Experience a delightful Greek twist on a beloved family classic with my Greek chicken tacos recipe. Picture this: succulent garlic lemon-infused chicken strips nestled in soft flour tortillas, topped with crumbled feta cheese, diced tomatoes, and a sprinkle of fresh parsley. The flavors in these tacos are a harmonious blend of zesty, savory, and tangy, creating a mouthwatering sensation with every bite.
It’s a fusion of Mediterranean and Mexican influences that’s sure to leave your taste buds dancing with delight. Whip up a batch for a meal that’s both exotic and familiar, delivering a burst of Mediterranean sunshine to your dinner table.
Ingredients Needed To Make Greek Chicken Tacos
Greek chicken marinade
- Olive oil
- Chicken tenderloins or boneless skinless chicken breasts cut into 4 strips each.
- Minced garlic
- 6-inch flour tortillas
- Feta cheese
- Grape tomatoes
- Fresh parsley
Helpful Kitchen Tools
How to Make Greek Chicken Tacos
To make your marinade, place 1/4 cup of olive oil into a liquid measuring cup.
Then zest a lemon.
Lemon zest tip
You can use a zester or just do like me and use this little handy lemon zester To use a Microplane (or even a grater), just scrape your lemon gently across it on all sides.
Be 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 the zest, cut the fresh lemon in half and squeeze the juice into the bowl with the zest.
Fish out any seeds that jump into 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.
Then stir ingredients together with a fork.
Now add chicken to a zipper seal bag.
Pour marinade into the bag and seal it.
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…
Give them a good stir.
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 marinated chicken to a plate.
Now, if you want some good lemon garlic chicken tenderloins you can just stop right here.
Otherwise, let’s assemble our tacos!
I use this taco holder stand.
Place two grilled chicken strips in each flour tortilla and season with and to taste.
Top each with the tomato mixture.
Add a good sprinkling of feta cheese.
Then it’s time to call the kids to come n’ eat these delicious Greek chicken tacos.
How To Store 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.
Here are some variations to make this Greek chicken taco recipe work for you:
- Add more veggies to the topping, like 1/2 cup of diced cucumber, a handful of chopped , diced avocado, and 1/2 diced yellow or red onion.
- Increase the Greek flavor and top your chicken tacos with Tzatziki sauce or add a spread of hummus.
- Use homemade whipped feta instead of crumbled feta.
- Substitute the fresh parsley for fresh dill and/or fresh mint.
- Use lime instead of lemon.
- Use pita bread or flatbread instead of flour tortillas.
- Add a can of chickpeas (drained and rinsed) to the topping.
Commonly Asked Questions
Can you make gluten-free Greek tacos?
Yep, for gluten-free Greek chicken tacos, use corn tortillas, corn taco shells, or even instead.
How do I store leftover chicken?
Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. When reheating, use the microwave before assembling your tacos or creating a Greek chicken salad.
What’s a good substitute for flour tortillas if I want a gluten-free option?
For a gluten-free alternative, you can use corn tortillas, taco shells made from corn, or opt for lettuce wraps to encase the flavorful chicken.
What’s special about these Greek chicken tacos?
These Greek chicken tacos offer a delightful fusion of Mediterranean and Mexican flavors. They feature succulent chicken strips marinated in garlic and lemon, nestled in soft flour tortillas. Topped with crumbled feta cheese, fresh tomatoes, and parsley, they create a zesty, savory, and tangy sensation.
You may also like these scrumptious recipes:
- Greek Chicken and Potatoes
- Sweet Potato and Black Bean Tacos
- Fiesta Taco Salad
- My Favorite Greek Salad
- Greek Potatoes With A Twist
- Slow Cooker Tacos With Ground Beef
- 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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