegar, garlic oil, fresh dill, and salt.
Mix well until combined.
Save time by buying pre-made tzatziki if you can tolerate garlic.
For a low-FODMAP option, use garlic oil instead of fresh garlic.
Can I use a different type of yogurt?
Yes, you can use any yogurt of your choice, including dairy-free options.
How do I know when the cucumber is properly salted?
The cucumber should release a good amount of liquid when squeezed, leaving it slightly dry but still crisp.
Can I make the tzatziki ahead of time?
Yes, you can make it a few hours ahead and store it in the fridge. The flavors will meld together nicely.
What can I use instead of fresh dill?
You can substitute fresh dill with dried dill, but use half the amount as dried herbs are more concentrated.
Is this recipe gluten-free?
The tzatziki itself is gluten-free. Ensure your tacos and other toppings are also gluten-free if needed.
