Description
Cozy and quick tacos filled with marinated chicken, fresh veggies, and a bright yogurt sauce, perfect for weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 8 small flour or corn tortillas
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Optional streusel-style topping: 2 tbsp melted butter, 3 tbsp panko crumbs, 1 tsp za’atar (for a crunchy finish)
Instructions
- Marinate the chicken: In a bowl, mix olive oil, oregano, cumin, smoked paprika, minced garlic, lemon juice, lemon zest, salt and pepper. Toss the thinly sliced chicken in the marinade and let sit while you prep veggies (5–10 minutes).
- Prepare the yogurt sauce: Stir the plain yogurt with chopped parsley, a pinch of salt, and a teaspoon of lemon zest. Keep chilled.
- Cook the chicken: Heat a skillet over medium-high heat. Sear the chicken in batches until golden and cooked through, about 3–4 minutes per side. Remove and slice into bite-sized pieces.
- Build the tacos: Warm tortillas in a dry skillet or oven. Layer with a spoonful of yogurt sauce, a few pieces of chicken, cucumber, and tomatoes. Finish with fresh mint and a sprinkle of panko za’atar streusel if using.
- Serve immediately: These tacos are best warm.
Notes
Slice chicken thinly against the grain for tenderness. Use warm tortillas for easier folding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking, Assembly
- Cuisine: Mediterranean