Enjoy a Greek spin on this family favorite with my Greek chicken tacos recipe. It includes tender garlic lemon chicken strips in flour tortillas, with feta cheese, diced tomato, and fresh parsley on top.
Firstly, I have to apologize to my Mama. Ever since I made these Greek chicken tacos a few weeks ago, I’ve been telling her how good they are. But several phone calls later, she’s still waiting for me to post the recipe here so she can make them, too. Sorry, Mama.
But let me tell ya, these Greek chicken tacos are worth the wait. In fact, I have some chicken marinating right now so I can make them for supper tonight! It all started with a little bit of this and a little bit of that and before long, I’d found the perfect combination of ingredients to make Greek chicken tacos.
I personally love the summer fresh taste of these delicious chicken street tacos. With a wonderful lemon garlic marinade (that only has hints of garlic) and toppings of fresh tomatoes, parsley, and feta cheese, these are sure to fill your tummy with happy flavors but not weigh you down in the summer heat.
Plus, they’re super easy to make so you don’t have to spend your summer evening standing beside a hot stove. Just get your marinade ready, let the chicken marinate, then cook it on the stovetop and add the fresh toppings. They’re ready to eat in 30 minutes.
As an added bonus, the chicken reheats well so I often double this Greek taco recipe and have them for lunch for a few days after. Now I gotta quit gabbing and get this post up because Mama is waiting…
Greek chicken marinade
- Olive oil
- Chicken tenderloins or boneless skinless chicken breast cut into 4 strips each.
- Minced garlic
- 6-inch flour tortillas
- Feta cheese
- Fresh parsley
How to Make Greek Chicken Tacos
Then zest a lemon.
You can use a zester or just do like me and use this little handy Microplane fine grate. To use a Microplane (or even a grater), just scrape your lemon gently across it on all sides, careful to only apply very light pressure so you don’t go down into the white part of the rind. I’m told that part is bitter. I’ve never tried it myself but have no issue taking folk’s word for it.
Now that we have that lemon zest, cut it in half and squeeze the juice into the bowl with the zest.
Fish out any seeds that jump in the bowl :).
Add the lemon juice and zest to the oil.
Then add in a teaspoon of minced garlic.
And 1/4 teaspoon of salt.
Place that in a bag with the chicken tenderloins and seal. Mix up a bit to coat and place it in the fridge for at least 30 minutes or overnight if you like.
Just before cooking the chicken, chop up the fresh parsley.
Put those into a bowl together and…
I live such an exciting life…
Put about a tablespoon of olive oil in a large skillet over medium-high heat.
Cook, turning at least once, until brown on both sides.
This will take anywhere from 10-15 minutes.
Remove to a plate.
Now, if you want some good lemon garlic chicken tenderloins you can just stop right here.
Or you can assemble your tacos.
I use an upside-down muffin tin (this is a jumbo muffin tin because it is what I grabbed first) to make it easier.
Place two grilled chicken strips in each flour tortilla and season with and to taste.
Top each with the tomato mixture.
And a good sprinkling of feta cheese.
Then it’s time to call the kids to come n’ eat these delicious Greek chicken tacos.
- The leftover chicken will last up to 4 days when stored in an airtight container in the fridge. Simply reheat in the microwave before rebuilding your tacos or making a Greek chicken salad instead.
- If you want to add more veggies to the topping, add 1/2 cup of diced cucumber, a handful of chopped , and 1/2 diced yellow or red onion.
- For more Greek flavor, top your chicken tacos with Tzatziki sauce or add a spread of hummus.
- For gluten-free Greek chicken tacos, use corn tortilla or even instead.
You may also like these scrumptious recipes:
- 1-1.5 pounds chicken tenderloins or chicken breast cut into 4 strips each (same weight)
- 1/4 cup olive oil
- 1 lemon
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 6 6-inch flour tortillas
- 1 cup chopped fresh tomatoes
- 1/2 cup chopped fresh parsley
- 1/2-1 cup crumbled feta cheese
- Measure out the olive oil, then zest and juice the lemon and add both to the olive oil, along with the garlic and salt. Stir.1/4 cup olive oil, 1 lemon, 1/4 teaspoon salt, 1 teaspoon minced garlic
- Place chicken in a zipper seal bag and pour in the olive oil marinade. Seal and stir to coat before placing it in the fridge for at least 30 minutes or up to 12 hours.1-1.5 pounds chicken tenderloins
- Place 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning at least once, until brown on both sides. This will take anywhere from 10-15 minutes.
- While the chicken is cooking, chop parsley and stir it into the tomatoes.1 cup chopped fresh tomatoes, 1/2 cup chopped fresh parsley
- Remove the chicken to a plate once it is done. Fill flour tortillas with two tenderloins each and top with tomato mixture and feta cheese. Serve immediately.6 6-inch flour tortillas, 1/2-1 cup crumbled feta cheese
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