Greek Chicken Tacos Recipes
GREEK TACOS
Try a surprising twist on tacos by using Greek seasoning, spinach and feta instead of taco seasoning, lettuce and cheddar. You'll be impressed! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings..
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until thickened. Add spinach and olives; cook and stir for 2-3 minutes or until spinach is wilted. , Meanwhile, place taco shells on an ungreased baking sheet. Bake at 300° for 3-5 minutes or until heated through. Spoon about 1/4 cup beef mixture into each shell. Top with feta cheese and onion.
Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
GREEN CHILE CHICKEN TACOS
This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that's juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.
Provided by Kay Chun
Categories weeknight, tacos, main course
Time 30m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
- Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
- Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
GREEK CHICKEN TACOS
Transport taco night to the Mediterranean with these Greek Chicken Tacos! Our Greek Chicken Tacos include Greek vinaigrette dressing, cucumbers & tomatoes.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings, 2 tacos each
Number Of Ingredients 8
Steps:
- Pour dressing over chicken in medium bowl; stir to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 4 skewers.
- Grill 6 to 7 min. on each side or until chicken is done, adding tortillas to the grill for the last minute to heat just until warmed.
- Transfer tortillas to plate; top with chicken and remaining ingredients.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 860 mg, Carbohydrate 32 g, Fiber 4 g, Sugar 4 g, Protein 29 g
HEALTHY GREEK STYLE CHICKEN TACOS
Idea I came up with for something quick and healthy that can be mostly prepared in advance. I used a large cooked chicken breast cut-up but would also be a good use for leftover roast chicken. Makes 4 large tacos so I think would be a complete meal for two or a light snack / lunch for four, if using the smaller shells you'll probably be able to fill six of them. I listed a gherkin because that's what I used but you could also use a small handful of diced cucumber. Because it's served slightly chilled I think this would make a nice and quick summer meal at the end of a hot day. You could also use a low-fat Greek yoghurt and/or omit the feta. There is not a lot of sweetness in the recipe so I couldn't really say it was a kid pleaser, more of a slightly sharp taste from the salty and sour ingredients.
Provided by Peter J
Categories Lunch/Snacks
Time 25m
Yield 4 Tacos, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all sauce ingredients well in a medium bowl. This may be prepared and refrigerated in advance but remove 10 minutes or so before serving. The flavours will blend better if you do it in advance.
- When ready to serve warm up taco shells for 10 minutes or so as per directions on pack.
- Place two tomato slices and a few slices of lettuce in each shell.
- Stir the diced chicken through the sauce and stuff each shell with equal amounts.
- Top each with the crumbled feta and serve.
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GREEK CHICKEN STREET TACOS - EASY PEASY MEALS
From eazypeazymealz.com
5/5 Estimated Reading Time 5 mins
- Cut chicken breast into bite sized pieces, sprinkle with greek seasoning blend, and add to a large skillet with one tsp olive oil.
GREEK CHICKEN TACOS - EMILY BITES
From emilybites.com
Reviews 19Category Main CourseCuisine American, MediterraneanTotal Time 30 mins
- Combine the Feta cheese, yogurt, lemon juice and crushed red pepper flakes in the bowl of a food processor and process for 3-5 minutes until smooth (you may need to stop it once or twice to scrape down the sides of the bowl with a spatula). Remove the mixture from the food processor and set aside.
- In a large skillet, bring the oil over medium-high heat. Add the garlic, basil, oregano and rosemary and stir into the oil. Cook for a minute until fragrant. Add the chicken to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally, for 4-6 minutes or until the chicken is cooked through. Remove from heat and set aside.
- Using shears or a knife, slice each Foldit in half at the seam to make two rounds. Mist a griddle pan or large skillet with cooking spray and place the Foldit rounds on the pan. Mist the tops with cooking spray and cook for about 2 minutes. Flip the rounds and cook for another 1-2 minutes until the Foldits are warm and lightly browned. *If you’re not serving all the tacos at once, just warm as many Foldits as you re using.*
- To build each taco, start with a warm Foldit round and spread about 2 teaspoons of the Feta spread down the center. Top with a couple small pieces of torn lettuce and then add 1 ounce of the cooked chicken. Top the chicken with a teaspoon of diced cucumbers and a half an olive (chopped)and half a cherry tomato (chopped) and serve.
GREEK CHICKEN TACOS WITH WHIPPED FETA
From thecreativebite.com
4.8/5 (8)Total Time 25 minsCategory Main DishesCalories 672 per serving
- In a hot skillet sprayed with non-stick spray, add your diced chicken, Italian seasoning, dill and salt. Cook 6-8 minutes, until no longer pink in the center.
- Meanwhile in a medium bowl, add the cream cheese, garlic, 1 c. feta and Greek yogurt. With an immersion blender or food processor, blend the mixture until it is creamy and smooth. Set aside.
- Spray each of the corn tortillas with non-stick spray. Place them in a separate skillet over high heat and cook for 30-60 seconds on each side, just until warmed and softened.
- In each tortilla, layer a generous amount of whipped feta, grilled chicken, tomatoes, cucumbers and red onions. Garnish each taco with a wedge of lemon and a sprinkle of the remaining feta. Serve immediately.
GREEK CHICKEN TACOS WITH TZATZIKI AND HUMMUS
From reciperunner.com
4.7/5 (3)Category Tacos + TostadasServings 6Calories 599 per serving
- In a large bowl whisk together the ingredients for the chicken marinade then add in the chicken and toss to coat. Cover and refrigerate the chicken for 30 minutes to an hour. Sauté or grill the chicken until cooked through.
- While the chicken is marinating make the tzatziki sauce. In a medium sized bowl whisk together all of the ingredients except the cucumber. Squeeze the excess liquid out of the shredded cucumber using paper towels or a clean dish towel. Stir the cucumber into the yogurt mixture, taste for seasoning and refrigerate until ready to serve.
- Add all of the ingredients for the tomato cucumber topping to a bowl. Stir together and taste for seasoning.
- To assemble the tacos, spread a thin layer of hummus onto the tortilla. Add in the chicken and top with tzatziki sauce, tomato cucumber topping and feta cheese.
GREEK CHICKEN TACOS - SOUTHERN PLATE
From southernplate.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 138 per serving
- Measure out Olive oil. Zest and juice lemon and add both to olive oil along with garlic and salt. Stir.
- Place chicken in a zipper seal bag and pour olive oil marinade in. Seal and stir to coat before placing in fridge for at least 30 minutes, or up to 12 hours.
- Place 1 tablespoon of olive oil in a large nonstick skillet over medium high heat. Add chicken and cook, turning at least once, until browned on both sides. This will take anywhere from 10-15 minutes.
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