Mediterranean Spaghetti Tacos
If you’re torn between pasta night and taco Tuesday, why not have both? These Mediterranean Spaghetti Tacos blend the bold, fresh flavors of the Mediterranean with the comfort of spaghetti and the fun of tacos. Think al dente pasta tossed in olive oil, garlic, and sun-dried tomatoes, nestled into crisp taco shells, then topped with feta, olives, and fresh herbs. It’s fusion cuisine done right—light, zesty, and totally crave-worthy.
Total Time:
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 (makes about 8 tacos)
Ingredients
For the Spaghetti:
6 oz (170 g) spaghetti
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
1/2 cup cherry tomatoes, halved
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 tbsp fresh lemon juice
For the Tacos:
8 hard taco shells (or soft pita-style taco wraps)
1/3 cup crumbled feta cheese
1/4 cup kalamata olives, sliced
1/4 cup diced cucumber
2 tbsp red onion, finely chopped
2 tbsp chopped fresh parsley or basil
Optional: dollop of tzatziki or Greek yogurt
Instructions
Cook the Spaghetti:
Boil water with a pinch of salt. Cook the spaghetti according to package directions until al dente. Drain and set aside.
Sauté the Aromatics:
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until tomatoes soften.
Toss the Pasta:
Add cooked spaghetti to the skillet. Sprinkle in red pepper flakes (if using), salt, pepper, and lemon juice. Toss everything together to coat the noodles evenly. Cook for another 1–2 minutes. Remove from heat.
Prepare the Tacos:
Warm the taco shells slightly (about 1 minute in the oven at 350°F or 180°C if needed). Fill each shell with a portion of the Mediterranean spaghetti.
Add Toppings:
Sprinkle with feta, olives, cucumber, red onion, and herbs. Add a small spoonful of tzatziki or Greek yogurt on top for extra creaminess if desired.
Serve & Enjoy:
Serve immediately while the shells are crisp and the spaghetti is warm. A squeeze of lemon on top makes it extra fresh!
Tips for Great Mediterranean Spaghetti Tacos
Choose the Right Pasta
Use thin spaghetti or angel hair so it fits easily inside the taco shell.
Toss it in a light olive oil-based sauce or pesto rather than heavy tomato sauce to keep things fresh and non-soggy.
Crispy Taco Shells
Use hard taco shells or grilled pita folded like tacos.
Warm shells before assembling to prevent cracking and enhance flavor.
Keep it Light
Mediterranean flavors are typically light and fresh — avoid heavy cheese or cream-based sauces.
Balance Textures
Add crunchy elements like chopped cucumbers, red onions, or toasted pine nuts.
Use crumbled feta or goat cheese instead of melty cheese for tang and texture.
Layer Properly
Put a base layer of greens (like arugula or spinach) before the pasta to keep the shell from getting soggy.
Flavor Variations to Try
Classic Greek-Inspired
Spaghetti tossed with olive oil, lemon juice, oregano
Add cherry tomatoes, kalamata olives, feta, cucumbers
Top with tzatziki drizzle
Seafood Medley
Toss pasta with garlic, olive oil, and lemon zest
Add sautéed shrimp or calamari, capers, chopped parsley
Top with a squeeze of fresh lemon
Spicy Harissa Chickpea
Use spaghetti in harissa and tomato sauce
Add roasted chickpeas, mint, red onion
Top with labneh or garlic yogurt
Roasted Veggie & Pesto
Spaghetti in basil or sun-dried tomato pesto
Add grilled zucchini, eggplant, bell peppers
Top with crumbled feta and arugula
Meat Lover’s Kofta Taco
Pasta with olive oil and sumac
Add crumbled lamb kofta or gyro meat
Top with tomatoes, parsley, and tahini sauce
Optional Add-ons
Pickled red onions or banana peppers
Hummus or baba ghanoush base
Za’atar seasoning sprinkled on top
Fresh herbs: mint, dill, parsley, basil
Q&A: Mediterranean Spaghetti Tacos
Q: Can I make these tacos vegetarian or vegan?
A: Yes! Use plant-based pasta, load up on grilled veggies, and swap feta for vegan cheese or a dollop of hummus. Try tahini or vegan tzatziki for creaminess.
Q: What kind of pasta works best?
A: Thin spaghetti, angel hair, or even orzo if you’re concerned about mess. Avoid long cooking pastas—al dente works best to avoid sogginess.
Q: Are these good for meal prep?
A: Yes, but assemble tacos just before serving. Store cooked pasta and toppings separately to keep the shells crisp.
Q: Can I use soft taco shells?
A: Absolutely. Try warmed mini pitas, naan, or flatbread for a softer, more Mediterranean-style wrap.
Q: What protein options go well with this dish?
A: Great Mediterranean options include grilled chicken, lamb, chickpeas, falafel, shrimp, or tofu marinated in lemon and herbs.
Estimated Nutrition (per taco)
(Assuming 1 hard taco shell, 1/4 cup cooked spaghetti, 2 tbsp vegetables, 1 tbsp feta, 1 tsp olive oil-based dressing)
| Nutrient | Amount |
|---|---|
| Calories | ~180–220 kcal |
| Protein | 5–8g |
| Carbs | 20–25g |
| Fat | 8–12g |
| Fiber | 2–4g |
| Sodium | 200–400 mg |
Tip: Use whole-wheat pasta or chickpea pasta for extra fiber and protein.
Lower the sodium by rinsing canned ingredients like olives or chickpeas.
Conclusion
Mediterranean Spaghetti Tacos are a fun, flavorful twist on taco night — perfect for adventurous eaters and fusion food fans. They’re light, customizable, and packed with fresh ingredients that make Mediterranean cuisine so healthy and delicious.
With endless variations — from roasted veggies and hummus to lamb and tzatziki — these tacos can fit any dietary need or craving. Serve them at a party, for meal prep, or as a creative weeknight dinner.