Mediterranean Chicken Tacos
Quick and refreshing Mediterranean chicken tacos filled with cucumber, feta, and lemon-dressed chicken, perfect for busy weeknights and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie or leftover roasted chicken works well)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped (so it mixes smoothly)
- 1/2 cup cucumber, diced (English cucumber or Persian are less watery)
- 1/2 cup feta cheese, crumbled (use firm block feta crumbled by hand)
- 1/4 cup fresh parsley, chopped (substitute fresh dill or mint for a different note)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed is best)
- Salt and pepper to taste
- Taco shells or tortillas
Instructions
Preparation
- Place the shredded chicken in a large mixing bowl.
- Add the halved cherry tomatoes, finely chopped red onion, diced cucumber, crumbled feta, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and freshly ground black pepper until combined.
- Pour the dressing over the chicken and vegetables. Toss gently but thoroughly so the dressing coats everything.
- Warm taco shells or tortillas briefly (30 seconds per side in a hot skillet or 15 seconds in the microwave covered with a damp paper towel).
- Spoon the chicken mixture into each shell or tortilla and serve immediately.
Notes
Keep the mixing light so the tomatoes and cucumber don’t get crushed. If you prefer a creamier finish, fold in 2 tablespoons of plain Greek yogurt or a spoonful of tzatziki at the end. Leftover chicken mixture can be stored in an airtight container for up to 3–4 days.