Tacos mediterráneos de pollo rápidos y llenos de sabor

Ingredientes
- Chicken: 1 to 1.25 lb boneless, skinless chicken thighs or breasts
- Spices: Garlic powder, smoked paprika, dried oregano, ground cumin, salt, black pepper, red pepper flakes (optional)
- Lemon: 1 large (zest and juice)
- Olive oil: For cooking and drizzling
- Greek yogurt: 3/4 cup (plain, full-fat or 2%)
- Fresh herbs: Dill or parsley (or both)
- Veggies: 1 small cucumber, 1 cup cherry tomatoes, 1/4 small red onion
- Extras: Crumbled feta, pitted Kalamata olives (optional)
- Tortillas: 8 small flour or soft corn tortillas (or pita)
Preparación
- 1
Mix the spice rub: In a small bowl, combine 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add a pinch of red pepper flakes if you like heat.
- 2
Season the chicken: Pat chicken dry. Toss with 1 tbsp olive oil, the spice mix, and the zest of half a lemon. Let sit while you prep the salad and sauce.
- 3
Make the quick salad: Dice cucumber and tomatoes, thinly slice red onion. Toss with 1 tbsp olive oil, juice of half a lemon, a pinch of salt, and chopped parsley. Set aside.
- 4
Stir the yogurt sauce: Mix Greek yogurt with 1 small grated garlic clove, 1 tbsp lemon juice, 1–2 tbsp chopped dill, a pinch of salt, and a drizzle of olive oil. Adjust lemon and salt to taste.
- 5
Cook the chicken: Heat a large skillet over medium-high. Add 1 tbsp olive oil, then chicken. Cook 4–6 minutes per side (thighs) or 3–4 minutes per side (thin breasts) until browned and cooked through. Rest 5 minutes, then slice or chop.
- 6
Warm the tortillas: Toast in a dry skillet or over a low flame until pliable and lightly charred.
- 7
Assemble: Spread yogurt sauce on tortillas. Add chicken, cucumber-tomato salad, crumbled feta, and olives. Finish with a squeeze of lemon and a sprinkle of herbs.
- 8
Serve: Add extra sauce at the table. For a fresh side, a bright salad like this Lemon Asparagus Easter Salad pairs perfectly.
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