Mediterranean Chicken Tacos with Sun Dried Tomato Crema
Overview
Making tacos is so fun! You can, if you like, set it all up as a taco bar for your guests to each make their own, their own way. To make the tacos even more mediterranean, add quartered baby artichokes and olives!
Total Cook Time: 30 minutes
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
8 taco-sized artisan tortillas
For the Chicken:
- 1 pound boneless, skinless chicken tenders
- ½ Cup Bella Sun Luci Julienne Cut Sun Dried tomatoes in Olive Oil with Italian Herbs
- 1 lemon (juiced and zested)
- ½ tsp black pepper
- ½ tsp salt
For the Crema:
- 1½ Cups plain Greek yogurt
- ⅓ Cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- ½ tsp pepper
- ½ tsp salt
For the toppings:
- ⅓ Cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
- 2 small cucumbers, peeled and diced
- 1 small red onion, diced
- ½ Cup Feta cheese, crumbled
- 2 Tablespoons red wine vinegar
- ¼ cup fresh basil, chopped
- ½ tsp pepper
- ½ tsp salt
Directions
- Prepare the marinade for the chicken. In a food processor, combine the 1/2 cup of sundried tomatoes, the lemon juice, salt, and pepper. Puree. Add the chicken to a gallon-sized zip top bag and add the marinade. Seal the bag and move the chicken around gently with your hands to coat. Refrigerate while you prepare the crema and toppings.
- Make the crema by adding the yogurt, sundried tomatoes, lemon juice, honey, salt, and pepper to a blender or food processor. Pulse just until combined. Refrigerate until ready for use.
- To make the taco toppings, combine all topping ingredients in a large bowl and stir to combine. Refrigerate until ready to serve.
- Heat a well-oiled grill pan to medium high. Remove the chicken from the marinade and grill for 4 to 5 minutes per side, just until cooked through. Chop the tenders into strips.
- To assemble the tacos, warm the tortillas. Place 1/8 of the chicken into each tortilla. Top with 1/8 of the toppings and the crema. Serve warm.
Related Recipes
