Mediterranean Chicken Tacos
Bright, tangy, and briny, these Mediterranean chicken tacos are made with marinated chicken, creamy yogurt sauce, and fresh vegetables for a delightful twist on traditional tacos.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts Substitute with turkey breast or shrimp if desired.
- 2 tablespoons olive oil Essential for marinating.
- 2 cloves minced garlic Provides aromatic depth.
- 1 teaspoon dried oregano Classic Mediterranean herb.
- 1 teaspoon ground cumin Adds warmth.
- salt and pepper, to taste Enhances flavors.
For the Sauce and Toppings
- 1/2 cup plain Greek yogurt Creamy base for your sauce.
- 1 whole lemon, juiced Juiced for freshness.
- 1/2 cup diced tomatoes Adds fresh color.
- 1/2 cup diced cucumber Contributes a crispy texture.
- 1/4 cup red onion, finely chopped Introduces a mild bite.
- 1/4 cup kalamata olives, pitted and sliced Briny depth characteristic of Mediterranean cuisine.
- 1/4 cup crumbled feta cheese Tangy contrast.
- to taste fresh parsley, chopped For garnish.
For Serving
- 8 small corn tortillas or soft taco shells Warm before assembly.
Instructions
Marinate the Chicken
- Place chicken breasts in a shallow dish. Add olive oil, minced garlic, oregano, cumin, and salt and pepper. Turn to coat evenly and let sit for at least 15 minutes.
Mix the Yogurt Sauce
- In a small bowl, combine Greek yogurt with lemon juice. Season with salt and pepper, taste, and adjust lemon for brightness.
Cook the Chicken
- Heat a skillet over medium-high heat and add olive oil if needed. Cook marinated chicken breasts about 5–7 minutes per side until golden and cooked through to an internal temperature of 165°F (74°C).
Prepare Toppings
- While chicken rests, dice tomatoes, cucumber, and finely chop red onion. Slice kalamata olives and crumble feta cheese.
Assemble and Serve
- Warm tortillas. Slice chicken thinly and layer on warmed tortillas. Drizzle with yogurt sauce, then add diced tomato, cucumber, red onion, olives, and crumbled feta. Finish with chopped parsley.
Notes
Warm tortillas in a dry skillet for best texture. Avoid over-marination to prevent mushiness.