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Mediterranean Chicken Tacos

Delicious Grilled Mediterranean Chicken Tacos recipe with step-by-step instructions.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 1900 kcal

Ingredients
  

For the marinade:

  • 1 lb chicken breast (cut into 1-inch chunks)
  • 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
  • 2.5 tbsp lemon juice
  • 2 garlic cloves (freshly minced for best flavor)
  • 2 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

For the salsa:

  • 1.25 cups cucumbers (diced into 1/2-inch pieces)
  • 1 cup tomatoes (seeded and diced into 1/2-inch pieces)
  • 1 cup bell pepper
  • 1/4 cup red onion (finely chopped, about 1/4-inch pieces)
  • 2 tbsp parsley
  • 3/4 cup feta (I use Athenos Crumbled Feta)
  • 1 tbsp lemon juice
  • salt
  • pepper

For the assembly:

  • 8 pitas
  • 1/2 cup tzatziki (gives a nice creamy and rich texture)

Instructions
 

  • In a bowl whisk the olive oil with 2½ tablespoons of lemon juice, the garlic, oregano, paprika, salt, pepper and chilli. Reserve 1 tablespoon of the dressing then pour the rest into a medium bowl with the chicken. Toss to coat evenly and continue turning until all the chunks of meat are covered. Leave to marinate for a further 15 minutes or for as long as 45 - the longer the better.
  • While the chicken marinates, make the salsa. Combine the cucumbers, tomatoes, bell pepper, onion and parsley into one big bowl. Top the dish with your favourite goat's cheese and gently toss together. Whisk with 1 tablespoon of lemon juice and seasoning.
  • Put a frying pan on a medium flame and fry the chicken until golden (but still raw on both sides). Carefully tip the other side and cook for 3-4 minutes until nicely coloured.
  • While the chicken fries, you can begin heating your pitas. You can heat them in one of three ways: either by directly heating over the flame, by putting them on a dry skillet (approx. 30 sec for each side); or by wrapping them in foil and placing them into the 350-degrees oven for up to 5 minutes until soft. This way the pitta bread should not start separating as you poke the fork into it (you will understand). When the chicken has thoroughly cooked, place warmed pita on each serving platter. Fill each pita with large handfuls of seared chicken pieces, top with Mediterranean salsa, before drizzling tzatziki for a cooling effect for those hot chilli moments!