Guess what guys? Halifax Food Bloggers are on Pinterest! Check us out!
You are definitely going to want to follow this Board…what an amazing plethora of food-making, photography and writing talent we have in this city!
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Hopefully you can take a break from your Pinterest-ing and Facebooking (I know, I know, it’s tough) to make these Greek chicken tacos. Everybody’s turning things into tacos these days, aren’t they? It’s hip.
I’m always trying to be hip, so here’s my take on the trend. We make these often, especially in the summer when we can grill the chicken and veggies on the BBQ. It’s a great weeknight meal.
Here’s what you need:
2 chicken breasts (or more, for more people), cubed
1 tsp. cumin
A sprinkle each of thyme, paprika, fennel seed, salt and ground black pepper
Roasted red peppers and red onions
Tortillas (try out my recipe for homemade ones!)
Cucumber, Tomato & Feta cheese for topping
Tzatziki (2 cups Greek yogurt, 1/4 cucumber – skinned and cubed, salt, pepper, 1 clove minced garlic, 1/2 tsp. dill, 1/2 tsp. thyme, juice of half a lemon)
Here’s what you do:
This recipe is a smattering of a bunch of other recipes, so bear with me.
Season your chicken with cumin, thyme, paprika, fennel seed, salt and pepper. Cumin’s the main ingredient here and the rest can just be a gentle sprinkle of spice, and if you don’t have everything in your spice cupboard, I wouldn’t be too worried about it. Grill your chicken. You can throw your red peppers and red onions on the grill after tossing them in some olive oil too, if you want. OR, you can throw the chicken, red peppers, and red onions with a really generous splash of olive oil into a baking dish and roast all together at 400F until the chicken is cooked and the peppers are quite soft and a bit seared.
Maybe while that’s happening you want to make a fresh batch of my homemade tortillas? May as well, right?
You can buy tzatziki at the store, but if you want, just throw together the ingredients as listed above, and stir. Admittedly, this tastes nicest if you can do it the night before. But if you don’t have the luxury of that foresight, do it anyways. It will still be delicious.
Recipe is a Jessie original