Quick Mediterranean Chicken Tacos (Print version)
Grilled spiced chicken topped with fresh vegetables, olives, feta, and creamy yogurt sauce in warm tortillas.
# What you need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp 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 tbsp olive oil
20 - 1 tbsp lemon juice
21 - 1 small garlic clove, minced
22 - 1 tbsp fresh dill or 1 tsp dried dill
23 - Salt and pepper to taste
# Directions:
01 - Combine olive oil, oregano, cumin, garlic powder, smoked paprika, salt, pepper, and lemon juice in a bowl. Add chicken breasts and turn to coat evenly with the marinade.
02 - Grill or pan-sear chicken over medium-high heat for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly across the grain.
03 - While chicken cooks, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, dill, salt, and pepper in a small bowl until smooth and well combined.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave between damp paper towels for 20-30 seconds until pliable.
05 - Layer sliced chicken, shredded lettuce, tomatoes, cucumber, red onion, olives, and crumbled feta onto warmed tortillas. Drizzle generously with yogurt sauce and garnish with fresh parsley.
06 - Serve tacos immediately while chicken is still warm and tortillas are pliable. Extra yogurt sauce can be offered on the side.
# Expert advice:
01 -
- The yogurt sauce ties everything together with a creamy tang that cuts through the spices
- You can prep all the toppings while the chicken cooks, making it perfect for busy weeknights
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- The yogurt sauce tastes better if you make it 15 minutes ahead so the garlic has time to mellow
03 -
- Slice the chicken against the grain for the most tender bite
- Pat the chicken dry before marinating so the spices adhere better