Quick Mediterranean Chicken Tacos (Printable)

Grilled spiced chicken with fresh vegetables and creamy yogurt sauce in warm tortillas

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon 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 tablespoon olive oil
20 - 1 tablespoon lemon juice
21 - 1 small garlic clove, minced
22 - 1 tablespoon fresh dill or 1 teaspoon dried dill
23 - Salt and pepper to taste

# Directions:

01 - In a bowl, whisk together olive oil, oregano, cumin, garlic powder, smoked paprika, salt, pepper, and lemon juice. Add chicken breasts and turn to coat evenly. Let sit at room temperature while you prep the other ingredients.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
03 - While chicken cooks, combine Greek yogurt, olive oil, lemon juice, minced garlic, dill, salt, and pepper in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.
04 - Heat a dry skillet over medium heat. Warm tortillas one at a time for 30 seconds per side until pliable and slightly charred. Alternatively, wrap in damp paper towels and microwave for 30 seconds. Keep warm in a clean kitchen towel.
05 - Layer ingredients onto each warmed tortilla: start with shredded lettuce, followed by sliced chicken, tomatoes, cucumber, red onion, olives, and crumbled feta. Drizzle generously with yogurt sauce and finish with fresh parsley.
06 - Arrange tacos on a platter and serve while chicken is still warm. Pass extra yogurt sauce on the side. For best results, assemble tacos just before eating to prevent tortillas from becoming soggy.

# Expert Advice:

01 -
  • The creamy yogurt sauce ties everything together with a bright tang that cuts through the rich spices
  • You get that perfect crunch to soft ratio in every single bite
  • Everything comes together in thirty minutes even on busy weeknights
02 -
  • Cutting your chicken against the grain is absolutely crucial for tender bites that do not feel chewy
  • The yogurt sauce needs at least ten minutes in the fridge to let all those flavors become best friends
03 -
  • Let your chicken come to room temperature before cooking for more even results
  • Add a pinch of red pepper flakes to the yogurt sauce if you love some heat

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