Greek Chicken Tacos Recipe

Original Post: https://www.evolvingtable.com/greek-chicken-tacos-tzatziki/

Greek Chicken Tacos with a Tomato Cucumber and Arugula Salad tossed in tzatziki sauce are served on flour tortillas on a tray.

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Greek Chicken Tacos Recipe

These Greek Chicken Tacos with a fresh tomato arugula salad are what every 30-minute weeknight meal should be. Juicy, pan-seared chicken thighs get a boost of flavor from a homemade Greek seasoning, while the arugula salad is tossed with store-bought tzatziki sauce and a squeeze of lemon juice to keep things fresh, light, and incredibly easy!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Greek

Servings: tacos

Author: London Brazil

Ingredients

1 ½ pounds boneless skinless chicken thighs
¾ teaspoon salt divided
½ teaspoon black pepper divided
3 tablespoons olive oil divided
4 teaspoons Greek seasoning divided (see note)
5 ounces arugula
¼ cup tzatziki sauce
1 pint cherry tomatoes halved
3 cocktail cucumbers diced
¼ cup thinly sliced red onion
¼ cup thinly sliced fresh basil leaves
1 tablespoon lemon juice from 1 lemon

For Serving:

8 flour tortillas
Hummus optional
Crumbled feta cheese optional
Fresh dill chopped, optional

Instructions

Sprinkle chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper.
1 ½ pounds boneless skinless chicken thighs
Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Once shimmering, add chicken in a single layer and cook for 7-8 minutes. Flip and cook 7-8 more minutes, or until the chicken has reached an internal temperature of 165°F. Transfer to a clean plate and let rest for 10 minutes. Slice chicken into ½-inch thick pieces, drizzle with 1 tablespoon olive oil, and sprinkle with 2 teaspoons of the Greek seasoning. Toss until well coated.
Wipe out the skillet and return to medium-low heat. Add the tortillas and cook until just toasted, about 30 seconds. Flip, and cook 15-30 seconds longer, until both sides are toasted. Transfer to a clean plate.
8 flour tortillas
In a large salad bowl, toss together the arugula and tzatziki sauce until well coated. Add the tomatoes, cucumbers, red onion, basil, lemon juice, the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Greek seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until just combined.
5 ounces arugula, ¼ cup tzatziki sauce, 1 pint cherry tomatoes, 3 cocktail cucumbers, ¼ cup thinly sliced red onion, ¼ cup thinly sliced fresh basil leaves, 1 tablespoon lemon juice
Spread hummus on the tortillas and then fill with chicken, arugula salad, feta cheese, and fresh dill, if desired.
Hummus, Crumbled feta cheese, Fresh dill

Notes

Greek Seasoning: This recipe was tested using my homemade Greek seasoning for the best flavor. If using store-bought, you may need to adjust the salt level to taste.
- To Make the Homemade Greek Seasoning: Combine 2 teaspoons each of dried oregano, dried basil, and salt and 1 teaspoon each of dried parsley, dried dill, onion powder, and garlic powder. And ½ teaspoon each of dried rosemary, thyme, and cinnamon. You should end up with roughly 4 tablespoons of seasoning mix. (Of which you'll use about one third of the mix for this recipe.)
Chicken Options: Chicken thighs are juicier and more forgiving, but you can swap in chicken breasts if preferred—just be mindful they may cook faster and dry out more easily.
Tzatziki Sauce: The brand of store-bought tzatziki you use can vary in consistency. If it’s too thick, thin it out with a splash of lemon juice or olive oil before tossing with the arugula.

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