Description
I’ve been hooked on Mediterranean Chicken Tacos ever since I decided to mash up Greek flavors with taco night. These babies are a flavor party—juicy chicken, creamy tzatziki, and zesty feta all wrapped in a soft tortilla. My family goes nuts for them, especially after I finally nailed the tzatziki (my first try was a runny mess!). They’re quick, fresh, and perfect for a weeknight dinner or a fun party spread.
Ingredients
Here’s what I use to make Mediterranean Chicken Tacos pop. Fresh ingredients are key, and I always squeeze that cucumber dry for the tzatziki. Everything’s easy to find, and you can tweak as needed.
Chicken Marinade
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1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced
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1/4 cup (60ml) olive oil, extra virgin
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2 tablespoons (30ml) lemon juice, freshly squeezed
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Tzatziki Sauce
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1 cup (240g) Greek yogurt, full-fat
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1/2 cucumber, grated and drained
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1 clove garlic, minced
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1 tablespoon (15ml) lemon juice
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1 tablespoon fresh dill, chopped (or parsley)
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1/4 teaspoon salt
Taco Assembly
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8 small soft flour tortillas (or corn for gluten-free)
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1 cup (150g) cherry tomatoes, halved
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1/2 red onion, thinly sliced
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1/2 cup (75g) crumbled feta cheese
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2 cups (60g) fresh spinach or arugula
Instructions
Making Mediterranean Chicken Tacos is a cinch with my tried-and-true steps. I’ve learned a few shortcuts (and mistakes to avoid!) over the years.
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Marinate the Chicken: Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Toss in chicken, coat well, and let it sit for 20 minutes (or overnight for max flavor). I skipped this step once, and the tacos were meh—don’t do it!
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Make the Tzatziki: Grate cucumber, squeeze out water, and mix with yogurt, garlic, lemon juice, dill, and salt. Chill it. I use a dish towel to wring out the cucumber—saves the sauce from being soupy.
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Cook the Chicken: Heat a skillet over medium-high with a splash of oil. Cook chicken 3-4 minutes per side until golden and done. Slice into strips. I always test a piece to avoid dry chicken.
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Prep Toppings: Halve tomatoes, slice onion, crumble feta, and wash greens. I set these out in bowls for a DIY taco bar—makes it fun!
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Warm Tortillas: Heat tortillas in a skillet or microwave for 10 seconds. I wrap mine in a damp towel in the microwave to keep ‘em soft.
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Assemble Tacos: Spread tzatziki on each tortilla, add chicken, then pile on tomatoes, onion, feta, and greens. Drizzle extra tzatziki for kicks. My kids go heavy on the feta!
Notes
Squeeze that cucumber like you mean it to avoid watery tzatziki—I learned the hard way after a soggy batch! Corn tortillas work great for gluten-free diets. Store leftovers separately to keep things fresh. For a smoky twist, grill the chicken (my summer fave!). And don’t skip warming the tortillas—cold ones crack and ruin the vibe (yep, I’ve been there).
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Equipment:
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Medium and large mixing bowls
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Skillet or frying pan
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Whisk
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Measuring cups and spoons
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Grater (for cucumber)
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Tongs (for chicken)
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- Prep Time: 20 minutes (a bit more if I’m slow with chopping)
- Cook Time: 15 minutes
- Category: Main Dish, Tacos
- Method: Pan-Searing, Assembling
- Cuisine: Mediterranean, Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Mediterranean Chicken Tacos, Greek tacos, easy dinner, tzatziki recipe