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1st Place Winner

By Shauna Havey

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Mediterranean Chicken Tacos with Sun Dried Tomato Crema

Ingredients

8 taco-sized artisan tortillas

For the Chicken:

  • 1 pound boneless, skinless chicken tenders
  • 1/2 Cup Bella Sun Luci Julienne Cut Sun Dried tomatoes in Olive Oil with Italian Herbs
  • 1 lemon (juiced and zested)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Crema:

  • 1 1/2 Cups plain Greek yogurt
  • 1/3 Cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
  • 1 Tablespoon lemon juice
  • 1 Tablespoon honey
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

For the toppings:

  • 1/3 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
  • 1/2 Cup Feta cheese, crumbled
  • 2 Tablespoons red wine vinegar
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon 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.
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