Mediterranean Chicken Tacos
Mediterranean Chicken Tacos tuck oregano chicken, tzatziki, cucumber, tomatoes, feta, and dill into warm charred tortillas. They are fresh enough for a light dinner and structured enough for a colorful taco-night platter.
Equipment
- Large skillet
- Cutting Board
- Chef's Knife
- Mixing bowl
- Tongs
Ingredients
- 1.5 lbs boneless skinless chicken breast cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp dried oregano
- 8-10 small flour tortillas charred
- 1 cup English cucumber neatly diced
- 1 cup cherry tomatoes halved
- 1/2 small red onion thinly slivered
- 1 cup tzatziki sauce thick consistency
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh dill sprigs
Instructions
- Dice the cucumber, halve the tomatoes, thinly slice the red onion, crumble the feta, and set the dill aside for topping.
- Toss the chicken with olive oil, sea salt, and dried oregano until the pieces are evenly coated.
- Heat a large skillet over medium-high heat and sear the chicken for 7 to 9 minutes, turning until golden and cooked to 165°F / 74°C.
- Transfer the chicken to a plate and let it rest for a few minutes while the tortillas warm.
- Char the flour tortillas briefly in a dry skillet or over a gas flame until warm, pliable, and lightly blistered.
- Spread tzatziki on each tortilla, then layer with warm chicken, cucumber, tomatoes, red onion, feta, and dill.
Notes
Storage: Store cooked chicken separately from tortillas, sauce, and toppings for up to 4 days in the refrigerator.
Reheating: Reheat chicken in a skillet or microwave until it reaches 165°F / 74°C, then assemble with cold toppings.
Best Tips: Pat the chicken dry before seasoning and use a wide skillet so the pieces brown instead of steaming.
Variations: Use boneless chicken thighs, whole wheat tortillas, Roma tomatoes, or goat cheese crumbles for practical swaps.
Make Ahead: Cook the chicken and chop the vegetables ahead, but wait to char tortillas and add tzatziki until serving.