Mediterranean Chicken Tacos (Printer-friendly)
Grilled spiced chicken topped with fresh vegetables, feta, and creamy yogurt sauce in warm tortillas.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lemon
→ Tacos & Toppings
10 - 8 small flour or corn tortillas
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup Kalamata olives, pitted and sliced
15 - 1/2 cup crumbled feta cheese
16 - 1 cup shredded Romaine lettuce
17 - Fresh parsley, chopped for garnish
→ Yogurt Sauce
18 - 1/2 cup Greek yogurt
19 - 1 tablespoon olive oil
20 - 1 tablespoon lemon juice
21 - 1 small garlic clove, minced
22 - 1 tablespoon fresh dill or 1 teaspoon dried dill
23 - Salt and pepper to taste
# How to Make It:
01 - In a bowl, combine 2 tablespoons olive oil, dried oregano, ground cumin, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Add chicken breasts and coat evenly with the marinade.
02 - Grill or pan-sear marinated chicken over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F and chicken is cooked through. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - While chicken cooks, mix Greek yogurt, olive oil, lemon juice, minced garlic, fresh or dried dill, salt, and pepper in a small bowl until smooth and well combined. Refrigerate until serving.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in damp paper towels for 20-30 seconds until warm and pliable.
05 - Layer sliced chicken, shredded lettuce, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta onto warm tortillas. Drizzle generously with yogurt sauce and garnish with chopped fresh parsley.
06 - Serve tacos immediately while tortillas are warm and chicken is still slightly heated. Pass extra yogurt sauce on the side if desired.
# Expert Tips:
01 -
- The bright yogurt sauce cuts through the rich spices like a cool breeze on a hot day
- Everything comes together in under 30 minutes, which means less stress and more time with your people
- You can prep all the toppings ahead and just grill the chicken when everyone arrives
02 -
- Dont skip the resting time for the chicken after grilling, or you'll end up with dry meat and a wet cutting board
- The yogurt sauce needs at least 10 minutes to let the raw garlic flavor mellow into something more aromatic
- Warm tortillas are non-negotiable, cold tortillas crack and fall apart the second you try to fold them
03 -
- Pound your chicken to even thickness so every piece finishes cooking at the same time
- Sprinkle a little extra salt over the sliced chicken right before serving to wake up all the spices