Greek Chicken Tacos Food

GREEK TACO!

Greek Taco! image

Provided by Jeff Mauro, host of Sandwich King

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine
1 English cucumber
Salt
1 cup whole-milk Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced or pressed
2 tablespoons minced fresh mint
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Freshly ground black pepper
4 non-pocket pitas, oiled and lightly griddled on each side

Steps:

For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.

GREEK CHICKEN

Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories World Cuisine Recipes European Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

GREEK CHICKEN TACOS

Greek Chicken Tacos image

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

Ingredients

1/2 cup KRAFT Greek Vinaigrette Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
8 flour tortillas (6 inch)
1 cup chopped cucumbers
1 cup quartered cherry tomatoes
1 container (6 oz.) plain low-fat Greek-style yogurt
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh mint

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

GREEK TACOS

Greek Tacos image

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

Ingredients

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons Greek seasoning
1/2 teaspoon minced garlic
1/4 teaspoon pepper
2 cups fresh baby spinach
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package (4-1/2 ounces) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion

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

HEALTHY GREEK STYLE CHICKEN TACOS

Healthy Greek Style Chicken Tacos image

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

Ingredients

1/2 cup Greek yogurt
1 gherkin, finely diced
2 tablespoons black olives, pitted and sliced
2 garlic cloves
1/2 teaspoon lemon juice
1 teaspoon olive oil
1/4 teaspoon dill, dried
black pepper, to taste
4 large taco shells
250 g cooked chicken, diced
1 large tomatoes, sliced into 8 pieces
1 cup mixed salad green (loosely packed)
50 g feta, crumbled

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.

GREEN CHILE CHICKEN TACOS

Green Chile Chicken Tacos image

Provided by Wanna Make This?

Categories main-dish

Time 1h

Yield 16 tacos (4 to 6 servings)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound tomatillos, papery skins removed, quartered
3 cloves garlic, roughly chopped
1 jalapeno, seeds and membrane removed if desired, diced
1 medium white onion, chopped
Kosher salt and freshly ground black pepper
One 7-ounce can roasted green chiles
1 teaspoon ground cumin
4 cups shredded chicken, skin removed
2 cups frozen corn, thawed
One 14-ounce can black beans, drained and rinsed
Sixteen 6-inch corn tortillas
Mexican crema or sour cream, for serving
Crumbled queso fresco, for serving
Sliced radishes, for serving

Steps:

For the chicken filling: Heat the oil in a large saucepan over medium-high heat. Add the tomatillos, garlic, jalapeno, onions and 1 teaspoon salt. Cook, stirring occasionally, until soft, about 15 minutes. Add the canned chiles, cumin and 3/4 cup water and bring to a boil. Season with salt and pepper. Reduce the heat, cover and simmer for 10 minutes.
Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)
Pour the sauce back into the saucepan (if using a blender) and add the chicken, corn and beans and warm through. Taste and season with additional salt and pepper if needed.
To serve, toast the tortillas over an open flame until just slightly charred (alternatively, wrap in a damp paper towel and microwave for 1 minute to heat through and make pliable). Add about 3 tablespoons of the chicken filling to each tortilla, top with a drizzle of crema, sprinkle with queso fresco and some sliced radishes.

More about "greek chicken tacos food"

GREEK CHICKEN TACOS - EMILY BITES

2017-02-07 Ingredients 3 oz crumbled Feta cheese 3 tablespoons nonfat plain Greek yogurt 1 teaspoon lemon juice A pinch of crushed red pepper flakes, …
From emilybites.com
Reviews 19
Category Main Course
Cuisine American, Mediterranean
Total 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 Food

GREEK TACO!

GREEK CHICKEN

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

GREEK CHICKEN TACOS

Transport taco night to the Mediterranean with these Greek Chicken Tacos! Our Greek Chicken Tacos include Greek vinaigrette dressing, cucumbers & tomatoes.

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

HEALTHY GREEK STYLE CHICKEN TACOS

GREEN CHILE CHICKEN TACOS

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