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Close up handheld photo of Mediterranean Chicken Tacos showing the seared chicken texture and creamy tzatziki dollops. (Mediterranean Chicken Tacos)

Mediterranean Chicken Tacos with Zesty Tzatziki and Charred Tortillas

These Mediterranean Chicken Tacos feature golden-brown seared chicken, creamy homemade tzatziki, and fresh veggies on charred flour tortillas. A fast, fresh, and healthy dinner that brings vibrant Greek flavors to your classic taco night.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mediterranean, Mexican-fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Taco Components
  • 1.5 lbs chicken breast cut into cubes (680g)
  • 1 tbsp dried oregano (3g)
  • 3 tbsp lemon juice (45ml)
  • 3 tbsp extra virgin olive oil (45ml), divided
  • 1 cup Greek yogurt full-fat (245g)
  • 0.5 large English cucumber grated and squeezed (approx. 150g)
  • 1 clove garlic minced
  • 8-10 small flour tortillas 6-inch size
  • 0.5 large English cucumber diced (150g)
  • 2 medium Roma tomatoes diced (120g)
  • 0.5 small red onion thinly sliced (50g)
  • 0.5 cup feta cheese crumbled (75g)
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Cast Iron Skillet Essential for a high-quality sear.
  • 1 Box Grater Used for the English cucumber.
  • 1 Kitchen Towel To squeeze moisture from the cucumber.

Method
 

Preparation
  1. Toss chicken cubes with 2 tbsp olive oil, lemon juice, oregano, salt, and pepper. Marinate for 20 minutes.
  2. Grate half the cucumber and squeeze out liquid. Mix with yogurt, garlic, and salt until thick.
Cooking & Assembly
  1. Heat skillet with remaining oil. Sear chicken in a single layer until deep golden-brown (about 7-8 minutes total).
  2. Place tortillas over an open gas flame or in a hot pan for 10-15 seconds per side until lightly charred.
  3. Fill tortillas with chicken. Top with a dollop of tzatziki, diced tomatoes, diced cucumber, red onions, feta, and parsley.

Notes

For extra flavor, add lemon zest to the marinade.
Always squeeze the cucumber dry to prevent a watery sauce.