GREEK CHICKEN TACOS
These Greek chicken tacos are a delicious fusion of Mexican and Greek cuisines. A nice change for your Taco Tuesday, and super easy too!
Greek salad, combined with juicy, flavoursome chicken and soft tortillas – what’s not to love?! For a low carb option, you could easily skip the tortillas and make this into a big salad instead.
GREEK CHICKEN TACOS
These Greek chicken tacos are a delicious fusion of Mexican and Greek cuisines. A nice change for your Taco Tuesday, and super easy too!
Ingredients
CHICKEN
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
HERBY YOGHURT
- 1/4 cup mint leaves
- 3/4 cup unsweetened Greek yoghurt (180ml)
- Zest of 1/2 lemon
- 1 Tbsp lemon juice
- 1/4 tsp garlic powder
TO SERVE
- 2 tomatoes
- 1 Lebanese cucumber
- 1 shallot
- 100 g feta cheese (3.5oz)
- 1/3 cup pitted cocktail olives (70g) (optional)
- 10-12 mini tortillas/tacos
Instructions
COOK CHICKEN
Dice chicken into 2-3cm / 1in pieces. Season well with salt and pepper. Whisk oil, vinegar, oregano and garlic powder together in a large shallow dish. Add chicken and toss to coat.
Heat a large frying pan on medium-high. Stir fry chicken until browned all over and fully cooked through (6-8 minutes). Remove from heat.
MAKE HERBY YOGHURT
While chicken cooks, finely chop mint. Whisk together all ingredients for herby yoghurt and season to taste with salt and pepper.
PREPARE SERVING INGREDIENTS
Dice tomatoes and cucumber. Finely dice shallot and dice or crumble feta. Halve olives, if using.
SERVE
Warm tortillas for 30 seconds in the microwave. Spread with yoghurt sauce and top with chicken, tomatoes, cucumber, shallot, feta and olives. Add another dollop of sauce, if you like. Roll tacos up and eat with your hands.
Recipe Notes
WINE MATCH: Try an un-oaked Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free tortillas.
INGREDIENT SWAPS / NOTES: Chicken tenderloins can be used instead of thighs. If you don’t like olives, leave them out.
STORING AND REHEATING: Refrigerate chicken, yoghurt, salad and tortillas separately. Reheat chicken and tortillas in the microwave and assemble tacos just before serving.
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