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The question hounding almost all of us for the rest of our lives is: “what am I going to have for dinner?” Recently, a friend said this and didn’t really think about it. But now, every day the question comes to my mind and I’ve realized that this will be true for the rest of my life.
I don’t find it a bad question or even an annoying one. Actually, I find it a privilege to have choices, but I also know the pain of feeling like there is nothing to eat in the house. Dinner is something we all want to look forward to, but often lean on the old, tired staples we seem to always eat.
Enter my Greek-inspired tacos. This recipe comes from a take on my sister’s favorite dinner genre: Tex-Mex. My sister doesn’t care what type or style, but if it involves Tex-Mex, she and her family are happy. There’s something special about building your own taco, adding the things you love, and enjoying it. These Greek-style tacos have that same process, which makes them just as delicious!
The ingredients in these tacos
- Olive oil, lemon juice, and garlic are the base of a full-flavored marinade for the chicken. The lemon juice adds brightness but also helps tenderize the meat.
- Dried oregano, basil, and dill are a classic trio when it comes to Greek flavors. For marinades, I use dried herbs because I find that they have a greater flavor impact.
- Chicken breast is something that’s always in my freezer. And when able, I make sure to use an organic chicken for the most nutritional value. In this recipe, the chicken can marinate for as little as 30 minutes or up to 2 hours.
- Cabbage is the necessary crunch that a taco needs. The fresh cabbage offsets the richness of the chicken and provides interest to the overall taco. I find that it’s so good that I eat it all on its own.
- Greek yogurt is the base for the cabbage dressing, which makes sense because the dressing is really just tzatziki sauce.
- Lemon juice adds acidity to the Greek yogurt, which helps to create a dressing for the cabbage.
- Fresh dill provides the tzatziki with its traditional flavor. In this recipe, I use fresh dill since the dressing will be eaten fresh. Dried dill would not be palatable the way fresh dill is.
- Cucumber is grated into the dressing just as it would be in tzatziki. Use a hothouse or English cucumber for fewer seeds.
- Pita is the “taco shell” of this recipe and is a perfect carrier for the meat. Make sure to heat the pita for just a bit to make them more pliable.
- Feta cheese, marinated artichokes, and olives are all great toppings for these tacos. They can be customized to each person’s liking, with all, some, or none being added.
This recipe is a great way to switch up the normal rotation of weeknight meals. The ingredients are pretty much all pantry staples, with the exception of the toppings.
And just like other tacos, these truly are addictive and delicious! You’ll easily find ways to use up the leftovers and most likely will be adding these to your meal rotation. Enjoy!
Watch how to make these Greek-inspired tacos
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 cloves garlic minced
- 1 ½ tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp pepper
- 1 lb chicken breast (2-3 breasts)
- 4 oz feta cheese
- ¼ cup olives chopped (optional)
- 12 oz artichoke hearts (optional)
- 8 pitas
For the coleslaw
- ½ lb cabbage (about ¼ of a head)
- ¼ large white onion
- ½ cup Greek yogurt
- 2 tbsp lemon juice
- 2 cloves garlic grated
- ½ tsp salt
- ¾ tsp pepper
- 1 tbsp chopped fresh dill
- ½ cup grated cucumber
For the chicken
- In a medium bowl, combine the olive oil, lemon juice, garlic, oregano, basil, dill, salt, and pepper. Add the chicken breasts, making sure they are coated in the marinade. Cover and place in the refrigerator for 30 minutes to 2 hours.¼ cup olive oil, ¼ cup lemon juice, 3 cloves garlic, 1 ½ tsp dried oregano, 1 tsp dried basil, 1 tsp dried dill, 1 tsp salt, 1 tsp pepper, 1 lb chicken breast (2-3 breasts)
- After the chicken has marinated, preheat the oven to 375°F.
- Heat 2 tbsp olive oil in a heavy skillet over medium heat. Add the marinated chicken and sear until golden brown, 4-5 minutes. Flip the chicken over and sear the second side until golden but not as dark as the top, 2-3 minutes. The chicken will finish turning golden in the oven. Place the skillet in the oven and roast until the chicken reaches 160°F, 12-15 minutes. Once the chicken has reached the desired temperature, remove it from the oven and set it aside. Once the chicken is cool to the touch, thinly slice on a diagonal.
- To make tacos, start with a warm pita, layer in prepared cabbage, sliced chicken, feta, olives, and artichokes. Serve immediately.4 oz feta cheese, ¼ cup olives, 8 pitas, 12 oz artichoke hearts (optional)
For the cabbage
- While the chicken is roasting, in a large bowl, combine the Greek yogurt, lemon juice, garlic, salt, pepper, fresh dill, and grated cucumber. Stir to combine. Thinly slice the cabbage and onion and add to the bowl. Stir to combine the dressing and cabbage. The cabbage can be made up to 1 hour in advance.½ lb cabbage (about ¼ of a head), ½ cup Greek yogurt, 2 tbsp lemon juice, 2 cloves garlic, ½ tsp salt, ¾ tsp pepper, 1 tbsp chopped fresh dill, ½ cup grated cucumber, ¼ large white onion